Development and Physicochemical Evaluation of Wine from Taro Corms (Colocasia esculenta)

Wines are alcoholic beverages that are produced by fermenting fruits juices, conventionally from grapes. Deviating from the norm, this study produced and analyzed the physicochemical qualities of wine from taro corms (Colocasia esculenta) to maximize its use. Further, the developed wine was enhanced with santol (Sandoricum koetjape), calamansi (Citrofortunella microcarpa) and dalanghita (Citrus nobilis) fruit flavors. Utilizing the experimental research design, the study revealed that the pH of the developed wine ranged from 2.80-3.33 while the wine fermented for 3 weeks at 28oC with 2 g of yeast has the lowest total soluble solids of 7.80oBrix. The wine fermented for 3 weeks at 28oC with 3 g of yeast produced the highest alcohol content with an average value of 7.17 %. Results of the study revealed that the length of fermentation, amount of yeast and temperature of fermentation affects the pH of taro corms wine, the total soluble solids and alcohol content are affected by the length of fermentation and temperature of fermentation but not by the amount of yeast. . Further, the duration of aging yields a better color of taro corms wine while the other physical properties like the aroma, clarity and taste were not affected by the length of aging and fruit flavor.