Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines

Hibiscus (Hibiscus sabdariffa) wines are usually made through the fermentation of its calyces extracts. However, the exhausted calyces could still contain a considerable amount of extractable bioactive compounds. This work analyzed the effect of keeping the hibiscus calyces during fermentation on the physicochemical and sensory characteristics and acceptance of its wines. Hibiscus wines Filtered-Ch and Filtered-C were generated by fermentation of filtered musts of China and Colima varieties, respectively, while Unfiltered-Ch and Unfiltered-C were obtained by fermentation of musts from calyces that were kept for 120 days. Unfiltered-C and Unfiltered-Ch wines had higher contents of total monomeric anthocyanins (32.5 mg/L in Unfiltered-C and 48.5 mg/L in Unfiltered-Ch), condensed tannins (around 200 mgCE/L), total phenolic compounds (800 mgGAE/L), and antioxidant activity (8.4?8.8 mMTE/L), as well as a higher concentration of tartaric, citric and malic acids (0.26, 0.32 and 2.25 g/L, respectively) than Filtered-C and Filtered-Ch wines (P?