Physico-chemical and sensory properties of batuan [Garcinia binucao (Blanco) Choisy]- pineapple (Ananas comosus L.) wine

Date

6-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ma. Josie V. Sumague

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

Mature and fresh pineapple (Ananas comosus L.) and batuan (Garcinia binucao) were utilized in the developement of fruit wine. The effect of varying dulution of batuan and pineapple in the physico-chemical and sensory properties of fruit wine were investigated.Four formulations of wine were evaluated, Treatment A (1:4) batuan to pineapple ration), Treatment B (1:2 batuan to pineapple ratio), Treatment C (3:4 batuan to pineapple ratio) and control (1:10 batuan to water ratio). Sugar content was adjusted to 20̊̊ Brix. Starter culture of Saccharomyces ellipsoideus was used for the fermentation of wine for four weeks. Changes in physicochemical properties of wine were monitored weekly except for total titratable acidity. Evaluation of the sensory attributes which were colo, aroma, clarity, flavor, sweetness and general acceptability was done. The sensory data were analyzed using Analysis of Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT). Result showed that 1:4, batuan to pineapple ratio gave pH range of 3.15-3.5 during fermentation period and alcohol content of 11.10% that were within the recommended range for dry wine. Additionally, sensory evaluation data revealed that it was the most significantly acceptable among treatments. Overall, 1:4, batuan to pineapple ratio was most acceptable formulation for wine processing.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /G89

Document Type

Thesis

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