Making Duhat Wine

AMA Computer College Santa Cruz Campus
Senior High School Department

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Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
Java Plum is commonly called as duhat here in the Philippines
and is scientifically known as syzygium cumini, belongs to the family
Myrtaceae and is typically found in tropical countries such as the Philippines
(GOQii 2015). Duhat looks like grapes and their size is quite similar to each
other. Unlike grapes, duhat leave stains on mouth and hands. When eating,
it is usually paired with salt to remove its astringent taste.
Food processing is the transformation of raw materials into food
or food into other form of foods. Raw materials like fruits can also be
processed in various ways for future use. One of these which are not often
practice is making fruit wine. Fruit wines are alcoholic beverages (usually
made of grapes) which is made of various base ingredients and prepared
through fermentation. It is typically referred to by the type of the main
ingredient used. However, the taste and the overall features of wine merely
depend on kind of fruit and how it is processed. Wine is typically fermented
within one to two weeks. Wine is more expensive if you age it more than a
year.
The researchers observed that duhat fruit is not too common here
in the Philippines unlike grape fruit and it’s one of the reasons why they
choose this fruit. By making it into wine, duhat will be well-known, not just
as a fruit but also as a wine. Wine can be one of the key elements in every
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occasion. It represents fun and celebration. Many people hosting a party
prefer it because it contains less alcohol compared to other alcoholic
beverages, wine contains less alcohol and it goes so well with food. Along
with the increasing demand for wine today is the steady increase of its price
depending on its quality and brand. Having a new kind of wine to drink will
give them more preference and it can also help on wine importation to other
countries. Getting a share of the market for wines would help the farmers
and the local industries if the Philippines could make its own wine using their
own home grown fruits.
Therefore, this research aimed to develop a unique kind of wine
that is made from duhat fruit. Moreover, it also intended to determine the
level of acceptability of duhat wine in terms of color, appearance, aroma and
taste.
Background of the Study

For centuries, the Philippines had its own tradition of brewing,
fermenting and drinking wines which are produced in the different parts of
the country. Every region has its unique and exotic line of alcoholic drinks &
beverages and such concoction had been locally developed long before.
The Philippines has a standard tropical maritime climate that includes high
temperatures, high humidity and abundant amounts of rainfall. These
conditions promote abundant growth of flora, making the Philippines one of
the world's biodiversity hotspots. The tropical climate promotes the growth
of mold and mildew and grapevines typically thrive in temperate climates.
Wineries in the Philippines do not include the grape vineyards that are
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typically found in other wine-producing countries. The country is home to a
few larger wineries that produce their products and export them to other
countries. This study aims to produce a wine that will be made from a fruit
that is ample in the country like Duhat and this will be a unique wine for the
Filipino taste. Duhat fruit is an important summer fruit, associated with many
health and medicinal benefits. According to Len Carpio (2015) Duhat fruit is
known to relieve stomach pain, carminative, anti-scorbutic and diuretic.
Duhat juice when made into vinegar is good to reduce enlargement of
spleen, diarrhea, and who has urine retention problems. Duhat’s
ployphenolic compounds are effective against cancer, heart diseases,
diabetes, asthma and arthritis. Various digestive disorders i.e. flatulence,
bowel spasm, stomach disorders, dysentery are cured by duhat. It is also
eaten as tonic to increase sexual activity. This are the reasons why the
researchers chose Duhat fruit as their product. Today, fruit juices as well as
juices from vegetable portions or sap of plants are also made into wines and
differentiated from grape wine by specifying the fruits/raw materials from
which they are manufactured. Wines from tropical fruits have varied
characters, flavors, aromas and colors that are contributed by the kind of
fruit, the method of manufacture. Duhat wine goes through the process of
fermentation, a local produce that is affordable to the “masa”. It is definitely
one of the best tasting local wines because of its uniqueness with the
combination of sweet-sour taste. The interest in making fruit wines is fun and
have not faded, instead there still growing interest from many persons who
have fallen under the spell of this fascinating art. At present, fruit wines
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being produced in our country for commercial purposes are very few .
According to crop statistics (2007) India is the largest producer of fruits in
the world with an annual production of 46 million tons, amounting to 10%
of total world production. Nearly 20–30% of the produce is generally
spoiled at post-harvest stages leading to losses. There is only one well-
known fruit wine factory whose products are marketed under the trademark
of Sevilla wines. Numerous researches by workers from different part of the
world contributed to the progressive changes within the wine industry that
led to the development of new techniques, consistent quality and distinctive
characters of the wines. The researchers have been testing fruit wines that
are locally produced and it seems that there are still lots of improvement that
can be done.
Theoretical Framework
The study is anchored on the Philippine National Standard’s
recommended code of practice for the processing and handling of tropical
fruit wines. This code of practice is concerned with receipt of raw materials
and ingredients, preparation and processing of tropical fruit wines as defined
in this Code, in order to conform to the required standards stated in
PNS/FDA No. 30: 2010 Standards for Tropical Fruit Wines. The product may
be prepared by fermentation of the juice and/or products of different tropical
fruit varieties listed in but not limited in the country (PNS/FDA 2010).
The research problem objectives can also be justified by the
concepts of Priscilla C. Sanchez on her book, entitled Philippine Fermented
Foods: Principles and Technology. Based on the author's extensive
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experience as professor and practitioner in the field of applied microbiology,
the book provides a detailed description of Philippine fermented foods, the
process of improving traditional fermentation methods, and the production
of nutritious, safe, and wholesome foods through fermentation. Standards,
regulations, and laws promulgated for the proper monitoring of fermented
foods to ensure their safety are also discussed. The comprehensive data
presented on ethnic foods are not found elsewhere, making it an
indispensable resource for scientists, food technologists, students,
teachers, as well as the food industry. Foremost of these is her concept to
consider in winemaking. It is the selection of fruits with good aroma and
flavor as well as proper acid-sugar balance. The most critical in acid-sugar
balance is the presence of acid in the fruit since sugar can be added in the
form of granulated or refined sugar. (Sanchez 2008).
Another theory that could support the researchers’ claim is the
Resveratrol Theory published by Research Institute in La Jolla, California.
The theory explained the resveratrol present in red wines. Resveratrol is an
antioxidant known for its ability to decrease incidence of heart disease and
other illness, leading some to call it the "elixir of youth." This theory states
that making wines from fruit really has a good benefit and making it is
recommended.
The fact that duhat fruit has the presence of acid in it, will give
the authors a basis that it can be develop into wine through a process of
fermentation and a proper filtration.
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Conceptual Framework
The researchers provide a conceptual framework that shows the
input which are the ingredients needed, the process on how to make the
product and the output which is the product itself. These concept are related
to the present study and will serve as a backbone in this research.
Input Process Output
 Sugar  Preparation  Duhat
 Water  Ratio of Wine
 Yeast Ingredients
 Duhat  Fermentation
 Filtration
 Pasteurization
 Storage/Aging
 Packaging
Figure 1. Research Paradigm of the Study
Statement of the Problem

The study sought to determine acceptability of Duhat wine.
Specifically, this study aimed to answer the following questions:
1. What are the procedures in making Duhat wine?
2. What is the level of acceptability of duhat wine in terms of:
2.1 aroma;
2.2 color;
2.3 texture;
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2.4 aftertaste;
2.5 acidity?
3. Is there a significant difference in the level of acceptability of
Duhat Wine rated by the alcohol makers and alcohol drinkers?
Hypothesis
There is no significant difference in the level of acceptability of
Duhat Wine rated by the alcohol makers and alcohol drinkers.
Significance of the Study

The study is beneficial to the following:
Community. It can help them utilize duhat into something profitable,
cheap and healthy alternative to red wine. Making homemade wine out of
duhat can provide opportunity to venture business and employment to the
community.
Duhat Growers. The study can help stabilize their income
generating products and at the same time increase the range of productivity.
Entrepreneurs. They can have a glimpse on how to produce wine
using duhat.
Future Researchers. The findings of this study would serve as a
benchmarking pursuing other researches.
Scope and limitation of the Study

