000			02814nam a2200325 a 4500
003			OSt
005			20221012100530.0
008			100810s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a641.22 _bR61 2010
100		0	_aRodis, Harriet Kim Anh B. _915261 _eauthor
245	1	0	_aProduction of wine from different varieties of onion / _cby Harriet Kim Anh B. Rodis and Patrick R. Boa.
260	0		_aIndang, Cavite : _c2010. _bCavite State University- Main Campus,
300			_axii, 61 pages : _c28 cm. _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science High School) Cavite State University
504			_aIncludes bibliographical references.
508			_aScience High School
520	3		_aBOA, 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.
541			_cSubmitted to the University Library _d05/04/2010 _eRS-604
650		0	_aWine and wine making _94031
690			_91282 _aScience High School
700			_aBoa, Patrick R. _eauthor _915262
700			_aAgdalpen, Renato T. _eadviser _92266
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=5d0edfb0347e3dd8c4af2ce43cf1448a _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c7893 _d7893