TEBBEG AND YACON AS A NOVEL SUBSTRATE FOR WINE FERMENTATION

Abstract

The study focused on the development and evaluation of wine produced from Tebbeg and Yacon juice using different juice-to-water ratios (T1 – 1:2, T2 – 1:1.5, T3 – 1:1, T4 – 1:0.5). The wine samples were assessed for physicochemical properties, microbial and sensory quality. Microbial analysis revealed the absence of Escherichia coli and molds in all formulations, indicating microbiological safety. Physicochemical analysis showed that the ratio of one part tebbeg and 1 part yacon juices exhibited the most efficient fermentation, with the lowest Brix value (9⁰) and the highest alcohol content (8.5%). In contrast, other formulations displayed less sugar utilization and lower ethanol levels. Sensory evaluation indicated that 1:1 consistently received the highest scores for taste intensity, sweetness, body, texture, tannin, aftertaste, and aroma, suggesting superior overall acceptability. The results demonstrate that Tebbeg and Yacon juice can be successfully fermented into a functional and safe wine, with a 1:1 juice-to-water ratio providing the optimal balance of sensory and physicochemical quality. This study highlights the potential of underutilized crops such as Tebbeg and Yacon for developing innovative fermented beverages with both nutritional and functional benefits.