In this study, the researchers will gather information from the
selected residents of Santa Cruz, Laguna to determine the acceptability of
duhat wine. The topics included in this study is further limited to the use of
checklist questionnaire as the main instrument to gather the needed data.
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The research study is focused on the development of duhat in
the industry of wine making. Its target is to familiarize the people with the
factors as well as the properties of this fruit as feasible ingredients in making
wine. Furthermore, it aimed to determine the acceptability of duhat wine in
terms of aroma, color, texture, aftertaste and acidity.
Definition of Terms
For further understanding and clarification of this study, several
relevant terms are defined as follows:
Aftertaste- It is the taste intensity of wine that is perceived
immediately after the beverage is removed from the mouth.
Ageing- In this study, it is the process of acquiring the maturing
characteristics of wine made from duhat.
Aroma- It is associated with the degree of alcohol of wine and its
essence in relation to the raw materials from which the wine was made from.
It may also pertain to any foreign odor of wine influenced by the type of
container or barrel used during fermentation.
Cost- It is the amount of money spent to procure the ingredients,
materials and tools needed in the production of homemade wine.
Fermentation- It is the chemical reaction that involves
degradation of carbohydrate material without the presence of oxygen.
Agents of fermentation include bacteria, molds and yeast.
Filtration- The mechanical and physical operation which is used
for the separation of solid part of duhat from liquid by interposing a medium
through which only the liquid can pass.
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Pasteurization- It is the process of heating the wine to a specific
temperature for a predefined length of time and then cooling it after it is
removed from the heat. This process eliminates the growth of
microorganisms that could cause spoilage to wine.
Production- The process of producing homemade wine from
duhat fruit for the industry of wine making.
Yeast- It is a living, single-celled fungi that “eats” sugar and other
carbohydrates and releases alcohol and carbon dioxide. It is reproduced by
budding. In this study, it refers to the material added to duhat to start
fermentation and produce wine.
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Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the theories, principles, facts and studies
that have been conducted to facilitate inquiries and investigations to which
the study is similar and related. It presents various literature and studies that
serve as the researcher’s basis for conducting the experiment. This review
can justify and give support to the current study. This will serve as a
reference and a guide for further explanation of the research to be
conducted.
Related Literature
Wine is an alcoholic beverage made from the juice of grapes.
During fermentation, microscopic single-celled organism called yeast which
digests sugar found in fruit juice, producing alcohol and carbon dioxide gas
in the process takes place. Although grapes are the most commonly used
fruits to make wine, it can also be made from the fermented juice of other
fruits. (Newman 2012)
Wine naturally contains about 85 to 89 percent water, 10 to 14
percent alcohol, less than one (1) percent fruit acids, and hundreds of aroma
and flavor components in very small amounts. Wine character—its taste and
smell—is derived from many factors including the grapes it is made from,
where they were grown, and the production techniques applied by the wine
maker (Microsoft Encarta 2008)
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In Africa and in some parts of Asia and Latin America, 30 % of
the harvested banana fruits are squeezed to produce juice that can be taken
fresh or fermented with sorghum flour to make banana beer and wine. A
highly perishable fruit like banana can be converted into shelf stable
products and convenience foods such as chips and wine through research
and development. (Bruce 2011)
Wine, on a very basic level, is made from fermented fruit. While
people mostly associate wine with grapes, wine can be made from a wide
array of fruits, so long as there’s enough sugar content in the fruit to convert
into alcohol during the fermentation process. Fruits that can be made into
wine range from the familiar blackberries and pineapples to the exotic
durians and mangosteens. (Unson 2010)
While apple and plum wines are produced on a commercial
scale, the craft of making wines from other fruits and berries is more
commonly practiced among home winemakers and artisans making small
batch libations from locally sourced fruit. When dealing with fruits other than
grapes, sugar may need to be added to spur the fermentation process in the
event that the fruit does not contain enough natural sugar to ferment on its
own in the presence of yeast. (Magdango et al. 2015)
Some fruits such as cherries, raspberries, strawberries and
pineapples are also very high in acid, which can translate into a very sour
tasting wine. In these cases, sucrose and/or water can be added to help
counter the fruit’s tart acidity. (Ramirez and Recto 2009)
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The aforementioned literatures have similarities to the study
which emphasize the procedures and techniques on how to produce wine.
It also stresses that wine can be made from a wide variety of fruits. Proper
selection of yeast to be used and sugar is necessary because it will affect
the characteristics of the wine. Thus, it is the aim of the researcher to find
out if duhat fruit can possibly convert into alcoholic drink.
Syzygium cumini family myrtaceae is an evergreen tropical tree
native to tropical countries from Pakistan throughout Southeast Asia, it is
fast growing, reaches up to 30 meters tall and lives up to 100 years. The
tree is also known as Java Plum. It has many other common names in the
various regions. Buddhists and Hindus consider the sacred and worship
using the leaves and fruits. Indian emigrants brought it overseas from India
and it is common in former tropical British colonies. (Hunters 2007)
Duhat has been introduced in Cook Islands, Fiji, French
Polynesia, Guam, China, Malaysia, Caribbean and America. Duhat is used
for many purposes. It is planted for shade and as a windbreak. Fruits are
made to drinks, vinegars and the leaves are used as food for livestock and
silkworms, as they have good nutritional value. (Pier 2011)
Duhat or Java Plum is a plant that has been used in popular
medicine for the treatment of insulin Dependent Diabetes Mellitus (DMID).
Anti-diabetes properties of duhat is also known to be diuretic as it can
cleanse and detoxify your system. (Mazzanti and Cecim 2008)
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Aside from cashew nuts, Rizal province is also a popular
producer of another summer season fruit here in the Philippines. Usually
during summer, duhat are mostly sold in public markets. Some called it
‘Philippine summer grape’ or ‘jambul’, while others call it the local
‘blueberry’. It grows in ample volume in the other parts of Southern Luzon
like in Laguna, Batangas and Lucena City. (Munzon 2016)
The stain that duhat leaves in the teeth and the rest of the mouth
is because of anthocyanin, the strongest of all antioxidants. It reflected that
in 3kg of duhat fruit contains 0.03 g% anthocyanins. (Naglaa 2012)
Duhat is a fruit tree found mostly wild throughout the Philippines.
Duhat seeds are known for the treatment of diabetes, as are the leaves and
the juice from the fruit. Medical properties of duhat fruit are diarrhea: liberal
amout of hte fleshy portion of the fruit, gum gingivitis: use a 1% decoctin of
the bark. (List of medical plants in the Philippines Albino 2012)
The literatures above are related to the researchers’ study that
provides informative background about duhat fruit. The various literature
emphasizes that duhat is essentially good in treating different kind of
illnesses and diseases because of its medicinal properties. Overall, the
information stresses that duhat can be made to drinks like juices or as well
as a wine.
Some of the aromas perceived in wine are from esters created
by the reaction of acids and alcohol in the wine. The precise yeast strain
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used during fermentation and temperature are two of the strongest
indicators of what kind of esters will develop and helps explain partially why
Chardonnay grown in the same vineyard but made by two different
producers could have different aromatics. (The New York Times 2015)
Each fruit variety has a unique physiological make up with
aromatic compounds found in trace amounts within the fruit skin cells. The
concentration of each of these aromatic sensations is dependent on the type
of fruit and is mostly undetectable until the juice is fermented. (Callisto 2010)
Esters can develop during fermentation, with the influence of
yeast, or later during aging by chemical reactions. Fermentation magnifies
and makes the wine aromas more easily perceived by the nose, so think of
wine as a caricature of the fruit. (Henderson 2009)
Aroma compounds play an important role in the quality of wine
because those compounds produce an effect on sensory senses. The
aroma of wines is the result of the contribution of some hundreds of volatile
compounds and it is an important factor to consider in their sensorial quality.
Yeasts contribute to wine aroma by producing volatile metabolites with
different flavor profiles. (Marquez 2011)
The microflora, and especially the yeast, is related with
fermentation, conduces to wine aroma by mechanisms: firstly by utilizing
grape juice constituents and bio transforming them into aroma or flavor-
impacting components; secondly by bringing enzymes that transform
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neutral grape compounds into flavor-active compounds and lastly by the de
novo synthesis of many flavor-active primary and secondary metabolites.
(Marino 2007)
The release of aroma precursors can occur during wine aging,
under mild acidic conditions. Higher alcohols are important as precursors
for ester formation during aging. The final aroma and flavor profile is
furthermore strongly dependent on all aspects of post fermentation
treatments such as filtration and maturation strategies, including aging in
wooden containers. (Caruso and Capiz 2010)
These review summarizes the aroma compounds contributing to
wine flavor and the types of these aroma compounds. It also emphasizes
the importance of aroma in the quality of wine. Nevertheless, aroma plays
an important role on the preference of the wine drinkers.
The color is an element in the classification of wines. Wine color
cues to determine its potential to cellar. For instance, a Syrah that tinges
blue on the rim has lower acidity but can be almost purple in youth. Acidity
is one of the primary traits of wines that age well. (Riesling 2009)
Illustrator Ingrid and Sundberg (2010) has created a Color
Thesaurus – a collection of 12 color charts that list the correct name of all
shades. There are different shades of red wine; red, cherry, rose, jam,
merlot, garnet, crimson, ruby, scarlet, wine, brick, apple, mahogany, blood,
sangria, berry, cutrrant, blush, candy, lipstick.
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Light-bodied red wines tend to have higher acidity and less
tannin. The colors range from a bright magenta to garnet. The level of
extraction during fermentation also influences the depth of color in a red
wine. More extraction makes for deeper colored wines. (Lambrusco 2009)
Color of wine is one of the most easily recognizable
characteristics of wines. Color is also an element in wine tasting since heavy
wines generally have a deeper color. The accessory traditionally used to
judge the wine color was the tastevin, a shallow cup allowing one to see the
color of the liquid in the dim light of a cellar. (Armaro 2015)
Color of the wine mainly depends on the color of the drupe of the
grape variety. Since pigments are localized in the center of the grape drupe,
not in the juice, the color of the wine depends on the method of vinification
and the time the must is in contact with those skins, a process called
maceration. (Celestino, Victor ML 2013)
The color depends on the presence of acids in the wine. It is
altered with wine aging by reactions between different active molecules
present in the wine, these reactions generally giving rise to a browning of
the wine, leading from red to a more tawny color. The use of a wooden barrel
in aging also affects the color of the wine. (Mariposa 2009)
The aforementioned literatures have similarities to the study
which emphasize that the color of the wine indicates age, grape variety,
density of flavor, acidity and more. By comparing the different colors found
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in various wine can help to determine its acidity.
The feel of the wine in the mouth smooth, velvety or perhaps
astringent are common terms used to describe texture. "Creamy" is a term
often used to describe the texture of rich wines that are low in acid. The best
wines will have a great mouthfeel, being either silky or velvety in texture.
(Wine Folly 2009)
When describing a wine's texture are creamy, smooth, opulent,
rich, lean, velvety, supple, viscous, fat, oily, waxy, juicy, silky, voluptuous
and succulent. These are all physical sensations in the mouth that add
dimension to a wine's flavor descriptors. (Mary Gorman-McAdam 2012)
Alcohol also has an important influence on texture, by way of the
glycerol it generates. In general, higher alcohol wines have more glycerol
than lower alcohol wines. Alcohol adds viscosity to a wine. (Aszú 2010)
Depending on the specific type that can add various levels of
richness to a wine's texture. Other texture influencing polysaccharides
include the compounds responsible for the mid-palate creaminess in white
Burgundy and other higher end Chardonnay wines, as well as those that
contribute to the rich mouthfeel of Champagne and other traditional method
sparkling wines. (Salopare and Thomas 2011)
Tannin in wine is a textural sensation. Something we feel rather
than taste. Tannin gives a wine form and grip. It is a structural element that
helps frame a wine. All grapes contain tannin. Tannin resides in the skin,
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seeds and stems. White wines, in general, have no to low tannin, because
for the most part, they are fermented off the skins. In contrast, red wines are
fermented on the skins, during which time, both color and tannin are
extracted. (Olga and Ponce 2013)
The ultimate mouthfeel of the tannin in a wine is a result of a
combination of things. Firstly, the grape variety, but also ripeness, terroir
and winemaking. Italian wines and grape varieties are known for their grapy
tannins regardless of variety. In contrast the tannins in most Australian
wines are very supple, smooth and very ripe. (Malcey 2015)
These literatures have similarities to the study which emphasize
that the texture of the wine is a physical sensation in our mouth. While
texture applies to all wines, it is often more obvious in red wines, because
of the presence of tannin, which have very definite tactile characteristics that
can range from ultra-smooth to somewhat chewy or even astringent.
The taste that lingers in the mouth after wine is tasted, spit or
swallowed. The aftertaste or “finish” is the most important factor in judging
a wine’s character and quality. Great wines have rich, long, complex
aftertaste. Unpleasantly harsh in taste usually due to high level of tannin or
acid. (M. Shaw 2011)
Taste buds detect sweet, sour, salty and bitter. Sweet (Residual
sugar) and sour (acidity) are obviously important components of wine. Many
dry wines can leave a hint of sweetness to carry a larger impression of body.
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If the wine has residual sugar, taster may enjoy a hint of sweetness in the
wine. (A. Williams 2008)
Human perception of sweet starts at the tip of its tongue. Often,
the very first impression of a wine is its level of sweetness. To taste sweet,
focus attention on the bud of the tip of the tongue. To taste it in wine, tingling
sensation on the tip of the tongue, slight oily sensation in the middle of the
tongue that lingers. (R. Hills 2010)
Tasting acidity is often confused with the taste of higher alcohol.
It is common for wines grown in cooler vintages to have higher acidity.
Wines with higher acidity feel lighter weight because they come across as
“spritzy”. If the taster prefers a wine that is more rich and round, enjoy
slightly less acidity. (M. Suarez 2013)
Red wine is an acquired taste much like learning to drink coffee.
There are so many reasons to acquire a taste for red wine: it is heart-
healthy, it stands up to full-flavored and full-bodied foods and it’s makes up
dining more interesting. White wines earlier in the evening with the
anticipation of the red wine to come. The best these good reason is that red
wine stands up full-flavored food. (P. Ramirez)
Don’t taste wine after a breath mint, mouthwash or after brushing
your teeth. Wine tasting can be difficult task which can leave a bad taste in
your mouth. (K. Bernardin)
The various literature stresses that the taste of wines can be
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varied depending on its type and acid content. The information gathered is
relevant and related to the study. These can be a basis for the researchers
to further know the importance of the aftertaste in winemaking.
Acidity is at its best in a wine when it is in balance. Too high
relative to the wine's other components and a wine can be too tart or sour.
In contrast a wine that has too little acidity can be flat or flabby. It loses its
refreshing taste sensation and the flavors in the wine taste dull and lifeless.
Instead of enticing a second sip, the wine tastes heavy and unappealing.
(Wine Words Brandy 2015)
Tasters use a variety of words to describe the sensation of acidity
in a wine. Typical descriptors such as 'crisp', 'brisk', 'fresh', 'bright', 'racy' or
even 'soft' or 'flabby' refer to the taster's sensation when tasting the wine.
(Sandovnika 2007)
A fascinating, or perhaps disturbing, aspect to consider when
reading the alcohol and acidity content number on a wine bottle is that it
may not be true. Legally wine producers have a leeway of 1.5% either way.
Hence a bottle of wine labelled 12.5% could in fact be up to 14% or as low
as 11%. A number of canny, investigative wine journalists have actually had
wines tested by specialist laboratories and found quite a few differences.
(Holmberg 2008)
Acidity gives wine its tart and sour taste. Fundamentally
speaking, all wines lie on the acidic side of the pH spectrum and most range
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from 2.5 to about 4.5 pH (7 is neutral). The most prevalent acids found in
wine are tartaric acid, malic acid, and citric acid. (Daranac 2008)
Acids are present in wine in many forms, but the largest
percentage of acidity (at least in wine made from grapes) comes from three
primary types of acid: martaric acid, malic acid and citric acid. (Garzon 2008)
If all the individual acids in a wine are expressed as tartaric acid
equivalents and summed, the value for the total acid concentration will be
greater than the value for the titratable acidity concentration. This is because
the total acidity is the sum of all the organic acid anions in solution, while
the titratable acidity measures the total available hydrogen ions in solution.
The titratable acidity will always be less than would be expected from the
organic acid concentration. (Genova 2012)
The related literatures above have similarities to the study which
emphasize that the acidity of the wine adds brightness and liveliness. It
makes the flavors of a wine pop and stand out. It makes a wine refreshing.
It can makes the drinkers to take another sip. To have a best quality of wine,
it must have a balance acid content.
Related Studies
Wine can be made from many fruits and plants that contain
natural sugar. Honey rose petals have been used to make wine. But most
wine is made from grapes and when the word wine is used alone without a
description name such peach wine or blackberry wine, it always means
grape wine (Agnes 2011)
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In California, Apple juice is allowed to ferment naturally, nothing
is done to alter or preserve it and it contains not more than eight (8) percent
of alcohol by volume. The method of filtration, pasteurization, use of pectic
enzymes or other customary cellar operations were considered in wine
making (Amerine, 2009)
In England and in several European countries, apple wine is
produced in important quantities. In Great Britain, the term “cider” means
apple wine, hard cider or fermented apple juice. Ciders made in France are
produced as follows: the apples are stored in bins for a few days to develop
aroma. They are then washed, sorted to remove rotten fruits, then crushed
and pressed in a rack and cloth press. (Amerine, 2009).
At present, fruit wines being produced in the Philippines for
commercial purposes are very few. There is only one well-known fruit wine
factory whose products are marketed under the trademark of Sevilla Wines.
Most of the table wines available are imported. (Sanchez 2014)
The appeal of wine as a drink, however, cannot be understated.
In the years ahead, it is expected that the use of wine will become popular
in the typical Filipino homes. The market is still wide open for fruit wines.
The potential profits from fruit wine processing are also enormous. (Lorenzo
2012)
Any fruit containing sufficient sugar to taste may be used for
making wine. If sugar is lacking in the fruit, cane sugar may be added. The
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flavor which the wine acquires depends largely on the kind of fruit used.
(Santos 2008)
The various information collected from the studies was used as
references in constructing different parts and content of the overall study. It
emphasizes that wine can be made from different kind of fruits which
supports the researchers’ objective on conducting the study.
Java Plum tree is about 8 to 14 meters high with white branchlets
and reddish young shoots. Leaves are broad-tipped, opposite, shiny and
leathery, elliptic, 6 to 15 cm long. Flowers, small, pinkish, in clusters, petal
arranged to form a cup. Fruit is oval, 1 to 2 cm long, dark purple to black,
fleshy and one-seeded, with a sweet-astringent taste. (Houston 2009)
Duhat variously called in English as Java Plum, Indian blackberry
or plain black plum, is found throughout Southeast Asia country, with
probable pre-historic introduction form Malaya. Old hands describe the
plum, particularly its fruit and bark as astringent, carminative, stomachic,
anti-diabetic and anti-diarrheal. (Leeners 2013)
Aside from having a sweet fruit, Duhat tree’s bark can cure
asthma, gingivitis, indigestion and sore throat and even ulcer. The bark is
astringent and in decoction is used as a mouthwash and as a gargle for
ulcerations of the mouth. (Schossler 2007)
Filipinos describe Duhat as among the most popular fruits in the
country in the league. It is a good source of calcium and a fair source of iron.
23
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Duhat is seasonal; its season is from the month of May until the month of
July. (Fuentes 2015)
Duhat is an important summer fruit, associated with many health
and medicinal benefits. It is known to relieve stomach pain, carminative,
anti-scorbutic and diuretic. Duhat vinegar is good to reduce enlargement of
spleen, diarrhea, and who has urine retention problems. Its ployphenolic
compounds are effective against cancer, heart diseases, diabetes, asthma
and arthritis. (Lauzon and Cristobal 2009)
Various digestive disorders i.e. flatulence, bowel spasm,
stomach disorders, dysentery are cured by Duhat. It is also eaten as tonic
to increase sexual activity. Duhat is known by different names such as
jambul, jambas, jamun, jambolan, rajaman, kala jamun, neredu, naval,
nerale, jamali, java plum, black plum and black berry. (Diaz 2011)
The aforementioned studies have similarities to the researchers’
study which provide information about the qualities duhat fruit possess. It
also stresses the importance and medicinal attributes of duhat. Thus, it
supports the claim of the researchers.
In general, a wine's "aroma," or "nose," is the smell of the wine in
the glass. Primary aromas are those distinct smells that are derived from
the fruit itself. These aromas may present themselves as fruity or floral in
nature. It's these aromas that allow us to differentiate between different
24
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wines in their youth. Violets, rose, green apple, lemon-lime citrus, black and
red berries would all fall under the primary aroma category. (Friedrich 2007)
The fermentation process creates a wine's secondary aromas
and may be subtly or significantly influenced by the winemaker's choices.
The most common influence in secondary aromas is oak. From imparting
nutty, buttery, vanilla and cedar or other wood-like themes to a final wine,
oak's lofty influence is the dominant factor in a wine's secondary aromatic
profile. (Chanson 2009)
If a wine has undergone some sort of aging process, then tertiary
aromas may start to set in. The longer and more extensive the aging, the
more a wine's aromatics will be influenced by these tertiary aromas. These
often include oxidative character traits like coffee, caramel, toffee, and
cocoa or reductive notes that lean more towards earthy nuances like the
damp scents of a wet forest floor, mushrooms or veggie-like components.
(Kunkee and Vison 2013)
When it comes to wine, both tasting and smelling, the nose is
mission critical. The human nose is capable of differentiating between
thousands of unique scents. It is the olfactory ability that allow discerning
the sheer variety of flavors that are offered up in a single sip. (Paraggio
2009)
To get the best whiff of the wine's aroma, spend a good 10
seconds swirling the glass with some vigor. This allows the alcohol to
25
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volatilize and will lift the wine's innate scents towards the nose. The aroma
can be floral, citrus, fruity, vegetal, and earthy or any number of familiar
scents depending on the variety of fruit used, the winemaking process
implemented and the wine's storage conditions. (F.B. Tyson 2011)
If however, a winemaker is running Chardonnay through a
secondary fermentation known as malolactic fermentation the resulting in a
wine will carry rich, butter-based smells. These buttery scents specifically
come under the nose category of "bouquet" not "aroma" because they would
not be present in a Chardonnay that has not undergone malolactic
fermentation, an intervention used by the vintner and not innate in the
grape's varietal character. (Cameron 2014)
The studies summarizes the different aroma present in the wine.
Furthermore, the information explained that aroma of wine have varying
smell depending on the time of fermentation and aging. Wine aroma can be
classified into three. Aroma plays an important role in winemaking, so these
information collected are relevant to the researchers.
Sensory biases are imprinted at a young age when associating
colors with foods. The color of foods and drinks has such as strong impact
on people's perception that it can affect how much people like different foods
and drinks. For example color red is most commonly associated with
sweetness and spice. In another study, a Riesling wine was reported to taste
the sweetest when served under red lighting. (Journal of Sensory studies
24.6 2009)
26
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Tilt the glass slightly and look at the wine against a white
background. White wines can vary from almost transparent white to golden
yellow to amber yellow (for sweeter whites). Red wines can vary from pink
to ruby red to garnet to deep purple. Some older vintages may exhibit a
brown or brick-red tint at the edge. Studies indicate strong correlation
between the density of a wine's color and total tannins in the wine. (R.
Marcis 2015)
In contrast to white wines, which deepen in color with age, red
wines lose color and become paler with age. Young red wines start out as
varying shades of ruby or crimson. Because red wines are fermented on the
skins, and the color comes from the skins, there is a very wide range of
colors. (Seandle 2012)
The color of wine is one of the most easily recognizable
characteristics of wines. Color is also an element in wine tasting since heavy
wines generally have a deeper color. The accessory traditionally used to
judge the wine color was the tastevin, a shallow cup allowing one to see the
color of the liquid in dim light. The color is an element in the classification of
wines. (W. Mendoza 2010)
The depth of color in a red wine is influenced by the thickness of
the skin, the length of hang time on the vine, as well as the length of time
the fruit and juice are left soaking before fermentation and after
fermentation. Under traditional wine making practices, thin skinned fruits will
show a pale hue, while thicker skinned fruits will exhibit a deeper color. (A.
27
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Balik 2011)
A wine's color can also help to someone interested in collecting
wine. Wine color can use cues to determine its potential. Expert wine tasters
take serious note of the color wine whether or not aiming for a life in the
restaurant industry, it can still use wine colors to better define favorites. The
clues lie in a wine's color. (Polly 2014)
The aforementioned studies have similarities to the researchers’
study which emphasize that the color of wine can be classified as white wine
and red wine. The studies indicate strong correlation between the density of
a wine's color and total tannins in the wine. The depth of color in wine is
influenced by many factors that the researchers should keep in mind.
Texture is important in wine. Texture adds another dimension to
a wine's aroma and flavor characteristics. Texture is a part of the wine's
overall personality. Like other wine attributes, balance and how it interplays
is the key. When eating different foods, there's an obvious difference in
texture or firmness. The same holds true for wines, which are classified as
either light-bodied, medium-bodied, or full-bodied. (Kevin Zraly 2009)
Mouth-feel is generated by activation of free nerve endings of the
trigeminal nerve to determine the food texture. Their distribution throughout
the oral cavity generates diffuse, poorly localized sensation. In wine, mouth-
feel includes the perceptions of astringency, temperature, prickling, body,
and burning. (Brossaud 2010)
28
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To distinguish between the various mouth-feel sensations,
tasters often concentrate sequentially on the expression, intensity and
duration of each attribute. Their temporal response curve is a useful feature
in identifying taste sensations. The perceived localization of the sensations
in the mouth and on the tongue further aids in affirming taste
characterization. (Kuznick and Turner 2012)
The idea of texture in a liquid is so difficult, in fact, that wine
experts cannot even agree on what to call it. Instead experts settle for the
term “mouthfeel. It's a crackling vivacity that insinuates itself in mouth,
almost demanding to take a sip simply because it feels good. (Gomer 2011)
Achieving exceptional textural properties of wine can be
inherently difficult. Stems from fruit composition and wine production
techniques once off the vine. (Lohen 2012)
A wine's feel or consistency in the mouth. A tasting term
describing how the wine being tasted feels. Typicity is a tasting term that
describes how well a wine expresses the characteristics inherent to the
variety of fruit represented. Texture can be the most difficult for a new wine
enthusiast to understand. Common terms are silky, velvety, rounded, and
smooth. (N. Bernardo 2008)
The studies above about the textures of wine are related to the
researchers’ study and provides informative background and insight to wine
textures. Texture is the sensation that can be felt in the mouth. In wine,
29
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mouth-feel includes the perceptions of astringency, temperature, prickling,
body, and burning.
Bitter describe one of the four basic tastes. Some fruits often
have a noticeable bitter edge to their flavors. Another source of bitterness is
tannin or stems. If the bitter quality dominates the wine’s flavor or aftertaste,
it is considered a fault. (L. Holms 2011)
In one of the most prominent studies of how expectations can
influence taste, a researcher at the National Institute for agronomic
research found that the simple act of adding an odorless red dye of a glass
of white wine could fool a panel tasters. (G. Morrot 2009)
Sweetness is usually the most rapidly detected taste attribute.
Sensitivity to sweetness occurs optimally at the tip of the tongue. It also
tends to be the first taste sensation to show adaptation. The intensity of its
perception is reduced in relation to a wine’s acidic content. (F. Vaugh 2010)
Keep in mind that a wine’s taste can heavily influenced by
maceration, fermentation and ageing protocols used by winemakers. For
example, stirring the dead yeast calls back up into the wine during
maceration, having the wine undergo a secondary fermentation or simply
the length of time the wine is kept in contact with the lees can all significantly
alter the wine’s taste profile. (M. Enriquez 2008)
A wine’s taste can influenced by the choice of fermentation
and/or ageing container whether it can be steel tank, wooden casks/
30
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barriques. Use of wooden barrels can impart different taste to wine as well
as alter color and tannin. These enhanced tastes may either complement or
dominate the finished wine. (H. Manawag 2013)
Wine tastes sour and fruity. Light wines can be close to grape
juice. Red wines often are astringent (the cottony feeling on your tongue,
e.g. from strong tea). The smell can be of a wide range, and actually makes
much of the experience of wine. For red wine, it often contains red fruit, such
as plum or cherries. For white wines, it often contains citric fruit, such as
lemon or pineapple. The alcohol taste itself is much stronger than with beer,
but often well-concealed. (A. Gonzales 2012)
The review summarizes the different tastes of wine. Wines can
be sour, bitter, sweet and more. The aftertaste plays a crucial part in
accepting the homemade wine. Most of the time, the drinkers will evaluate
the wine by its aftertaste. The studies above are relevant to the researchers
as it serves as the basis on the experiment to be conducted.
The acidity of a wine is one of its most appealing characteristics,
enhancing its refreshing, crisp qualities as well as enabling wines to be
paired with foods so successfully. Acidity complements foods in a palate-
cleansing, refreshing manner. The acidity is usually tasted as soon as it
comes into contact with the sides of your tongue, similar to biting into a cold
Granny Smith apple. (S. Garlac 2015)
White wines exhibit more acidity than red wines. Acidity gives
31
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wine its crispness on the palate. A dry wine needs good levels of acid to
provide liveliness and balance; sweet wine needs acidity so it does not seem
cloying. Too much acidity will make the wine seem harsh or bitter; too little
and the wine will seem flabby and dull. During the first 15 to 30 seconds
after a wine is swallowed, the acidity should gradually begin to fade. Lighter-
style red wines may have high acidity, while heavier-bodied red wines tend
to have low acidity. (L. Myer 2011)
Acids are one of 4 fundamental traits in wine (the others are
tannin, alcohol and sweetness). Acidity gives wine its tart and sour taste.
Fundamentally speaking, all wines lie on the acidic side of the pH spectrum
and most range from 2.5 to about 4.5 pH (7 is neutral). There are several
different types of acids found in wine which will affect how acidic a wine
tastes. The most prevalent acids found in wine are tartaric acid, malic acid,
and citric acid. (R. Sherer 2008)
The studies have similarities to the researchers’ current study
that provides information regarding on the acidity of wine. The different
types of acids found in wine will affect how acidic a wine tastes. Acidity must
be balance to have a better wine quality. This information serves as a
reference and a guide for further explanation of the research to be
conducted.
32
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Chapter 3
RESEARCH METHODOLOGY
This chapter describes the methodology used in the research.
The chapter tackles the description of the research design, the instruments
used and how the data was gathered and analyzed.
Research Design
The present study used an experimental method of research to
develop a wine made from duhat fruit. This study also used a descriptive
method of research through questionnaires that will be given to the
respondents to know the level of acceptability of duhat wine in terms of
aroma, taste, texture, color and acidity.
Most quantitative research falls into two areas: studies that
describe events and studies aimed at discovering inferences or causal
relationships. Descriptive studies are aimed at finding out "what is," so
observational and survey methods are frequently used to collect descriptive
data (Borg & Gall, 2010).
Respondents of the Study

