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A FEASIBILITY STUDY OF CHICO (MANILKARA ZAPOTA)

AS A NEW FLAVOR OF WINE

A Research Paper

Submitted to Ms. Mariel G. Capulong

In Partial Fulfillments of the Requirements in

Parctical Research 2 – Research 2

By

Bartolo, Kate A.

Perez, Merliza

Moris, Jasmin

Zabala, Sammy

Manlapig, Jerico

TVL-2

February 2018
A FEASIBILITY STUDY OF CHICO (MANILKARA ZAPOTA)

AS A NEW FLAVOR OF WINE

Technology, Vocational, and Livelihood

Abstract

Chico (Manilkara zapota) belongs to the Sapotaceae family, and was been

introduced to the Philippines during Spanish colonization. Chico is beneficial that you

can use its fruits up to its leaves and trees. It is consumed in different ways like eating it

raw, or makes chico juice and shake. That’s why the researchers want to make and

produce a new product of chico that would be delicious and beneficial to one’s health.

This study aims to know the health benefits of chico, to identify if there are

characteristics or qualities needed for a fruit to be classified as a new flavor of wine, and

to know if chico really is feasible in becoming a new flavor of wine.

The researchers used experimental method, for they are conducting a feasibility

study to produce a new product made from chico. Qualitative approach is used in

collecting the data they needed. The techniques used are interview, documentation, and

observation.

The study shows that chico is feasible in becoming a new flavor of wine. Chico

is high in fructose, which is needed in wine production. And that there are two stages in

fermentation of wine.

KEYWORDS: CHICO, MANILKARA ZAPOTA, WINE

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INTRODUCTION

Grapes are not the only fruit that could be made into a good wine; in fact there are

many varieties of fruits you can make wine from. The Philippines is slowly being

recognized in the production of wine, especially fruit wines. In fact, some of the fruit

wines that are made in the Philippines are being imported to Europe, Chile, Cape Town,

Argentina, and Australia (Olarte, 2018). Some of the fruit wines are mangosteen wine,

noni wine, coffee wine, dragon fruit wine, strawberry wine, pineapple wine, and many

more.

Millennials are less focused on traditional measures of wine quality than the

generation before them. Their spending habits in the drinks category are driven by

experiencing new and exciting products, targeted marketing campaigns and word of

mouth, which could see premium producers lose influence. They offer to choose unusual

and unique bottles over well-established brands. The wine in a can and wine on-tap are

some of the wines that trends (Malandrakis, 2018).

The researchers aims to fulfill the following objectives:

1. To know the health benefits of chico to one’s health.

2. To identify if there are characteristics or qualities needed to be classified

as wine.

3. To know if chico really is feasible in becoming a new flavor of wine.

This study will be helpful to:

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 Those who are and are interested in winery industry. This study will help

them to determine if chico really is feasible to be a new flavor of wine,

and they can produce their own chico wine.

 The future researchers. This study will serve as their back up, as one of the

review of related literature. And help them prove that chico really is

feasible as a new flavor of wine.

STATEMENT OF THE PROBLEM

The major problem of the study is to identify if chico is feasible to be a new

flavor of wine. Specifically, this study sought to answer the following questions:

1. What is the scientific name of chico?

2. What are the benefits of chico to one’s health?

3. What are the components of chico for it to be classified as wine?

4. How long will the fermentation of the chico extract/ mixture be?

5. How is chico feasible as a new flavor of wine?

METHODOLOGY

Method

The researchers used experimental method in conducting this study. Experimental

method is conducted to be able to predict phenomenons. Typically, an experiment is

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constructed to be able to explain some kind of causation. Experimental research is

important to society - it helps us to improve our everyday lives.

Approach

The researchers used qualitative approach in collecting the data. Qualitative

approach is used to gathered non-numerical data, to collect in-depth perceptions and

descriptions of the sample or respondents; they seek to interpret meaning from the data

that would help understand social life.

Technique

The researchers used interview in collecting the data they needed to prove their

point. They want to collect in-depth perception of professional wine expert in answering

their questions. Documentation and observation are used in the process of making the

chico wine.

SUMMARY OF THE FINDINGS

Problem 1: Based on the study, the scientific name of chico is Manilkara zapota

that comes from the sapotaceae. It was during Spanish colonization when chico was

introduced to the Philippines. Chico is a large berry; its flesh ranges from a pale yellow to

an earthy brown color, and has an exceptionally sweet and malty flavor.

