Wine production from different species of seaweed

Abstract

This study specifically aimed to test and compare the wine production of Gracilaria verrucosa, Kappaphycus alvarezii, and Kappaphycus striatum based on the physicochemical evaluation. The best seaweed wine produced was also determined through sensory evaluation. The samples underwent a 28-day fermentation period using Saccharomyces cerevisiae 2185 under room temperature at a pH of 3.0 and sugar content of 30%. Based on the physicochemical parameters, Gracilaria verrucosa was the best wine—high percentage of alcohol content, stable pH during the entire fermentation period, sweet taste of the wine owing to the high residual sugar, high amount of percent (%) TA without affecting the taste of the sample, clarity of the wine product after fermentation owing to the low total suspended solids. Gracilaria verrucosa also produced the best seaweed wine based on sensory evaluation.