Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

Table 1

General composition of cactus pear and Lantana camara fruit juices and wine sample.

Parameter	Cactus pear fruit juice	Lantana camara fruit juice	Wine
	Mean, SD	Mean, SD	Mean, SD
pH	5.9 ± 0.17	5.5 ± 0.21	3.47 ± 0.04
°Brix	4.3 ± 0.01	6.4 ± 0.00	4.1 ± 0.03
Sugar content (g/L dextrose)	93.8 ± 14.5	56.0 ± 0.45	4.6 ± 0.02
Total acidity (% w/v tartaric acid for both juices and citric acid for the wine sample)	0.10 ± 0.01	0.13 ± 0.01	0.33 ± 0.01
Total phenol (mg/L gallic acid)	326.4 ± 27.8	607.1 ± 40.82	696.1 ± 22.1
Organic acids
Citric acid (mg/ml)	0.16 ± 0.04	0.054 ± 0.02	4.35 ± 0.4
L-tartaric acid (mg/ml)	0.92 ± 0.01	0.31 ± 0.07	1.1 ± 0.67
L-ascorbic acid (mg/ml)	0.02 ± 0.01	0.009 ± 0.03	0.12 ± 0.00
Oxalic acid (mg/ml)	ND	ND	ND
Total organic acid content (mg/ml)	1.1 ± 0.07	0.37 ± 0.08	5.57 ± 0.14

ND: not determined.