Descriptive Sensory Analysis and Consumer Acceptance of Bamboo Wine ( Ulanzi ) Produced in Tanzania

Abstract

ABSTRACT Sensory properties significantly dictate consumer food choices. This study investigated the sensory attributes, acceptability, and drivers of liking for bamboo wine developed in Tanzania. Eight batches were produced using sap from the Njombe and Iringa regions. Using standard methods, researchers measured sap physicochemical properties and the resulting wine's alcohol content, sensory profile (via Quantitative Descriptive Analysis), and consumer acceptance. Fermentation significantly reduced Brix and pH levels ( p < 0.05). Alcohol content ranged from 5.1% to 13.5%. Sensory profiling revealed that Njombe samples (1, 3, and 4) excelled in color, sweetness, and clarity. Conversely, Iringa samples exhibited higher bitterness intensities. Njombe 1 emerged as the most acceptable sample (7.0 ± 1.90), followed by Blend 1 and Njombe 2. Sweetness, color, and spreadability were identified as primary drivers of consumer liking. Results suggest that Njombe bamboo sap is a viable raw material for producing high‐quality, marketable wine with appealing sensory characteristics.