Table 1. Final Chemical and Sensory Qualities of Coconut Wines (Week 4)

ParameterControl (Coconut Wine Only)25% M : 75% B50% M : 50% B75% M : 25% B

pH3.293.193.293.38

Titratable Acidity (g/L)4.727.607.215.83

Alcohol Content (% vol)9.248.708.698.40

Sugar Content (°Brix)6.005.836.035.53

Total Antioxidant Capacity (mg/L)2738.632956.563009.952850.52

Total Tannin Content (g/L)16.8415.0515.7815.78

Color (Mean)4.6 / Medium Tawny4.4 / Medium Tawny4.4 / Medium Tawny3.4 / Pale Tawny

Clarity (Mean)4.2 / Clear3.9 / Clear4.1 / Clear3.3 / Slightly Clear

Aroma (Mean)3.9 / Distinct Fruit Odor3.6 / Distinct Fruit Odor3.3 / Moderately Distinct3.5 / Distinct Fruit Odor

Flavor (Mean)3.9 / Distinct Fruit Flavor3.8 / Distinct Fruit Flavor3.6 / Distinct Fruit Flavor3.1 / Moderately Distinct

Taste (Mean)4.5 / Excellent3.9 / Good3.6 / Good3.1 / Acceptable

Overall Acceptability (Mean)7.6 / Very Much Acceptable7.0 / Moderately Acceptable7.4 / Moderately Acceptable6.9 / Moderately Acceptable

Table 2. Comparison of Chemical Properties of Blended Coconut Wines to FDA Standards

Parameter (Week 4)FDA Standards Range25M:75B50M:50B75M:25B

pH3.0 – 4.03.19 (Significant)3.29 (Within Standard)3.38 (Within Standard)

Sugar Content (°Brix)>8°Brix5.83 (Below Standard)6.03 (Below Standard)5.53 (Below Standard)

Alcohol Content (% vol)6 – 24%8.70 (Within Standard)8.68 (Within Standard)8.40 (Within Standard)

Table 3. ANOVA Results: Significant Differences Among Blended Wines

PropertySignificant Difference (p &lt; 0.05)Week(s) ObservedNotes

pHYesWeeks 0–4Significant across all weeks

Alcohol ContentYesWeeks 0, 1, 3, 4No difference in Week 2

Sugar ContentYesWeeks 0, 2, 3, 4No difference in Week 1

Total Antioxidant Capacity (TAC)YesWeeks 0, 1, 3No difference in Weeks 2, 4

Total Tannin Content (TTC)YesWeeks 0, 3No difference in Weeks 1, 2, 4

Clarity (Sensory)Yes–Significant difference among blends

Taste (Sensory)Yes–Significant difference among blends

Color, Aroma, Flavor, Overall AcceptabilityNo–No significant differences

Table 4. T-test Results: Comparison of Blends vs. Control Coconut Wine

Blend RatioParameterSignificant Weeks (p &lt; 0.05)

25M:75BpHWeeks 2, 3, 4

Alcohol ContentWeeks 0, 1, 3

Sugar ContentNone

TACWeeks 0, 2

TTCWeeks 0, 1

50M:50BpHWeek 1

Alcohol ContentWeek 1

Sugar ContentWeek 0

TACWeeks 0, 3

TTCWeek 2

75M:25BpHWeeks 1, 2, 3, 4

Alcohol ContentWeeks 0, 1, 4

Sugar ContentWeek 4

TACWeek 1

TTCWeeks 2, 3

Table 5. Weekly Trends in Chemical Properties Across Blends

PropertyWeekly Trend (Weeks 0 → 4)Implication

Titratable Acidity (TA)Increased steadily, peaked at Week 4Acidity rises with aging

Alcohol ContentRose initially, peaked Week 1, then declinedBest strength early

TACDeclined over timeHighest antioxidant activity at early fermentation (Week 0)

TTCDeclined over timeStronger tannin presence early, weaker later

ALAMS NA