Final paper formulation of organic ink using ipomoea batatasSukhpreetSingh164
This is a research paper that we researched for our research project subject requirement. Here we researched on two plant parts to use their pigments as inks.
Final paper formulation of organic ink using ipomoea batatasSukhpreetSingh164
This is a research paper that we researched for our research project subject requirement. Here we researched on two plant parts to use their pigments as inks.
Entrepreneurship unit 2 IA Dejon HarrisDejon Harris
I did extremely well on this IA and I wanted to share it with other students who might have difficulty in completing i. I hope it will be helpful to someone who's doing unit 2
ALSO, CAN YOU GUYS SUBSCRIBE TO MY YOUTUBE CHANNEL
https://www.youtube.com/channel/UCAnTpjKrAWT_RspyeCYiXIQ?view_as=subscriber
The beverage industry consists of two major categories.
Alcoholic & Non Alcoholic Bevrages
The non-alcoholic category is comprised of soft drink syrup manufacture; soft drink and water bottling and canning; fruit juices bottling, canning and boxing; the coffee industry and the tea industry.
Alcoholic beverage categories include distilled spirits, wine and brewing.
Potato chips making business plan | Aatmnirbhar SenaAatmnirbhar Sena
Basically, potato chips are quick to eat snacks items. People belonging to all age groups consume it regularly. As life becomes accelerated, the demand for this type of food article is increasing.
Potato chips are well-processed food items resulting in ample value-addition. Chips are crispy, salty, or spicy, and consumers favor fresh quality. Chips are the most well-liked variety of snacks, and they are devoured around the year by people of all the age groups and all income sections.
Entrepreneurship unit 2 IA Dejon HarrisDejon Harris
I did extremely well on this IA and I wanted to share it with other students who might have difficulty in completing i. I hope it will be helpful to someone who's doing unit 2
ALSO, CAN YOU GUYS SUBSCRIBE TO MY YOUTUBE CHANNEL
https://www.youtube.com/channel/UCAnTpjKrAWT_RspyeCYiXIQ?view_as=subscriber
The beverage industry consists of two major categories.
Alcoholic & Non Alcoholic Bevrages
The non-alcoholic category is comprised of soft drink syrup manufacture; soft drink and water bottling and canning; fruit juices bottling, canning and boxing; the coffee industry and the tea industry.
Alcoholic beverage categories include distilled spirits, wine and brewing.
Potato chips making business plan | Aatmnirbhar SenaAatmnirbhar Sena
Basically, potato chips are quick to eat snacks items. People belonging to all age groups consume it regularly. As life becomes accelerated, the demand for this type of food article is increasing.
Potato chips are well-processed food items resulting in ample value-addition. Chips are crispy, salty, or spicy, and consumers favor fresh quality. Chips are the most well-liked variety of snacks, and they are devoured around the year by people of all the age groups and all income sections.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 25, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 25, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on March 23, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on March 23, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 26, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 10, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23 and 24, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23 and 24, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23, 2016 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 23, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 22, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on September 27, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 23, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 27, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 10, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Production of Fruit Pulp. Mango Pulp, Guava Pulp, Pomegranate Pulp, Papaya Pu...Ajjay Kumar Gupta
Pulp can either mean the soft, moist part of a fruit or is a technical term from the fruit industry. Pulp is a mass of pressed fresh fruit or vegetable matter and not meant for immediate consumption. Pulp is mushy but can contain fruit parts or sometimes even whole fruits.
Pulp is used for the production of jams, marmalades, jellys, sweets, drinks and fillings of baked goods. For preservation pulp can be treated with formic acid, sorbic acid or sulphuric acid. For short-time preservation pulp is sometimes frozen.
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Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...IIJSRJournal
Wine is a fermented drink made by the controlled culture of yeasts on fruit juices. This study was undertaken to produce acceptable wines from blends of banana and pineapple by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S. The fermentation process lasted for a period of 28 days and, the aging process was for 2 months. The fermentation process comprised two set ups- one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and controlled by carrying out physicochemical analysis (pH, temperature, specific gravity, total titratable acidity, and alcohol content) and yeast count using standard methods. There was a decrease in the pH for both wines and an increase in the total titratable acidity. The temperature was between 17 and 27 0C for both wines. The specific gravity of the wines decreased during the fermentation leading to an increase in alcohol production. There was an increase in yeast count from 6.7×107 sfu/ml to 1.8×108 sfu/ml between days 1 and 17 and a decrease from 1.8×108 sfu/ml to 0 sfu/ml between days 17 to 85 for Meyerozyma guilliermondii; also an increase from 5.1×107 sfu/ml to 1.7×108 sfu/ml from day 1 to 17, and a decrease from 1.7×108 sfu/ml to 0 sfu/ml between day 17 to 85 for Pichia guilliermondii. Statistically, there was no significant difference between the yeast counts, temperature, pH, total titratable acidity, and specific gravity but there was signa ificant difference between the alcohol production for both wines. This study shows that wines can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.
Wine from Water Melon Juice Using Palm Wine Yeast IsolateIJRES Journal
clear wine was produced from water melon juice using saccahanomyce, cereuisiac isolated from palm wine. Saccahanomyce, cereuisiac was found to have the essential/important features for wine production. It was employed in the production of wine at a regulated temperature 15oC±2oC. Method was employed for the wine production; the sensory evaluation of the wine was carried out with respect to brix level, pH, alcoholic content, colour, texture, flavor and taste. The result obtained revealed a brix level of 8.3%, pH of 3.50, alcoholic content of 9.86%.The colour was white, texture was sweet and flavor was generally acceptable. The statistical analysis carried out also showed that there was no difference in the values obtained from the text samples when compared with that of standard. Finally, it is suggested a good alternative to foreign wine that have dominated our local markets.
Popular in Eastern as well as Western Western parts of the world Pomegranate is a well known fruit.
This presentation gives an overview about the Pomegranate scenario globally as well as in India.
Evaluation of Set Yoghurt Quality Enhanced With Selected Indigenous Fruitsijtsrd
A study was conducted to evaluate the quality of yoghurt produced from cow's milk and some tropical fruits such as lemon, grape, pawpaw, orange and synthetic pineapple as flavourants. The milk 18L was clarified, homogenised, pasteurized at 800C for 3minutes and then cooled to 420C and inoculated. The inoculated milk was divided into six treatments reconstituted synthetic pineapple flavour, fruit juices grape, lemon, orange, pawpaw and plain. The flavourants were added at 200 ml litre of the inoculated milk. Each yoghurt was replicated thrice and incubated for 14hrs at 430C. Product was then refrigerated for 14days and the physico chemical and rheological qualities of the samples were analyzed and determined at different storage days 1, 7 and 14 . The completely randomized design in a 4x3 factorial arrangement was adopted. The results obtained showed that water holding capacity WHC was highest 42.69 at the 7th day, highest viscosity 68144.28mPa s and syneresis 38.58 were recorded at day 1. Treatment effect revealed that grape yoghurt had the highest WHC 46.21 , viscosity 97053.89 mPa s and least syneresis 11.87 . Treatment and storage effects showed that grape yoghurt at day 7 had the highest 52.17 WHC, viscosity 98540.33mPas at day 1and least syneresis 0.23 at day 14. The highest moisture 85.11 , ash 1.52 , fat 2.43 , protein 7.90 and carbohydrate 11.86 contents were observed in orange, lemon, plain, orange and grape yoghurts respectively. The pH, lactic acid, vitamin C, cholesterol values decreased as storage days increased. Orange yoghurt had higher concentration of Lactic acid and vitamin C concentrations. At days 7 and 14 of storage, the synthetic pineapple flavoured yoghurt was most acceptable. Conclusively, the nutritional qualities of yoghurt could be enhanced using tropical fruits, however, yoghurt should not be stored beyond 7days in order to sustain the nutrient value. Ibhaze, Gladys Abiemwense | Akinbanjo, Daniel Taye | Jacob, Grace Temitayo "Evaluation of Set Yoghurt Quality Enhanced With Selected Indigenous Fruits" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-6 , October 2021, URL: https://www.ijtsrd.com/papers/ijtsrd46373.pdf Paper URL : https://www.ijtsrd.com/biological-science/animal-science/46373/evaluation-of-set-yoghurt-quality-enhanced-with-selected-indigenous-fruits/ibhaze-gladys-abiemwense
Fermentation Process for Manufacturing of Wine from Emblica officinalis fruitsIJARBEST JOURNAL
Amla fruits can be used as a valuable ingredient for
the production of an amla wine with all the important properties
of wine having medicinal characteristics of amla fruits. A
fermenting strain of Saccharomyces cerevisiae was utilized for
alcoholic fermentation using sugarcane molasses. Temperature
is one of the major constraints that determine the ethanol
production. The fermentation process was carried out at 25, 30,
35 and 40°C with 20% initial sugar concentration. It was
concluded that an increase in alcohol concentration,
productivity as well as efficiency with an increase in pH (4.0-5.0)
and it was also found that this optimum pH range was suitable
for S. cerevisiae strain. The fermentation process using S.
