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Wine production from aerial potato / by El Bryan M. Marges, Desiree C. Del Mundo, Jonalyne L. Aure.

By:

Marges, El Bryan M [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2002.Description: xiii, 27pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

663.2 M33 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: MARGES, EL BRYAN M., DEL MUNDO, DESIREE C., AURE, JONALYNE L., Applied Research III (General Science Curriculum) Cavite State University, Indang, Cavite, March 2002, “WINE PRODUCTION FROM AERIAL POTATO”. Adviser: Mrs. Daisy Marca Prof. Dulce Ramos This research study entitled “Wine Production From Aerial Potato” dealt with the production of wine from aerial potato. It will be conducted to determine the possibility to produce wine from aerial potato and to determine the best treatment used. Aerial potatoes were gathered in Buna Lejos, Indang, Cavite. They were peeled, cut, and boiled for an hour to facilitate extraction. Sugar was added to the extracted juice according to treatments. The extracted juice was fermented for two weeks. It was racked twice to remove sediments and was stored for three months. One fiter from each treatment was brought to DOST Taguig for the alcohol and sugar content. The sensory evaluation was conducted. A panel of fifteen respondents was selected to evaluate the samples. The physical characteristics of wine produced (color, odor, taste, sweetness, and general acceptability) were rated with the score ranging from 1-5 (1, being the lowest and 5, being the highest). Using the experimental design, data of sensory analysis were subjected to the Analysis of Variance. There was no significant difference between the means. Based on the results, table wine was produced.

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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	663.2 M33 2002 (Browse shelf(Opens below))		Link to resource	Room use only	R-394		00000869

Research Study (Applied Research IV - - Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

MARGES, EL BRYAN M., DEL MUNDO, DESIREE C., AURE, JONALYNE L., Applied Research III (General Science Curriculum) Cavite State University, Indang, Cavite, March 2002, “WINE PRODUCTION FROM AERIAL POTATO”. Adviser: Mrs. Daisy Marca Prof. Dulce Ramos

This research study entitled “Wine Production From Aerial Potato” dealt with the production of wine from aerial potato. It will be conducted to determine the possibility to produce wine from aerial potato and to determine the best treatment used.

Aerial potatoes were gathered in Buna Lejos, Indang, Cavite. They were peeled, cut, and boiled for an hour to facilitate extraction. Sugar was added to the extracted juice according to treatments. The extracted juice was fermented for two weeks. It was racked twice to remove sediments and was stored for three months. One fiter from each treatment was brought to DOST Taguig for the alcohol and sugar content.

The sensory evaluation was conducted. A panel of fifteen respondents was selected to evaluate the samples. The physical characteristics of wine produced (color, odor, taste, sweetness, and general acceptability) were rated with the score ranging from 1-5 (1, being the lowest and 5, being the highest).

Using the experimental design, data of sensory analysis were subjected to the Analysis of Variance. There was no significant difference between the means. Based on the results, table wine was produced.

Submitted to the University Library R-394