Conducted by LSPU Siniloan
, Started on 2015 -
Completed on 2015
Completed
Published
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Grapefruit is the most common source of wine around the globe. With the help of research and development, other fruits can also be an excellent source of wine. This study is conducted to determine the alcohol content and pH of the produced alcoholic beverage. It also aims to determine the sensory evaluation of wines based on the respondent’s perception. Star Fruit (Averrhoa carambola), Dalanghita (Citrus nobilis), Guava (Psidium guajava), Indian Mango (Mangifera indica), Rambutan (Naphelium lappaceum), and Passion Fruit (Passiflora edulis) were the fruits used to produce wine. The result after three weeks of fermentation and four months of aging, among the six different fruits, Rambutan (11.08%), Passion Fruit (11.00%), Guava (10.97%), and Indian Mango (10.25%) fell into the category of wine (with 10-22% alcohol content) with a pH ranging from 3.17-3.81. Sensory evaluation revealed that the six fruit wines were evaluated as like slightly to like moderately by the taste panelists.