The respondents of this study are thirty (30) individuals. The
respondents are divided into two, the alcohol drinkers and the alcohol
makers. The samples are subject to sensory evaluation and the results were
used as sources of data for the product test of acceptability.
33
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Sampling Technique
The researchers will use purposive sampling technique on
selecting the desired number of samples that will be recruited for the
sensory evaluation and consumer product testing.
According to Straker (2011), purposive sampling starts with a
purpose in mind and the sample is thus selected to include people of interest
and exclude those who do not suit the purpose. This method is popular with
newspapers and magazines which want to make a particular point. This is
also for marketing researchers who are seeking support for their product.
Research Instruments
To gather data, the researchers use the questionnaire as a form
of survey in Sta. Cruz, Laguna. The questionnaires contain the necessary
questions related to the study’s statement of the problem to determine the
level of acceptability of duhat wine in terms aroma, taste, texture, color and
acidity.
The responses arranged after the 5 point Likert’s Scale with 5 as
the highest down to 1 as the lowest with corresponding legend:
Point of Scale Range of Weighted Mean Adjectival Rating
5 4.01 – 5.00 Very Acceptable
4 3.01 – 4.00 Acceptable
3 2.01 – 3.00 Moderately Acceptable
2 1.01 – 2.00 Fairly Acceptable
1 0.01 – 1.00 Not Acceptable
Table 1. The five-point Likert’s Scale
34
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Research Procedure
This section shows the procedure the researchers undergo to
develop the experimental study. It consist of the material, tools and
equipment used, the construction procedure, trials and revision,
construction time frame and the cost of production.
Materials, Tools and Equipment

