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

Table 2

Color, alcohol, sulfite content, and sensory value of the wine sample.

Wine composition	Mean ± SD
Color
Color density (A420nm + A520nm)	0.92 ± 0.03
Shade (A420nm/A520nm)	1.40 ± 0.14
Color intensity (CI) (A420nm + A520nm + A620nm)	0.94 ± 0.03
%Y	48.07 ± 2.66
%R	34.53 ± 1.96
%B	1.77 ± 0.09
Overall sensory acceptability	8.65 ± 0.92
Alcohol
Ethanol (% v/v)	8.6 ± 0.68
Methanol (mg/L)	124.4 ± 9.5
Sulfite content
Free SO2 (mg/L)	60.6 ± 1.8
Total SO2 (mg/L)	129.94 ± 4.04

Y, R, and B refer to proportions of red, yellow, and blue in the wine product.