Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon
Table 8
Pearson’s correlation coefficients (r) among the analyzed physicochemical, microbiological, and sensory parameters.
Variables
pH
TTA
Alcohol
TSS
Sugar
DM
Cond
Phe
Flav
DPPH
AC
Bact
TC
spore
Alcoh
Sour
Bitter
Sweet
Odor
Color
OA
OHS
pH
1
TTA
0.873
1
Alcohol
0.658
0.887
1
TSS
0.388
0.162
0.203
1
Sugar
0.432
0.067
−0.287
0.931
1
DM
0.432
0.169
−0.137
0.973
0.949
1
Cond
0.484
0.767
0.902
−0.081
−0.212
−0.007
1
Phe
0.255
0.045
−0.206
0.947
0.869
0.969
−0.041
1
Flav
0.205
−0.166
−0.534
0.761
0.810
0.705
−0.630
0.678
1
DPPH
0.488
0.296
−0.023
0.960
0.905
0.971
0.149
0.919
0.580
1
AC
0.163
−0.013
−0.255
0.931
0.847
0.947
−0.014
0.978
0.592
0.929
1
Bact
0.920
0.795
0.716
0.036
0.166
0.120
0.465
−0.068
−0.008
0.153
−0.171
1
TC
0.288
0.549
0.756
−0.727
−0.711
−0.704
0.582
−0.790
−0.756
−0.591
−0.801
0.532
1
Spore
0.402
0.654
0.560
0.413
0.175
0.392
0.787
0.384
−0.234
0.569
0.451
0.150
0.102
1
Alcoh
0.987
0.889
0.693
0.279
0.318
0.310
0.464
0.136
0.166
0.361
0.029
0.941
0.385
0.336
1
Sour
0.961
0.921
0.823
0.221
0.250
0.301
0.682
0.144
−0.047
0.375
0.065
0.933
0.450
0.480
0.950
1
Bitter
0.936
0.698
0.396
0.427
0.532
0.436
0.158
0.237
0.441
0.453
0.133
0.862
0.151
0.147
0.935
0.812
1
Sweet
0.995
0.847
0.596
0.429
0.483
0.461
0.428
0.274
0.259
0.520
0.190
0.900
0.244
0.390
0.978
0.933
0.957
1
Odor
0.988
0.831
0.558
0.462
0.502
0.480
0.369
0.301
0.330
0.526
0.204
0.879
0.200
0.360
0.977
0.908
0.970
0.995
1
Color
0.880
0.732
0.491
0.673
0.683
0.736
0.515
0.595
0.278
0.808
0.563
0.682
−0.044
0.619
0.794
0.842
0.770
0.885
0.865
1
OA
0.990
0.840
0.577
0.432
0.475
0.451
0.381
0.271
0.306
0.499
0.173
0.892
0.231
0.353
0.983
0.915
0.969
0.995
0.999
0.854
1
OHS
0.994
0.847
0.589
0.464
0.504
0.493
0.425
0.313
0.285
0.549
0.226
0.884
0.211
0.408
0.975
0.929
0.954
0.999
0.997
0.895
0.996
1
Correlation between the analyzed variables was statistically significant (). Correlation between analyzed variables was statistically significant (). Correlation between analyzed variables was statistically significant (). AC antioxidant capacity; Alcoh: alcoholic taste; Bact total plate count; Cond conductivity; DM dry matter; Flav: flavonoids; OA overall acceptability; OHS overall hedonic score; Phe polyphenols; DPPH scavenging activity; spore: spore-forming bacteria count; TC total coliforms count; TSS: total soluble solids; TTA: total titratable acidity.
