Sensory evaluation of wine from red (Hyclocereus polyrhizus) and white Hyclocereus undatus flesh dragon fruit / by Marcos R. Aves, Jr., Dianne Mei A. Basilio, and Reinier M. Feraer.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: ix, 33 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 663.2  Av3 2009
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: MARCOS R. AYES, JR.,DIANNE A. BASILIO,REINIER M. FERAER.; SENSORY EVALUATION OF WINE FROM RED (Hylocereus polyrhizus)AND WHITE (Hylocereus undatus) FLESH DRAGON FRUIT SY 2008-2009, Research Study. Science High School, Cavite State University,College of Education, Indang, Cavite. April 2009. Dr. Teddy F. Tepora(Adviser) This study was conducted to compare the sensory evaluation of red and white dragon fruit for the production of wine. This study aimed to: determine the alcohol content and pI-1 value; determine the difference between the sensory properties of wine produced; determine the consumers acceptability; determine the possibility of producing wine from dragon fruit; and finally to determine which variety produced the best wine. Consumer acceptability was tested by 100 college students Cavite State University, Indang, Cavite. Sensory evaluation was tested by nine laboratory panelists. This study used Complete randomized design was used considering varieties of dragon fruit as treatments while aging of wine was fixed for three months. Data gathered from sensory evaluation were subjected t-test for comparison, and the results of consumer acceptability were interpreted using frequency and percentage distribution. Results showed that wine could be produced from both red and white flesh dragon fruit varieties, there was no significant difference between the alcohol content of wines from red and white flesh dragon fruit. There was no significant difference between the pH value of wine from red flesh and white flesh dragon fruit. Wines from red flesh and white flesh dragon fruit differed significantly in terms of color and clarity. From the consumer's point of view, both red and white flesh dragon fruit wines were moderately acceptable. In terms of color and clarity wine made from white flesh were more acceptable. Consumer panelists preferred wine from white flesh dragon fruit over the wine from red flesh dragon fruit.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 663.2 Av3 2009 (Browse shelf(Opens below)) Link to resource Room use only RS-563 00007655

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

MARCOS R. AYES, JR.,DIANNE A. BASILIO,REINIER M. FERAER.; SENSORY EVALUATION OF WINE FROM RED (Hylocereus polyrhizus)AND WHITE (Hylocereus undatus) FLESH DRAGON FRUIT SY 2008-2009, Research Study. Science High School, Cavite State University,College of Education, Indang, Cavite. April 2009. Dr. Teddy F. Tepora(Adviser)
This study was conducted to compare the sensory evaluation of red and white dragon fruit for the production of wine. This study aimed to: determine the alcohol content and pI-1 value; determine the difference between the sensory properties of wine produced; determine the consumers acceptability; determine the possibility of producing wine from dragon fruit; and finally to determine which variety produced the best wine. Consumer acceptability was tested by 100 college students Cavite State University, Indang, Cavite. Sensory evaluation was tested by nine laboratory panelists. This study used Complete randomized design was used considering varieties of dragon fruit as treatments while aging of wine was fixed for three months. Data gathered from sensory evaluation were subjected t-test for comparison, and the results of consumer acceptability were interpreted using frequency and percentage distribution.
Results showed that wine could be produced from both red and white flesh dragon fruit varieties, there was no significant difference between the alcohol content of wines from red and white flesh dragon fruit. There was no significant difference between the pH value of wine from red flesh and white flesh dragon fruit. Wines from red flesh and white flesh dragon fruit differed significantly in terms of color and clarity. From the consumer's point of view, both red and white flesh dragon fruit wines were moderately acceptable. In terms of color and clarity wine made from white flesh were more acceptable. Consumer panelists preferred wine from white flesh dragon fruit over the wine from red flesh dragon fruit.

Submitted to the University Library 04-16-2009 RS-563

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