Problem 2: Based on (Buchake, 2010), chico (manilkara zapota) or sapodilla is

known for having high fiber content, which is good for digestion and in treating

constipation. Chico has tannin substance, which is a good remedy for hemorrhoids and

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diarrhea. Eating chico helps prevent the occurrence of colon cancer. It contains Vitamins

A and C; Vitamin A helps in maintaining healthy skin and mucus membranes; and

Vitamin C helps the body to develop a resistance against pathogens and to destroy free

radicals. Chico offers protection from oral cavities and lung cancer. It is an excellent

source of minerals such as potassium, copper, and iron. It is also consist foliate and niacin

acid which helps in making the body powerful and energetic. Chico is a natural sedatives,

it is used to relax the nerves and also relieve stress. It also contains folic acid used in the

formation of red blood cells and also helps in the development of fetus during pregnancy.

It also helps to prevent the formation of homocysteine, which is harmful to health.

Problem 3: Based on the interview and study done by the researchers, there is no

significant characteristics or qualities needed for a fruit to be qualified as a main

ingredient in wine production. For as long as it is can be fermented mixed with other

ingredients needed in wine production, it can be qualified in becoming a wine.

Problem 4: Based on the study done by the researchers, the fermentation has two

stages: primary and secondary. The primary fermentation is typically the first five to

seven days. This is the 70% of the fermentation process where alcohol is being produced.

The secondary fermentation usually last from one to two weeks or so; this is where the

remaining 30% of the fermentation process takes place. In this stage, the wine needs to be

air locked unlike the primary fermentation to reduce air exposure.

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Problem 5: Based on the study done by the researchers and with the help of

previous studies gathered, chico is feasible to be a new flavor of wine. In fact, India is

now known for producing different fruit wines like chico wine, and is highly appreciated

by the people.

CONCLUSION

In the light of the findings of the study, the following conclusions were drawn:

 Chico has so many benefits to one’s health. It can help prevent cancer, can relieve

stress, and is good for treating constipation.

 There is a significant quality of fruit for it to be turned into a wine. A fruit should

have high sugar content enough for fermentation to be able to turn it into a wine.

 Chico is feasible in becoming a new flavor of wine.

The researchers were able to come up with these recommendations:

 In making chico wine, you need to prepare large amount of money and patience.

Money to buy the ingredients and equipments that will be needed. Patience of the

time, because the outcome of your product will surely be worth it.

 For the future researchers, be sure to have enough time in making your own wine.

As much as possible, use the right equipment needed in making wine. And ask the

approval of some local wineries if they’ll allow you to make wine with their

guidance.

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REVIEW OF RELATED LITERATURE

Name of Previous Researchers Research Title


1. Sandeep K. Panda, Umesh C. Fermentation of sapota (Achras
Sahu, Sunil K. Behera, Ramesh sapota Linn.) fruits to functional
C. Ray wine
2. C. D. PAWAR, A. A. PATIL, and Quality of sapota wine from fruits of
G. D. JOSHI different maturity
3. G. Sreenivasulu Studies on sapota wine making with
champagne wine culture
(Saccharomyces cerevisiae MTCC-
180)
4. C. D. Pawar Standardization of Wine Making
Technology in Sapota [Manilkara
achras (Mill) Forsberg]
5. Marvin Mango and Chico Wine: Chico Fruit
as Wine Starter
6. Joshi V. K., Attri, Devender Panorma of research and
development of wine in India
7. Rajan Singh Jolly The health benefits of chikoo
(chickoo) or sapodilla fruit
8. Dr. Anand Buchake Health benefits and uses of chickoo
(sapodilla) fruit and juice
9. Food and Drug Administration Tropical fruit wines – Specifications
Philippines
10. W.J. Broughton, H.C. Wong Storage conditons and ripening of
chiku fruits Achras sapota L.
11. Research Development Extension Tomato, Chico, and Rambutan Wine
12. Ed Kraus Wine Making 101

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REFERENCES

Panda, S.K., Sahu, U.C., Behera, S.K. et al. Nutrafoods (2014), Fermentation of sapota

(Achras sapota Linn.) fruits to functional wine

https://link.springer.com/article/10.1007/s13749-014-0034-1

Pawar, C.D., Patil, A.A., & Joshi, G.D. (2011), Quality of sapota wine from fruits of

different maturity

http://14.139.155.167/test5/index.php/kjas/article/view/5309

Sreenivasulu G. (2004), Studies on sapota wine making with champagne wine culture

