Table 6.
Sensory evaluation of low alcohol wines produced by wet and freeze-dried kefir culture at various temperatures (5–30 °C).
| Fermentation Temperature (°C) | Low Alcohol Wine Sample | Quality Attribute | |||||
|---|---|---|---|---|---|---|---|
| Aroma | Taste | Overall Quality | |||||
| State of the Cells: | W | Fd | W | Fd | W | Fd | |
| 30 | Fr | 3.4 ± 0.5 | 3.2 ± 0.8 | 3.2 ± 0.7 | 3.3 ± 0.9 | 3.0 ± 0.8 | 3.2 ± 0.7 |
| Ap | 2.4 ± 0.5 | 2.8 ± 0.7 | 3.0 ± 0.7 | 3.3 ± 0.4 | 2.5 ± 0.8 | 2.7 ± 0.7 | |
| DCM | 3.3 ± 0.6 | 3.3 ± 0.6 | 4.0 ± 0.6 | 3.5 ± 0.5 | 3.9 ± 0.8 | 3.4 ± 0.7 | |
| GS | 2.2 ± 0.6 | 2.3 ± 0.6 | 3.3 ± 0.8 | 3.2 ± 0.6 | 3.0 ± 0.7 | 3.4 ± 0.9 | |
| 20 | Fr | 3.4 ± 0.5 | 2.9 ± 0.7 | 3.5 ± 0.8 | 3.9 ± 0.5 | 2.5 ± 0.6 | 2.9 ± 0.9 |
| Ap | 2.2 ± 0.6 | 2.0 ± 0.9 | 3.0 ± 0.7 | 2.5 ± 0.7 | 3.0 ± 0.7 | 2.0 ± 0.7 | |
| DCM | 2.3 ± 0.5 | 3.2 ± 0.7 | 3.5 ± 0.5 | 3.0 ± 0.9 | 2.2 ± 0.7 | 2.5 ± 0.9 | |
| GS | 2.3 ± 0.5 | 3.2 ± 0.7 | 3.2 ± 0.7 | 3.2 ± 0.9 | 2.8 ± 0.7 | 3.1 ± 0.8 | |
| 5 | Fr | 3.0 ± 0.9 | 2.0 ± 0.8 | 3.5 ± 0.7 | 2.8 ± 0.7 | 2.9 ± 0.7 | 2.8 ± 0.7 |
| Ap | 2.0 ± 0.5 | 2.5 ± 0.8 | 3.0 ± 0.7 | 3.3 ± 0.7 | 2.6 ± 0.5 | 3.2 ± 0.5 | |
| DCM | 2.0 ± 0.7 | 2.6 ± 0.7 | 2.3 ± 0.7 | 2.9 ± 0.8 | 2.9 ± 0.8 | 3.2 ± 0.7 | |
| GS | 2.2 ± 0.7 | 3.0 ± 0.7 | 3.0 ± 0.7 | 3.2 ± 0.8 | 3.2 ± 0.8 | 3.2 ± 0.8 | |
| Commercial wine | 3.2 ± 0.8 | 2.7 ± 0.8 | 3.4 ± 0.9 | ||||
| F-values | |||||||
| State of the cells | 6.25 * | 0.21 | 0.70 | ||||
| Nature of kefir culture | 13.65 ** | 2.92 * | 4.51 ** | ||||
| Fermentation temperature | 12.23 ** | 5.39 ** | 11.67 ** | ||||
| All interactions | 2.94 ** | 3.59 ** | 3.92 ** | ||||
Fr: low alcohol wine fermented by free kefir culture, Ap: low alcohol wine fermented by immobilized kefir culture on apple pieces, DCM: low alcohol wine fermented by immobilized kefir culture on DCM, GS: low alcohol wine fermented by immobilized kefir culture on grape skins; W: Wet cells, Fd: Freeze-dried cells; 0: unacceptable, 5: wonderful; * p < 0.05, ** p < 0.01.