Table 2 presents the materials, tools and equipment used in
making Duhat Wine.
Materials Tools
Duhat Knife
Purified Water Plastic Container
Sugar Plastic Funnels
Yeast Cloth
Wine Bottle
Measuring cup/spoon
Table 2. Materials, Tools and Equipment used in making Duhat wine
Duhat fruit is the main material for the production of wine and was
freshly harvested from the tree. Other materials used were purchased from
the local market. Purified water, yeast and granulated brown sugar was
used for the wine fermentation process. Other utensils and equipment used
in preparation of wine are knife, mixing bowls, stainless casserole and wine
bottle. In addition, cloth were used for the filtration of wine juice, stainless
35
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casserole for the pasteurization of bottles and mixtures, plastic funnel for
the pouring of wine in the bottle.
Construction Procedure
The researchers followed the experimental procedure outlined
below:
1. Preparation – Prepare all the tools and materials. Wash the duhat
separately and transferred them to the fermentation bottle.
2. Ratio of Ingredients – Measure properly all the needed raw materials
using weighing scale, measuring cups and spoon; Weigh 1000
grams of duhat, 500 grams for the granulated brown sugar and 20
grams of yeast.
3. Cook – In a clean stainless casserole, pour 1000 milliliter of purified
water, mix the brown sugar and cook for 5 minutes then set aside.
Figure 2. Pouring Sugar in the Purified Water
36
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4. Fermentation – Add the water with sugar in the fermentation bottle.
Yeast is added, then mixtures were stored in a container for two (3)
months.
Figure 3. Fermenting Duhat in the Bottle
5. Filtration – After fermenting, the wines will be filtered into a wine
bottle then put the duhat in a clean cloth and squeeze the remaining
liquid from it.
6. Pasteurization – Pasteurized the wine at 60 degrees Celsius for 20
minutes to remove all the undesired matters.
Figure 4. Pasteurizing the Wine in the Caserole
37
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7. Storage/Aging – Finally, let the wine sit for one week to allow the
settling of remaining sediments.
8. Packaging – A proper packaging makes the wine more presentable.
Figure 5. Wine Packaging
In the development of homemade wine, all the needed
ingredients, materials and equipment were prepared by the researcher. The
above process were done to develop a quality wine made from duhat.
Trials and Revision

