Buxixu wine: a pioneering analysis of the enological potential of the Amazonian fruit Clidemia hirta
DOI:
https://doi.org/10.34117/bjdv11n8-045Keywords:
Amazonian blueberry, fruit wine, yeast, chemical and sensory characterization, DPPHAbstract
The Amazonian fruit buxixu (Clidemia hirta) was investigated for the first time as a novel substrate for winemaking. This study evaluated the effects of must preparation techniques and different yeast strains on the final quality of the wine. Physicochemical properties, sensory acceptance, purchase intention, and antioxidant capacity (DPPH assay) were assessed. Results revealed that thermal treatment of the must was critical for preserving the wine's characteristic color. Furthermore, the choice of yeast strain significantly influenced the physicochemical profile and sensory acceptance, with two out of four strains yielding wines with high consumer appeal. Notably, the wine's high antioxidant capacity remained stable across all fermentation conditions. This study establishes buxixu as a viable raw material for producing a functional wine with distinct sensory characteristics. The development of buxixu wine represents a promising opportunity for diversifying the beverage industry while promoting the sustainable valorization of Amazonian biodiversity.
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