(Saccharomyces cerevisiae MTCC-180)

http://krishikosh.egranth.ac.in/bitstream/1/74137/1/D7352.pdf

Pawar, C.D. (2009), Standardization of Wine Making Technology in Sapota [Manilkara

achras (Mill) Forsberg]

http://krishikosh.egranth.ac.in/bitstream/1/69509/1/Th9975.pdf

Marvin (2011), Mango and Chico Wine: Chico Fruit as Wine Starter

http://foodrecap.net/recipe/chico-wine-starter/

Joshi V.K. & Attri, Devender (2005), Panorma of research and development of wine in

India

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http://nopr.niscair.res.in/bitstream/123456789/4998/1/JSIR%2064%281%29%209

-18.pdf

Jolly R. (2018) The health benefits of chikoo (chickoo) or sapodilla fruit

https://caloriebee.com/nutrition/The-Health-Benefits-Of-Chikoo-Chickoo-Or-

Sapodilla-Fruit

Buchake A. (2010), Health benefits and uses of chickoo (sapodilla) fruit and juice

https://mavcure.com/health-benefits-uses-chikoo-sapodilla-fruit-juice/

PNS/FDA (2010), Tropical fruit wines – Specifications

http://www.fda.gov.ph/attachments/article/153547/PNS-FDA%2030-

2010%20Tropical%20fruit%20wines-specs.pdf

Broughton W. J. et al. (1979), Storage conditions and ripening of chiku fruits Achras

sapota L.

https://www.sciencedirect.com/science/article/pii/0304423879900980

Reseach Development Extension (2013), Tomato, Chico, and Rambutan Wine

https://ovcre.uplb.edu.ph/research/our-technologies/article/460-tomato-chico-and-

rambutan-wine

Kraus, E. (2017) Wine Making 101

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https://eckraus.com/wine-making-101/

Hancock E. (2018) Here are Seven Consumer Wine Trends to Watch in 2018

https://www.thedrinksbusiness.com/2018/02/here-are-seven-consumer-wine-

trends-to-watch-in-2018/4/

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LA CONSOLACION UNIVERSITY PHILIPPINES
THE CATHOLIC UNIVERSITY OF BULACAN

VALENZUELA ST., CAPITOL VIEW PARK SUBD., BULIHAN, CITY OF MALOLOS, 3000 BULACAN

Questions:

1. How long have you been in winery industry?

2. What kinds of wine do you make?

3. How long does the fermentation last or take place?

4. Are there significant characteristics or qualities of fruits do you set for


it to be classified as a new kind of wine?

5. Do you think chico is feasible as a new flavor of wine?

6. What are the people’s reactions on the different kinds of wine that
you make?

7. How do you think would people react to chico wine?

8. Do you have any suggestions about our study, especially about


chico as a wine?

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Bartolo, Kate A.
#24 Bukid St., Brgy. Bagna, City of Malolos, Bulacan
0935-3506-454
kate_bartolo@yahoo.com

PERSONAL INFORMATION
Date of birth: June 26, 2000
Place of birth: Brgy. Baloc, Sto. Domingo,
Nueva Ecija
Age: 17 years old
Sex: Female
Religion: Roman Catholic
Civil status: Single
Citizenship: Filipino

EDUCATIONAL ATTAINMENT
SECONDARY EDUCATION
La Consolacion University Philippines
Valenzuela St., Capitol View Park Subdivision, Bulihan, City of Malolos,
Bulacan (2016-2018)

Marcelo H. del Pilar National High School


Bagumbayan, Sta. Isabel, City of Malolos, Bulacan (2012-2016)

PRIMARY EDUCATION
Mabolo Elementary School
Brgy. Mabolo, City of Malolos, Bulacan (2006-2012)

Baloc Day Care Center


Baloc, Sto.Domingo, Nueva Ecija (2005-2006)

CHARACTER REFERENCE

Mr. Roel M. Ignacio


Class Adviser (Grade 11 in LCUP)
0906-1015-313

Mr. Fredie Francisco


Filipino Teacher (Grade 12 in LCUP)
0975-7626-100

Mr. Paolo F. De Guzman


Class Adviser (Grade 10 in MHPNHS)
0906-6426-844
APPENDICES

1. Ripe the chico.

2. Cut the fruit in half and into cubes.

3. Blend the sliced chico.

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4. Add water to the blended chico, and blend it again. Then set aside.

5. Boil 250ml of purified water, then add 1lb of sugar. Bring to a boil until sugar is
melted.
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6. Pour the blended chico mixture and sugar syrup on a large mixing bowl, and
stir. Let cool.

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