In the whole process of developing duhat into wine, the
researchers made no revision and only one trial had been done.
38
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Trials Preparation Result Revision
1 The researchers There is no problem N/A
followed the occurred during the
standard guidelines whole process of
and procedure, winemaking (preparation,
manner of ratio of ingredients,
processing and fermentation, filtration
handling of raw and pasteurization). The
materials, and researchers successfully
proper ratio of developed a homemade
ingredients. duhat wine.
Table 3. Result of the first Trial
Before the experimental execution, the researchers made wide
readings on the standard process in the production of wine. The utensils
and equipment used were all sanitized. Fermentation containers were also
sterilized to ensure quality of the product. A portion of water, yeast and
sugar was added. The researchers take note of the proper procedures to
attain the final product successfully.
Construction Time Frame
The table below shows the time taken during the process of
producing homemade duhat wine.
39
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Activities 10 minutes 20 minutes 30 minutes 1 week 3 months
Preparing
Mixing
Fermentation
Filtration
Pasteurization
Storage
Table 4. Time Table in the Production of Wine
The researchers took 3 months and 1 week to from the
preparation, fermentation, filtration, pasteurization, storage or packaging to
develop a homemade duhat wine.
Cost of Production
The table below shows the prices of the materials and the
transportation cost in the production of duhat wine.

Amount
Materials P68
Transportation P60
Total P118
Table 5. Price of Materials and Cost of Transportation
The researchers spent only P58.00 on the materials used in the
production. The yeast is worth P48.00 and the brown sugar is worth
P20.00. The researchers spent P60.00 for the transportation on buying the
needed materials.
40
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Statistical Treatment of Data
The Likert scale is use to interpret items in the questionnaire.
These responses were based on the respondents' assessment on the
acceptability of duhat wine in terms of color, aroma, texture, aftertaste and
acidity. The survey result was analysed with the use of statistical approach
by T-Test.
1. Weighted mean was used to measure the general response of
the survey samples, whether they agree to a given statement or
not.
2. The Standard Deviation is a measure of the spread of scores
within a set of data.
3. T- Test compares two averages (means) and tells if they are
different from each other. The t test also tells how significant the
differences are.
41
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Chapter 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter includes the presentation, analysis and
interpretation of data gathered from the questionnaires obtained from the
respondents of the study. This includes the different tables showing the
Development and Acceptability of Duhat Wine in terms of aroma, taste,
texture, color and acidity.
Methods of Production
Preparation Ratio of Ingredients Cook
Pasteurization Filtration Fermentation
Storage/Ageing
Bottling/Packaging
Figure 6. The Process Flow in the Production of Duhat Wine
The flow chart shows the methods of preparation in order to
produce Duhat Wine. It includes the preparation of all materials needed,
42
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ratio of ingredients, cooking, fermentation, filtration, pasteurization,
storage/ageing, and bottling/packaging of the product.
Level of Acceptability of Duhat as Wine in Terms of Aroma

