Utilization of Saba (Musa Sapientum) Extract as a Fermented Wine

Catura, Rommel B.

Submitted in partial fulfillment of the requirements in Organic

Chemistry

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

Pili, Camarines Sur

March 29, 2019

Mrs. Marilyn A. Siquenza

Organic Chemistry teacher

 Chapter I

INTRODUCTION

Background of the Study

Significance of the Study

In the conduct of this study, the expected outcomes will be

significant to the following:

TO THE STUDENTS. The study will be paramount to the student because

it will give them a glance and knowledge on basic steps on how to

make a certain type of wine especially saba wine.

TO THE FUTURE RESEARCHERS. This study will serve as a guide to the

future researchers as it will serve as a basis for their research

in relation with this specific course of study.

TO THE WINE INDUSTRY. This study is also significant to the wine

industry because it will unleaash the potential use of saba (Musa

balbisiana) extract as the main ingredients in wine production.

TO THE CONSUMERS. This study may also be used as a basis in homemade

wine. In addition, the consumers will be given another option in

choosing wine.
Objectives of the Study

Generally, this study aimed to produce an organic wine that

is made solely from extracted juices of Saba banana (Musa

balbisian) through the process of fermentation.

Specifically, this study ought to:

a. Produce wine from fermented extract of saba (Musa

Balbisiana)at low scale level of chemical preservation.

b. Describe the appearance of the fermented extract/wine of Saba

(Musa balbisiana) in terms of color, odor, and taste.

c. To ascertain and evaluate the quality and quantity of wine

produced.

d. Make recommendations.

Scope and Delimitation

This study focused on Saba (Musa Balbisiana) extract as a

fermented wine including the addition of black tea, citric acid,

and fermented raisins. The study did not cover person who wants to

taste the resulting product of fermented wine. The duration of the

study was from from January 4, 2019 until March 2019. The allotted

time for almost 3 months was enough for the fermentation process

to be completed.
 Chapter II

REVIEW OF RELATED LITERATURE

 CONCEPTUAL FRAMEWORK

Saba (Musa
Sapientum) extract.

 Effectiveness
of Saba Banana
Fermented (Musa
Wine balbisiana)
wine.

Other Ingredients
1. Lemon Juice
Extract
2. Black Tea
3. Dried Raisins

Figure 1: Conceptual Framework of the Study

 Chapter III

METHODOLOGY

Since this research study is an experimental type, this chapter

presented only the materials used, procedures involved, and the

overall methodology of the experimental study.

Materials Used

A. Ingredients(with measurements involved):

FOR WINE:

3 kilograms Saba

3 Liters water (Note: It should be boiled and not chlorinated)

5 cups granulated and white sugar

1 cup strong black tea

1𝟏⁄𝟐 cup golden raisins

7 tsp. citric acid (I preferred to use lemon juice extract)

1 tbsp baker’s yeast (Saccharomyces cerevisiae)

FOR YEAST ACTIVATION:

1 tsp. yeast

1 cup of water
2 tbsp. granulated sugar

B. Equipments

Measuring cup

Measuring spoon

Measuring pitcher

Straining bag

Primary fermenter (medium-sized plastic container)

Secondary fermenter (Medium-sized transparent bottle)

Cork

Pan

Funnel

PROCEDURES:

1. Wash the 3 kilograms saba and peel it without including the

skin in the procedure.

2. Slice the bananas into thin rings.

3. Meanwhile, boil 3 liters of water then add the sliced

bananas. Let boiled and simmered for 45 minutes until

sticky and thick.

4. Remove the banana mixture from the heat cool down for

several minutes and strained out using straining bag and

obtain the liquid part.

 5. On a primary fermenter preferably plastic container,

measure 5 cups white and granulated sugar and put the 11⁄2

cups of fermented raisins and pour the strained liquid.

6. Add the 7 tsp. of lemon juice extract as a substitute for

citric acid, 1 cup black rea, 2 scoops of banana puree for

extra flavor.

7. Add the 1 tbsp. activated yeast and Stir well until well-

distributed. (Note: Activated yeast has separate recipe and

procedure.

YEAST ACTIVATION PROCEDURE;

1. Follow the wine recipe steps until it tells to add the

yeast.

2. Heat 1 cup of water and put in a ceramic bowl.

3. Pour 2 tbsp. sugar into the water and stir until the sugar

dissolves.

4. Add 1 tsp. bread yeast in the sugar-water mixture and stir

well until there are no more dry clumps floating on top.

5. Allow the yeast mixture to sit for 5 minutes until foamy.

6. Add the yeast mixture to the prepared must.

PRIMARY FERMENTATION:

1. After the proofed yeast has been added in the must on the

primary fermenter, it will undergo primary fermentation.

 Cover the bin and ferment for five (5) days, stirring every

day.

2. After 5 days, strain with straining bag until the residue of

the solid ingredients are acquired.

SECONDARY FERMENTATION:

3. The strained liquid should be put in the secondary fermenter

preferably a transparent bottle. Transfer it using funnel.

Wait for several weeks until fermentation has stop. But if

not, it should be continue fermenting until bubbles have stop.

4. If sediments build-up at the bottom, stain the sediment until

the liquid part has been separated.

5. Continue straining until no sediment build-up has taken

place. Transfer to another bottle if necessary.

6. Wait for several weeks for clarification.

7. If no more bubbles produce and sediment build-up, it is time

for bottling and packaging.

 CHAPTER IV

RESULTS AND DISCUSSION

 CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS