Verena G. Atmosfera
https://orcid.org/0000-0002-4038-3873
verenaatmosfera@admin
Abra State Institute of Sciences and Technology
Bangued, Abra, Philippines
ABSTRACT
Manzanita (Muntingia calabura) fruit extract is used in this preliminary study, together with completely and partially ripened manzanita fruit extracts, to make wine. After going through numerous processes, the characteristics of manzanita wine were evaluated and rated based on the wine assessment chart in terms of appearance, aroma and bouquet, taste and texture, aftertaste, and overall impression. This study had twenty participants, all of whom admitted to drinking alcoholic beverages. Data was collected using a score sheet and tabulated using statistical techniques, comparative methodologies were used to see if there were any significant differences in the acceptance of the attributes of manzanita wine and purposive sampling was used through a taste test. The study’s most important findings were: Manzanita (Muntingia calabura) wine had an “Excellent” degree of acceptability in terms of appearance, ripened manzanita, and somewhat ripened manzanita wine (x= 3.00). Matured manzanita wine was rated as “Good.” The acceptance level of mildly ripened manzanita was “Good” > x= 3.60. The acceptability level of ripened manzanita wine was “Good” (x=3.95). Slightly ripened manzanita, on the other hand, nevertheless has the acceptance level “Good” >x= 3.55. On aftertaste; received an “Excellent” grade. In terms of overall impression, the level of acceptability of ripened and slightly ripened manzanita wine with a computed mean grade of 1.95. Overall, manzanita wine received an “Excellent” rating, with x= 15.75 for ripened manzanita wine and >x=14.65 for unripe manzanita wine. There were no significant differences among the attributes of manzanita wine. The study concludes that the use of matured or slightly ripened Manzanita (Muntingia calabura) in the production of wine has potential. It is recommended that; alcohol content and nutritive content tests should be conducted in the usage of Manzanita (Muntingia calabura) fruit as wine.
KEYWORDS
Muntingia calabura, fruit wine production, alcohol, beverages
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