The table presents the computed weighted mean, rank and
adjectival rating of the acceptability of Duhat Wine as perceived by the
respondents, alcohol drinkers and alcohol makers with respect to the aroma.
Table 6. Level of Acceptability of Duhat as Wine Terms of Aroma`

Alcohol Drinkers Alcohol Makers
Statement
̅
𝒙 SD AR ̅
𝒙 SD AR
1. The wine has a fresh and fruity

4.53 0.72 VA 3.8 1.36 VA
aroma.
2. The aroma of the wine suits its
4.4 0.61 VA 4.00 0.86 VA
flavor.
3. The wine has a strong aroma
4.6 0.8 VA 4.93 0.53 VA
that lingers in the nose.
4. The wine has no unpleasant
4.87 0.50 VA 4.33 0.46 VA
smell.
5. I like the overall aroma of the
4.73 0.68 VA 4.13 0.53 VA
wine.
Overall Computed 4.63 0.66 VA 4.24 0.75 VA
Legend: (5) 4.01-5.00 Very Acceptable (3) 2.01-3.00 Moderately Acceptable

(4) 3.01-4.00 Acceptable (2) 1.01-2.00 Fairly Acceptable
(1) 0.01-1.00 Not Acceptable
The table 6 shows that the total weighted mean of alcohol
drinkers is 4.63 with an adjectival rating of “Very Acceptable” and the total
weighted mean of alcohol makers 4.22 with an adjectival rating of “Very
Acceptable.
Stamp (2012) stated that people often give their perception in
food by its aroma. The smell of the food will make a person taste it or dislike
it. Especially in wine, the aroma is the most important characteristics of wine
to test its quality.
43
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Level of Acceptability of Duhat as Wine in Terms of Color
respondents, alcohol drinkers and alcohol makers with respect to the color.
Table 7. Level of Acceptability of Duhat as Wine Terms of Color

Statement
̅
𝒙 SD AR ̅
𝒙 SD AR
1. The color of Duhat wine

3.93 0.85 VA 4.07 1.17 VA
looks good in the eye.
2. The brownish color
4.47 0.62 VA 4.07 0.97 VA
intensified the wine.
3. The color of the wine suits its
4.4 0.8 VA 3.87 0.88 VA
taste.
4. The color of the wine shows
4.27 0.78 VA 4.00 0.79 VA
its fruity flavor.
5. I like the overall color of the
4.33 0.79 VA 4.07 0.78 VA
wine.

Acceptable.
According to Ashton (2010), the color of the wine represents its
flavor and taste. For some people, they often test the quality of wine by its
color. The appearance will tell if the wine will taste good or if it is appealing.
Level of Acceptability of Duhat as Wine in Terms of Texture

44
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respondents, alcohol drinkers and alcohol makers with respect to the
texture.
Table 8. Level of Acceptability of Duhat as Wine Terms of Texture

Statement
̅
𝒙 SD AR ̅
𝒙 SD AR
1. The mouthfeel of the wine is
fruity. 4.67 0.47 VA 4.60 1.11 VA
2. The wine is velvety and feels

good in the mouth. 4.4 0.49 VA 4.13 0.87 VA
3. The wine has a silky feeling

in the tongue. 4.87 0.50 VA 4.87 0.56 VA
4. There are no remaining

sediments in the wine. 4.67 0.47 VA 4.73 0.58 VA
5. I like the overall texture of

the wine. 4.4 0.8 VA 4.67 0.46 VA

Acceptable.
According to Howard (2014), consumer has an expectation of
what the wine will be based on the label. Wine texture comes into play
immediately, differentiating quality. Great texture is a crucial though
undervalued characteristic of the best wine.
45
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Level of Acceptability of Duhat as Wine in Terms of Taste
respondents, alcohol drinkers and alcohol makers with respect to the taste.
Table 9. Level of Acceptability of Duhat as Wine in Terms of Taste

Statement
̅
𝒙 SD AR ̅
𝒙 SD AR
1. I like the sweetness of the

4.6 0.71 VA 4.53 1.10 VA
wine.
2. I can taste the duhat flavor in
4.93 0.25 VA 4.93 0.75 VA
the wine.
3. I like the sourness of the
4.47 0.81 VA 4.20 0.86 VA
wine.
4. The sweetness and
4.4 0.61 VA 4.40 0.93 VA
sourness of wine is balance.
5. I like the overall taste of the
4.8 0.4 VA 4.53 0.86 VA
wine.

Acceptable.
According to Leitmer (2010), sweet and sour are obviously
important component of wine. Saltiness is rarely encountered and bitterness
should be more a feeling of astringency than actual bitter flavors.
46
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Level of Acceptability of Duhat as Wine in Terms of Acidity
respondents, alcohol drinkers and alcohol makers with respect to the acidity.
Table 10. Level of Acceptability of Duhat as Wine in Terms of Acidity

Statement
̅
𝒙 SD AR ̅
𝒙 SD AR
1. The acidity of the wine
gives its brisk and flabby 4.67 0.47 VA 4.80 1.00 VA
sensation.
has a balance sourness 4.60 0.61 VA 4.67 0.79 VA
and bitterness.
3. The acid content of wine
gives liveliness and 4.33 0.87 VA 4.33 0.90 VA
refreshing to the mouth.
4.13 0.72 VA 4.13 0.86 VA
suits its fruity flavor.
5. I like the overall acidity of
4.07 0.57 VA 4.13 0.73 VA
the wine.

Acceptable.
Pierce (2015) stated that for some people, acidity is the most
sought after quality in a good glass of wine. It enhances the fresh, crispness
that people love about wine. Because of this, many wine makers seek to
create more acid and many consumers seek varietals that provide it.
47
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Significant Difference in the Level of Acceptability of Duhat Wine as
Rated by the Respondents
The table 11 presents the computed weighted mean, degree of
freedom, computed T-value, critical T-value, level of significance and
interpretation of the acceptability of Duhat as a Wine as perceived by the
alcohol drinkers and alcohol makers with respect to its aroma, color, texture,
taste and acidity.
Table 11. Significant Difference in the Level of Acceptability of Duhat

Wine as rated by the respondents
Degree Critical
Computed Level of
Categories Mean of T- Interpretation
T-value Significance
Freedom value
Aroma 4.59 8 0.464 2.306 0.5 Not Significant
Color 4.43 8 0.102 2.306 0.5 Not Significant
Texture 4.15 8 0.029 2.306 0.5 Not Significant
Taste 4.6 8 1 2.306 0.5 Not Significant
Acidity 4.39 8 0.777 2.306 0.5 Not Significant
Overall 4.43 8 0.474 2.306 0.5 Not Significant
The table 11 shows the significant difference on the acceptability
of ''Duhat as Wine'' in terms of aroma, color, texture, taste and acidity. It
further indicates that the computed T-value of 0.464 for taste, 0.102 for
color, 0.029 for texture, 1 for taste and 0.777 for acidity with degree of
freedom (df) of 8 and Critical T-value of 2.306, that there is no significant
difference between the respondents on the acceptability of 'Duhat as Wine''
in terms of aroma, color, texture, taste and acidity.
48
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Chapter 5
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary, conclusions and
recommendations derived from the findings, analysis of the data gathered
from sensory evaluation for product test of acceptability of wine made from
duhat.
Summary
The research conducted aimed to develop duhat into wine.
Moreover, the study sought to determine the level of acceptability of duhat
wine in terms of aroma, taste, color, texture and acidity. The respondents of
this study were thirty (30) individuals, divided in to two groups; the alcohol
drinkers and the alcohol makers. The samples are subjected to sensory
evaluation and the results were used as sources of data for the product test
of acceptability. The study was conducted from June 2017 to February
2018.
The study used an experimental method of research to develop a
wine made from duhat fruit. The descriptive method of research was also
used in order to gather the data together with the source of information for
a precise in interpretation of findings. The research instrument used was the
questionnaire which was given to the selected sample of respondents in
order to know the level of acceptability of duhat wine in terms of aroma,
taste, texture, color and acidity. The researchers used purposive sampling
49
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technique on selecting the desired number of samples recruited for the
sensory evaluation and consumer product testing.
Based on the data gathered the study brought the following findings:
1. Level of Acceptability of Duhat Wine in terms of Aroma
The average weighted mean scores of 4.63 and 4.22 indicated that
the level of acceptability of duhat wine as to aroma were interpreted
as “Very Acceptable”.
2. Level of Acceptability of Duhat Wine in terms of Color
The average weighted mean scores of 4.28 and 4.01 indicated
that the level of acceptability of duhat wine as to color were
interpreted as “Very Acceptable”.
3. Level of Acceptability of Duhat Wine in terms of Texture
that the level of acceptability of duhat wine as to texture were
4. Level of Acceptability of Duhat Wine in terms of Taste
that the level of acceptability of duhat wine as to taste were
5. Level of Acceptability of Duhat Wine in terms of Acidity
that the level of acceptability of duhat wine as to acidity were
50
_______________________________________
6. Significant Difference in the Level of Acceptability of Duhat
Wine between alcohol drinkers and alcohol makers
The computed T-value of 0.464 for taste, 0.102 for color, 0.029
for texture, 1 for taste and 0.777 for acidity is less than the critical
value of 2.306 at 0.5 level of significance with 8 degrees of freedom
(df) indicated that there is no significant difference between the
respondents on the acceptability of Duhat Wine in terms of aroma,
color, texture, taste and acidity.
Conclusions
Based on the findings, the following conclusions were drawn:
1. Level of Acceptability of Duhat Wine in terms of Aroma was
2. Level of Acceptability of Duhat Wine in terms of Color was interpreted
3. Level of Acceptability of Duhat Wine in terms of Texture was
4. Level of Acceptability of Duhat Wine in terms of Taste was interpreted
5. Level of Acceptability of Duhat Wine in terms of Acidity was
6. There is no significant difference in the level of acceptability of Duhat
Wine in terms of aroma, color, texture, taste and acidity.
Recommendations
On the basis of the findings and conclusions, the following
recommendations are proposed:
51
_______________________________________
1. Duhat can be used as the main material/ingredient in the
production of wine. Since it is already available in the locale, an opportunity
to venture into this business is recommended.
2. Proper selection of yeast and the manner of applying it in the
mixture must be considered when preparing homemade wine. The
Bruggeman brand of yeast is recommended for use in the production of
homemade wine.
3. Production of Duhat wine should be done during peak season or
rainy season when supply is abundant, since Duhat is a seasonal fruit
producing only from June to August.
4. It is recommended that the farmers of Laguna continue to cultivate
and plant Duhat because there is a great business potential for this product
and trainings supported by the LGU’s are needed to increase their yield.
5. It is further recommended that this product be advertised,
developed and supported by the Local Government Units (LGU’s)
52
_______________________________________
BIBLIOGRAPHY
A. Books
Newman A. et. al. (2012). The Technology of Wine Making. Third Edition,
Westport, Connecticut, The AVI Publishing Company Inc.
Bruce. (2011). Agriculture and Fishery Technology. Rex Book Store Inc.
Hunters. (2010). Bartending for Dummies. Wiley Publishing Inc, Fourth
Edition Hoboker, New Jersey, USA.
Logan. (2008). Wine and Wine Cooking: Entertaining and Cooking with
America. Media general Publication, Richmond Virginia.
Mazzanti. (2009). The Only Wine Book. F W Publications, Inc. Littlefield
Street Avon, USA.
Henderson. (2010).The Complete Guide To Making Your Own Wine.
Atlantic Publishing Group Inc., Ocala, Florida.
Riesling. (2009). Food Packaging and Shelf Life: A Practical
Guide.CRC Press, Taylor and Francis Group New York, London.
B. Unpublished materials
Lauzon and Cristobal. (2009).The Consumers’ Evaluation of Bugnay

Fruit Wine. Benguet State University, La Trinidad, Benguet.
Garzon. (2008). Effects of the Levels of Tangal Bark (Ceriops
Tagal) Sulfite and Day of Addition on the Qualities of Coco Wine.
Leyte State University, Visca, Baybay, Leyte.
Diaz. (2011). The Consumers’ Evaluation of Bugnay Fruit
Wine. Benguet State University, La Trinidad , Benguet.
C. Websites
Paraggio. (2009). Opinions on Wine in a New Consumer

Country: A Comparative Study of Vietnam and France”,
53
_______________________________________
http://www.tandfonline.com
Sanchez. (2014). Study of Ageing and Production of Wine and Grape
Fruit by Fermentation Process.
opensiuc.lib.siu..edu/cgi/viewcontent
Lorenzo. (2012). Orange: Research Analysis for Wine Study,
http://www.bioinfo.in
Daranag. ( 2008).Studies of Wine Produced from
Banana (Musa Sapientum)
www.academicjournals.org.
Malcey. (2015).Study on the Fermentation
Techniques of Purple Sweet Potato Wine.
http://en.cnki.com.
R. Hills. (2010).Opinions on Wine in a New Consumer
Country: A Comparative Study of Vietnam and France,
www.tandfonline.com
54
_______________________________________
APPENDICES
55
_______________________________________
APPENDIX A
SURVEY QUESTIONNAIRE
“Development and Acceptability of Duhat Wine”
Direction: Please check (√) the number that best corresponds your
answer to what extent do you Agree or Disagree with the following
statement:
5-Very Acceptable, 4-Agree, 3-Fair, 2-Disagree, 1-Stronly Agree
I. TASTE
STATEMENT RATING
1. I like the sweetness of the wine. 5 4 3 2 1
2. I can taste the duhat flavor in the wine.

3. I like the bitterness of the wine.
4. The sweetness and bitterness of wine is
balance.
5. I like the overall taste of the wine.
II. COLOR
STATEMENT RATING
5 4 3 2 1
6. The color of duhat wine looks good in the eye.
7. The brownish color intensified the wine.
8. The color of the wine suits its taste.
9. The color of the wine shows its fruity flavor.
10. I like the overall color of the wine.
56
_______________________________________
III. AROMA
STATEMENT RATING
5 4 3 2 1
1. The wine has a fresh and fruity aroma.
2. The aroma of the wine suits its flavor.
3. The wine has a strong aroma that lingers in
the nose.
4. The wine has no unpleasant smell.
5. I like the overall aroma of the wine.
IV. TEXTURE
STATEMENT RATING
5 4 3 2 1
6. The mouthfeel of the wine is fruity.
7. The wine is velvety and feels good in the
mouth.
8. The wine has a silky feeling in the tongue.
9. There are no remaining sediments in the
wine.
10. I like the overall texture of the wine.
V. ACIDITY
STATEMENT RATING
6. The acidity of the wine gives its brisk and 5 4 3 2 1
flabby sensation.
7. The acidity of the wine has a balance
sourness and bitterness.
8. The acid content of wine gives liveliness and
refreshing to the mouth.
9. The acidity of the wine suits its fruity flavor.
10. I like the overall acidity of the wine.
57
_______________________________________
APPENDIX B
Data Matrix
Respondents taste
Alcohol Makers Q1 Q2 Q3 Q4 Q5
1 5 5 3 4 5
2 5 5 5 2 5
3 5 4 3 3 5
4 5 5 3 4 5
5 3 5 5 3 5
6 5 5 4 5 5
7 5 5 4 5 5
8 4 5 3 5 2
9 5 5 5 5 5
10 5 5 4 5 3
11 4 5 4 5 5
12 4 5 5 5 5
13 3 5 5 5 5
14 5 5 5 5 4
15 5 5 5 5 4
Standard deviation 1.1022 0.75 0.856957 0.927025 0.863767
weighted mean 4.533333 4.933333 4.2 4.4 4.533333
Alcohol Drinkers taste

16 5 5 5 3 5
17 5 5 5 4 5
18 5 5 5 4 5
19 5 5 5 4 5
20 5 5 5 4 5
21 5 5 5 4 5
22 5 5 5 4 5
23 5 5 5 4 5
24 5 5 5 5 5
25 5 5 5 5 5
26 5 5 4 5 5
27 4 5 4 5 5
28 4 5 3 5 4
29 3 5 3 5 4
30 3 4 3 5 4
Standard deviation 0.711805 0.249444 0.805536 0.61101 0.4
weighted mean 4.6 4.933333 4.466667 4.4 4.8
58
_______________________________________
Respondents aroma
1 5 5 5 5 4
2 4 4 5 5 4
3 5 5 5 5 3
4 5 4 5 5 4
5 5 4 5 4 4
6 5 4 5 5 4
7 4 4 5 4 4
8 4 4 5 4 4
9 3 4 5 4 4
10 2 4 5 4 4
11 3 3 5 4 4
12 3 4 4 4 5
13 1 2 5 4 5
14 3 5 5 4 4
15 5 4 5 4 5
Standard
1.363589 0.856957 0.526634 0.463512 0.526634
deviation
weighted mean 3.8 4 4.933333 4.333333 4.133333
Alcohol Drinkers aroma

16 5 5 5 3 5
17 5 5 5 5 5
18 5 5 5 5 5
19 5 5 5 5 5
20 5 5 5 5 5
21 5 5 5 5 5
22 5 5 5 5 5
23 5 4 5 5 5
24 5 4 5 5 5
25 5 4 5 5 5
26 4 4 5 5 5
27 4 4 5 5 5
28 4 4 3 5 5
29 3 4 3 5 3
30 3 3 3 5 3
Standard
0.718022 0.61101 0.8 0.498888 0.679869
deviation
weighted mean 4.533333 4.4 4.6 4.866667 4.733333
59
_______________________________________
Respondents color
1 5 5 3 4 5
2 3 5 3 5 5
3 3 4 3 5 5
4 5 3 4 5 5
5 5 4 3 4 5
6 3 4 4 5 4
7 3 2 3 3 4
8 5 4 5 4 4
9 3 3 3 3 3
10 4 4 3 5 4
11 5 5 4 3 3
12 3 4 5 3 4
13 5 4 5 4 3
14 4 5 5 4 3
15 5 5 5 3 4
Standard
1.165922 0.966227 0.881671 0.790569 0.780625
deviation
weighted mean 4.066667 4.066667 3.866667 4 4.066667
Alcohol Drinkers color

