000			02982nam a2200325 a 4500
003			OSt
005			20240503134744.0
008			070423s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a663.2 _bB27 2004
100	1	0	_aBarreto, Maica Princessca _eauthor
245	1	0	_aProduction of wine from pomelo (citrus grands) / _cby Maica Princessca Barreto, Elovel Jalac, Laarmie Jumagbas.
260	0		_aIndang, Cavite: _bCavite State University- Main Campus, _c2004.
300			_axiii, 39 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (General Science Curriculum) Cavite State University.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aBarretto, Maica Princessca dS., Jalac, Elovel R., Jumagbas Laarmie V., Applied Research I (General Science Curriculum) Cavite State University. “Production of Wine from Pomelo (Citrus Grandis)”. April 2004 Adviser: Mr. Marvin Vicedo The research study was conducted at the Cavite State University. Food Processing Center, Cavite State University from September to November 2003. Generally, this study aimed to produce wine from pomelo using the Davao variety. It specifically aimed to enhance the sensory properties of pomelo wine to determine how long it should befermented to produce better wine. The pomelo juice was made into wine using the standard procedures for the wine making, Simple processing methods of pasteurization, fermentation and wine racking were undergone. Different levels of fermentation were used: T; = 10 days of fermentation; T2 - 20 days of fermentation; and T;— 30 days of fermentation. Based on the result of the sensory evaluation, there was a highly significant difference among samples in terms of the clarity of the wine; significant differences among samples in terms of general acceptability and aroma and no significant differences among samples in terms of acidity, sweetness, and astringency, alcoholic taste, and flavor. Based on the result of chemical evaluation there was no significant differences among the samples in terms of alcohol content and pH of the wine. Treatment 3 was found to be the best in terms of general acceptability although all treatments were found to be acceptable. In general, the results revealed that pomelo (Davao variety) could be processedinto wine.
541			_cSubmitted to the University Library _d _eR-435
650		0	_aWine and wine making _94031
690			_91282 _aScience High School _xGeneral Science Curriculum
700	1		_aJalac, Elovel _eauthor
700	1		_aJumagbas, Laarmie _eauthor
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=95518a668dc815a4272b89a3e6b2e52e _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
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