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Utilization of santol pulp in the production of wine / by Melanie R. Hernandez and Joseph Argiel F. Jarin.

By:

Hernandez, Melanie R [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2010. Cavite State University- Main Campus,Description: xiii, 39 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.22 H43 2010

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School

Abstract: HERNANDEZ, MELANIE R, JARIN, JOSEPH ARGIEL F. Utilization of Santol Pulp in the Production of Wine Research HI (General Science Curriculum), Science High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Prof. Eleanor G. Ersando. The study entitled "Utilization of Santo! pulp in the production of wine" was conducted at Buna Cerca, Indang, Cavite. It generally aimed to determine the acceptability of santol wine to the consumers. Specifically, to evaluate the sensory characteristics of the produced santol wine; to determine the acceptability of the wine produced from santol; and to determine the pH value of the wine produced from santol. Three treatments replicated four times were used in the study: T1-200m1 santol pulp juice + 3 tablespoon sugar + 2 teaspoon yeast; T2-100m1 santol pulp juice + 3 tablespoon sugar + 2 teaspoon yeast; T3-50m1 santol pulp juice -I- 3 tablespoon sugar + 2 teaspoon yeast Analysis of Variance (ANOVA) was used to analyze the data gathered in this study. Results showed that T3 was the best treatment and gave the best result in terms of color, odor, taste and general acceptability. Differences in the color of the wine among treatments could be attributed to the interaction with the oxygen which greatly affected the color of the wine since there was no artificial coloring added. Differences in the taste acceptability of the wine among treatments could be attributed to the amount of santol pulp juice added to it. Differences in the odor of the wine among treatments could be attributed to the amount of santol pulp juice added to it. The results showed that the amount of the santol juice used to utilize wine affected its sensory attributes such as taste, color, odor, and general acceptability. It significantly affected the sensory properties of the produced wine as well.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.22 H43 2010 (Browse shelf(Opens below))		Link to resource	Room use only	RS-602		00007891

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School

HERNANDEZ, MELANIE R, JARIN, JOSEPH ARGIEL F. Utilization of Santol Pulp in the Production of Wine Research HI (General Science Curriculum), Science High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Prof. Eleanor G. Ersando.

The study entitled "Utilization of Santo! pulp in the production of wine" was conducted at Buna Cerca, Indang, Cavite. It generally aimed to determine the acceptability of santol wine to the consumers. Specifically, to evaluate the sensory characteristics of the produced santol wine; to determine the acceptability of the wine produced from santol; and to determine the pH value of the wine produced from santol. Three treatments replicated four times were used in the study: T1-200m1 santol pulp juice + 3 tablespoon sugar + 2 teaspoon yeast; T2-100m1 santol pulp juice + 3 tablespoon sugar + 2 teaspoon yeast; T3-50m1 santol pulp juice -I- 3 tablespoon sugar + 2 teaspoon yeast Analysis of Variance (ANOVA) was used to analyze the data gathered in this study.

Results showed that T3 was the best treatment and gave the best result in terms of color, odor, taste and general acceptability. Differences in the color of the wine among treatments could be attributed to the interaction with the oxygen which greatly affected the color of the wine since there was no artificial coloring added. Differences in the taste acceptability of the wine among treatments could be attributed to the amount of santol pulp juice added to it. Differences in the odor of the wine among treatments could be attributed to the amount of santol pulp juice added to it.

The results showed that the amount of the santol juice used to utilize wine affected its sensory attributes such as taste, color, odor, and general acceptability. It significantly affected the sensory properties of the produced wine as well.

Submitted to the University Library 05/04/2010 RS-602