16 5 3 5 3 5
17 5 4 5 3 5
18 5 4 5 3 5
19 5 4 5 4 5
20 5 4 5 4 5
21 4 4 4 4 5
22 4 4 5 4 4
23 4 5 5 4 5
24 4 5 4 5 5
25 3 5 4 5 4
26 3 5 3 5 4
27 3 5 3 5 4
28 3 5 3 5 3
29 3 5 5 5 3
30 3 5 5 5 3
Standard
0.85375 0.618241 0.8 0.771722 0.788811
deviation
weighted mean 3.933333 4.466667 4.4 4.266667 4.333333
60
_______________________________________
Respondents texture
1 5 5 5 5 5
2 5 5 5 5 5
3 5 5 5 5 5
4 5 5 5 5 5
5 5 5 5 5 5
6 5 4 5 5 5
7 5 4 5 5 5
8 5 4 5 5 5
9 4 4 5 5 5
10 4 4 5 5 5
11 3 4 5 5 4
12 3 4 5 5 4
13 5 3 5 4 4
14 5 3 4 4 4
15 5 3 4 3 4
Standard
1.111024 0.866025 0.559017 0.582961 0.463512
deviation
weighted mean 4.6 4.133333 4.866667 4.733333 4.666667
texture
Alcohol Drinkers
16 4 5 3 5 3
17 4 5 5 5 3
18 4 5 5 5 3
19 4 5 5 5 4
20 4 5 5 5 4
21 5 5 5 5 4
22 5 4 5 5 5
23 5 4 5 5 5
24 5 4 5 5 5
25 5 4 5 5 5
26 5 4 5 4 5
27 5 4 5 4 5
28 5 4 5 4 5
29 5 4 5 4 5
30 5 4 5 4 5
standard
0.471405 0.489898 0.498888 0.471405 0.8
deviation
weighted mean 4.666667 4.4 4.866667 4.666667 4.4
61
_______________________________________
Respondents acidity
1 5 5 5 5 5
2 5 5 5 5 5
3 5 5 5 5 5
4 5 5 5 5 5
5 5 5 5 5 5
6 5 5 5 5 4
7 5 5 5 4 4
8 5 5 5 4 4
9 5 5 5 4 4
10 5 5 4 4 4
11 5 4 4 4 4
12 5 4 3 4 4
13 4 4 3 3 3
14 4 4 3 3 3
15 4 4 3 2 3
Standard
0.998045 0.790569 0.901388 0.856957 0.726184
deviation
weighted mean 4.8 4.666667 4.333333 4.133333 4.133333
Alcohol Drinkers acidity

16 5 3 5 4 5
17 5 4 5 4 5
18 5 4 5 4 5
19 5 4 5 2 4
20 5 5 5 4 4
21 5 4 5 4 4
22 5 5 5 4 4
23 5 5 5 4 4
24 5 5 5 4 4
25 5 5 4 4 4
26 4 5 4 4 4
27 4 5 3 5 4
28 4 5 3 5 4
29 4 5 3 5 3
30 4 5 3 5 3
Standard
0.471405 0.61101 0.869227 0.718022 0.573488
Deviation
weighted mean 4.666667 4.6 4.333333 4.133333 4.066667
62
_______________________________________
CURRICULUM
VITAE
63
_______________________________________
KAYE ANGELA SERRANO
REYES
Purok 5 Brgy. Sta. Clara Sur, Pila, Laguna

kayeangela.reyes.16@yahoo.com
09058473830
PERSONAL INFORMATION
Age: 17 y/o Birthplace: San Pedro, Laguna

Birthday: January 22, 2000 Civil Status: Single
Sex: Female Citizenship: Filipino
Religion: Born Again Christian
EDUCATIONAL BACKGROUND
Secondary:
AMA COMPUTER COLLEGE
Sta. Cruz, Laguna
S.Y 2016-2018
DON MANUEL RIVERA MEMORIAL NATIONAL HIGH

SCHOOL
Pila, Laguna
S.Y 2012-2016
Primary:
PILA ELEMENTARY SCHOOL
Pila, Laguna
S.Y 2007-2012
64
_______________________________________
QUINN RUTHANNE ORTEGA

BANAYO
Brgy. Kapatalan Siniloan, Laguna

bquinnruthanne@yahoo.com
09179259109
Age: 17 y/o
Birthday: May 7, 2000 Birthplace: Kalayaan, Laguna
Sex: Female Civil Status: Single
Religion: Born Again Christian Citizenship: Filipino
Secondary:
Sta. Cruz, Laguna
S.Y 2016-2018
SINILOAN INTEGRATED NATIONAL HIGH SCHOOL

Siniloan, Laguna
S.Y 2012-2016
Primary:
KAPATALAN ELEMENTARY SCHOOL
Siniloan, Laguna
S.Y 2007-2012
65
_______________________________________
MAIDEN AGNE
GUTIERREZ
Brgy. Gatid Sta. Cruz, Laguna

Maidenaeri12@yahoo.com
09979014103
Age: 17 y/o
Birthday: April 8, 2000 Birthplace: Paranaque M.C.
Religion: Roman Catholic Citizenship: Filipino
Secondary:
Sta. Cruz, Laguna
S.Y 2016-2018
LICEO DE PILA
Pila, Laguna
S.Y 2012-2016
Primary:
GATID ELEMENTARY SCHOOL
Gatid Sta.Cruz, Laguna
S.Y 2007-2012
66
_______________________________________
ALONDRA JEANNET
OCLARES LOZANTA
348 D2 Bonifacio St. Pila Laguna

ajlozanta07@yahoo.com
09057192026
Age: 17 y/o
Birthday: January 22, 2000 Birthplace: San Pedro,
Laguna
Religion: Born Again Christian Citizenship: Filipino
Secondary:
Sta. Cruz, Laguna
S.Y 2016-2018
DON MANUEL RIVERA MEMORIAL NATIONAL HIGH

SCHOOL
Pila, Laguna
S.Y 2012-2016
Primary:
PILA ELEMENTARY SCHOOL
Pila, Laguna
S.Y 2007-2012
67

Making Duhat Wine

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AMA Computer College Santa Cruz Campus

Senior High School Department

THE PROBLEM AND ITS BACKGROUND

and is scientifically known as syzygium cumini, belongs to the family

Myrtaceae and is typically found in tropical countries such as the Philippines

it is usually paired with salt to remove its astringent taste.

Food processing is the transformation of raw materials into food

made of grapes) which is made of various base ingredients and prepared

through fermentation. It is typically referred to by the type of the main

depend on kind of fruit and how it is processed. Wine is typically fermented

prefer it because it contains less alcohol compared to other alcoholic

own home grown fruits.

Therefore, this research aimed to develop a unique kind of wine

level of acceptability of duhat wine in terms of color, appearance, aroma and

Background of the Study

temperatures, high humidity and abundant amounts of rainfall. These

conditions promote abundant growth of flora, making the Philippines one of

of mold and mildew and grapevines typically thrive in temperate climates.

known to relieve stomach pain, carminative, anti-scorbutic and diuretic.

Duhat juice when made into vinegar is good to reduce enlargement of

spleen, diarrhea, and who has urine retention problems. Duhat’s

ployphenolic compounds are effective against cancer, heart diseases,

diabetes, asthma and arthritis. Various digestive disorders i.e. flatulence,

bowel spasm, stomach disorders, dysentery are cured by duhat. It is also

differentiated from grape wine by specifying the fruits/raw materials from

fermentation, a local produce that is affordable to the “masa”. It is definitely

According to crop statistics (2007) India is the largest producer of fruits in

the world with an annual production of 46 million tons, amounting to 10%

of total world production. Nearly 20–30% of the produce is generally

spoiled at post-harvest stages leading to losses. There is only one well-

of Sevilla wines. Numerous researches by workers from different part of the

led to the development of new techniques, consistent quality and distinctive

recommended code of practice for the processing and handling of tropical

and ingredients, preparation and processing of tropical fruit wines as defined

in this Code, in order to conform to the required standards stated in

be prepared by fermentation of the juice and/or products of different tropical

The research problem objectives can also be justified by the

concepts of Priscilla C. Sanchez on her book, entitled Philippine Fermented

Foods: Principles and Technology. Based on the author's extensive

the book provides a detailed description of Philippine fermented foods, the

process of improving traditional fermentation methods, and the production

of nutritious, safe, and wholesome foods through fermentation. Standards,

regulations, and laws promulgated for the proper monitoring of fermented

presented on ethnic foods are not found elsewhere, making it an

indispensable resource for scientists, food technologists, students,

teachers, as well as the food industry. Foremost of these is her concept to

consider in winemaking. It is the selection of fruits with good aroma and

flavor as well as proper acid-sugar balance. The most critical in acid-sugar

form of granulated or refined sugar. (Sanchez 2008).

Another theory that could support the researchers’ claim is the

Resveratrol Theory published by Research Institute in La Jolla, California.

The theory explained the resveratrol present in red wines. Resveratrol is an

fermentation and a proper filtration.

to the present study and will serve as a backbone in this research.

Input Process Output

 Sugar  Preparation  Duhat

 Water  Ratio of Wine

Figure 1. Research Paradigm of the Study

Statement of the Problem

Specifically, this study aimed to answer the following questions:

1. What are the procedures in making Duhat wine?

2. What is the level of acceptability of duhat wine in terms of: