Production of wine from different varieties of onion /
by Harriet Kim Anh B. Rodis and Patrick R. Boa.
- Indang, Cavite : Cavite State University- Main Campus, 2010.
- xii, 61 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
BOA, PATRICK R., RODIS, HARRIET KIM ANH BULSECO. Production of Wine from Different Varieties of Onion . Research study. (General Science Curriculum). Science High School , College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Mr. Renato T. Agdalpen
The study was conducted in Indang, Cavite. It aimed to produce wine from different varieties of onion; to determine the quality of onion wine in terms of aroma, flavor, clarity, and color; to determine the degree of acceptability of wine made from onion terms of aroma, flavor, clarity, and color to determine the variety of onion that produced the best wine in terms of aroma, flavor, clarity, color, and general acceptability; and finally, to determine if there is a significant difference in the quality and acceptability of onion wine made from red onion, white onion and spring onion. The data collected were analyzed using one way ANOVA (Analysis of Variance). Significant results were further subjected to Duncan's Multiple Range Test for comparison of the mean.
Based on the data gathered, results showed that wine produced from white onion (V2) is the most acceptable variety of onion in terms of quality and acceptability as rated by the wine experts. Thus, it was then subjected to consumer acceptability which shows that V2, which was made from white onion, is still acceptable in terms of aroma, flavor, clarity and general acceptability. V3 is said to be acceptable while V1 is the least acceptable variety.