cerevisiae under optimized conditions i.e. pH 6, sugar
concentration 20% and temperature 30°C revealed an increase
in ethanol production i.e. 8.9 % (v/v) with good fermentation
efficiency
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 23, 2020, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on September 26, 2019, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on September 26, 2019, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 30, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 30, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on April 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 31, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 13, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 13, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Best Crypto Marketing Ideas to Lead Your Project to SuccessIntelisync
In this comprehensive slideshow presentation, we delve into the intricacies of crypto marketing, offering invaluable insights and strategies to propel your project to success in the dynamic cryptocurrency landscape. From understanding market trends to building a robust brand identity, engaging with influencers, and analyzing performance metrics, we cover all aspects essential for effective marketing in the crypto space.
Also Intelisync, our cutting-edge service designed to streamline and optimize your marketing efforts, leveraging data-driven insights and innovative strategies to drive growth and visibility for your project.
With a data-driven approach, transparent communication, and a commitment to excellence, InteliSync is your trusted partner for driving meaningful impact in the fast-paced world of Web3. Contact us today to learn more and embark on a journey to crypto marketing mastery!
Ready to elevate your Web3 project to new heights? Contact InteliSync now and unleash the full potential of your crypto venture!
How to Build a Diversified Investment Portfolio.pdfTrims Creators
Building a diversified investment portfolio is a fundamental strategy to manage risk and optimize returns. For both novice and experienced investors, diversification offers a pathway to a more stable and resilient financial future. Here’s an in-depth guide on how to create and maintain a well-diversified investment portfolio.
When listening about building new Ventures, Marketplaces ideas are something very frequent. On this session we will discuss reasons why you should stay away from it :P , by sharing real stories and misconceptions around them. If you still insist to go for it however, you will at least get an idea of the important and critical strategies to optimize for success like Product, Business Development & Marketing, Operations :)
Reflect Festival Limassol May 2024.
Michael Economou is an Entrepreneur, with Business & Technology foundations and a passion for Innovation. He is working with his team to launch a new venture – Exyde, an AI powered booking platform for Activities & Experiences, aspiring to revolutionize the way we travel and experience the world. Michael has extensive entrepreneurial experience as the co-founder of Ideas2life, AtYourService as well as Foody, an online delivery platform and one of the most prominent ventures in Cyprus’ digital landscape, acquired by Delivery Hero group in 2019. This journey & experience marks a vast expertise in building and scaling marketplaces, enhancing everyday life through technology and making meaningful impact on local communities, which is what Michael and his team are pursuing doing once more with Exyde www.goExyde.com
What You're Going to Learn
- How These 4 Leaks Force You To Work Longer And Harder in order to grow your income… improve just one of these and the impact could be life changing.
- How to SHUT DOWN the revolving door of Income Stagnation… you know, where new sales come into your magazine while at the same time existing sponsors exit.
- How to transform your magazine business by fixing the 4 “DON’Ts”...
#1 LEADS Don’t Book
#2 PROSPECTS Don’t Show
#3 PROSPECTS Don’t Buy
#4 CLIENTS Don’t Stay
- How to identify which leak to fix first so you get the biggest bang for your income.
- Get actionable strategies you can use right away to improve your bookings, sales and retention.
Salma Karina Hayat is Conscious Digital Transformation Leader at Kudos | Empowering SMEs via CRM & Digital Automation | Award-Winning Entrepreneur & Philanthropist | Education & Homelessness Advocate
Textile Chemical Brochure - Tradeasia (1).pdfjeffmilton96
Explore Tradeasia’s brochure for eco-friendly textile chemicals. Enhance your textile production with high-quality, sustainable solutions for superior fabric quality.
2. FST-CA-UPLB; DA-BAR–ISU Technology
Utilization, Promotion of Sweet Sorghum as
sweetener for fruit wine, Wine Institute
Alabama, USA and Karden Global Flavors,
Makati city
III. Proponent/ Resource Person:
Raul B. Palaje , ISU –Cabagan Isabela
IV. Technology Adopters/Intended Users:
Farmers, Hobbyist , Businessmen, and Fruit
growers/ women group and POs
3. Fruit wine making is now a part of Philippine culture. In every region,
different kinds of wine are available representing the ethnic taste of
Filipinos (e.g. “basi from sugarcane and sorghum”, “tapuy from rice”,
bignay ,strawberry and duhat wine among others).
These alcoholic beverages are fermented in the traditional way,
using earthen jars or glass. The fermentation method has been
handed down from generation to generation.
The traditional method can be improved via the introduction of
standardized processing procedures using quality instrument,
container and capping /corking machine to be at par with wines
available in the world market.
Fruits are essential source of vitamins and minerals. It provides the
needed nutrients of the body. It is recommended that all of us
should eat fruits daily to obtain a healthy body. But some people
differ in terms of acceptability either fresh or processed to suit ones
taste.
4. It is for the reason that some researchers nowadays
are making products made from fruits to save the
fruits from just mere deterioration and generate
enterprise from these fruits serving as livelihood
activity.
In the case of fruit wine, the quality as a result of
fermentation apparently intensifies its aromatic
taste and even its nutritional content is further
enhanced based on some works.
The four (4 )types of wines:
a. Table wine- includes both red and white wines
generally dry or sweet contains 14% alcohol;
b. Dessert wines contains 14-21 alcohol by vol;
c. Sparkling wine- contains CO2;
d. Appetizer wine- extra dry to semi sweet taken
before meals.
5. Source of Information
In the Philippines, fruit wines are served only during special occasions.
And because we don’t grow all the fruits that can be made into wine,
some wines are imported, hence they are quite expensive.
But given the country’s abundance in tropical fruits, a group of
researchers from the Food Science Cluster, College of the Philippines
Los Banos(UPLB) led by Dr. Erlinda I. Dizon, 2006 revived the idea of
producing wine using local fruits.
According to Dr. Dizon, there is a large volume of wine importation
from other countries. Getting a share of the market for wines would
help our farmers and the local industries if we could just make our
own wine using our own home-grown fruits.
Tropical fruits such as Bignay, Guyabano, Lubeg, Duhat, Strawberry,
Aureus, Sapinit, Cashew, and Mango are abundantly available in
some parts of the Philippines. Thus,
Harnessing the state of the art equipment such as a 200-L capacity
wine kit/ stainless tank and glass carboy with 24- L capacity/water jug
can improve the volume and quality production of fruit wines .
6. Properties of fruits for wine processing
Guyabano (Anona muricata L.)
(Graviola- Brazil, Guanabana-Spain, Sour sop- Isabela)
It is an excellent source of Vitamins B1, B2 and C, K and
dietary fiber. However, the flesh of this fruit was reported to be
deficient in calcium, phosphorous and Vitamin A.
The ripe fruit has antiscorbutic properties while the unripe fruit
is used in treating dysentery. The seeds and green fruit are used
as astringent and remedies for dysentery (Quisumbing 1951).
The leaves of guyabano have an alcoholic extract which
yields a small amount of an essential oil. This essential oil
possesses a strong somewhat agreeable odor.. The book
"Underexploited Tropical Plants with Promising Economic Value"
said the NAS described guyabano or labana, also known as sour
sop or graviola as a "tropical fruit with potential for development
as a processed industrial commodity".
CAN GUYABANO CURECANCER ? The answer is yes according a barangay
captain from Bataan( Daily Inquirer 2012).
7. Duhat is a fruit tree of wide distribution in the
Philippines and other tropical countries. The fruits
occur in loose cluster, having variable shape from
ellipsoid to ovoid. The skin is thin and green when
immature, turns to light-magenta and finally Dark
purple or black when ripe, with pulp color ranging
from grayish white to purple..
The fruits can be eaten fresh, with a sweet or sub-
acid flavor. It is harvested during the month of March
until June. Like bignay, duhat is also rich in anti
oxidants. Duhat wine has purplish- red color, aged in
glass VAT for at least 6 months.
8. The most widely grown and most highly prized of all
Philippine fruits is the carabao mango, however the
Indian mango type can take place as cheaper
material yet nutritious for wine processing. Analysis of
carabao and Indian mangoes showed high
carbohydrate content and found highly nutritious.
The native carabao mango as well as Indian mango
is an excellent source of Vitamins A, B, and C as
reported recently by Mayenne Carmona of the Phil
STAR, March 2012. According to her, Mangoes boost
sex drive due to the vitamin E that is abundantly
present in mangoes which helps regulate sex
hormones. In Pangasinan as early as December and
Isabela there is lot of harvested mangoes during the
months of April to June which is sold at a very low
price of 12-18 /kg. This can be tap as main source of
fruits for wine and other by-products processing.
9. Bignay (Antidesma bunius)
The fruit of this species is ovoid, red, about 8
millimeters long, fleshly, acid, and edible. It
makes an excellent jam and wine. The fruit
varies considerably in sweetness. The sweet
ones are good in their mature state. Analyses of
the fruits show that they are a very good source
of calcium and are fair in iron. (Maranon J.,
Nutritive Mineral Value of the Philippines Food
plants (Calcium, phosphorous, and iron
contents). Philippine Journal Science 58 (1935)
317-358).
10. 1.The objective of the seminar is to present the
homemade fruit wine processing for
participants to appreciate its potential
and viability as small business.
2. To conduct actual demonstration on how
to Make Fruit wine at home.
.
11. IX. Processing Technology:
1. Fruits should be at full maturity stage, fresh and free
from dirt and mechanical damage.
2. The fruits should be washed thoroughly and drained
prior to juice either by using a blender or a pulper. The
puree is then diluted with water at the rate of 1 part
puree to 3 parts water.
3. Then the mixture is added with refined sugar until 200
brix (for dry wine) or 250
brix (for sweet
wine).Approximately 10 % of the total fruit “mass” is
separated for preparation of yeast starter, while the
other portion is distributed in fermentation containers
and added with 5 ml of the 10% sodium metabisulfite
per 3 liters of the “must”.
4. This is placed in primary fermenter drum made of
polyethylene stored at room temperature for 18-24
hours.
12. 5. For starter preparation, the “must” is
placed in suitable container and
pasteurized in boiling water for 30 minutes.
6. After cooling (40-50minutes), cell
suspension of wine yeast (Saccharomyces
cerevisiae) will be added and then stored
at room temperature for 18-24 hours.
7. The active starter is added into the
”must” in the fermentation containers. After
5-9 days of fermentation, the containers are
covered with fermentation lock and
fermented for 3-4 weeks.
13. 8. After alcohol fermentation, the wine is harvested and filtered to
separate from the sediments, transferred into another clean
container and added with same SMS concentration as above.
9. Containers should be filled up to prevent access of oxygen
and covered tightly. Aging of the wine is done in clean, cold
room (200
C) away from sunlight for a minimum of 6 months.
10. Racking should be done regularly during aging to separate
the sediments. Mature wines are bottled in a flint or colored
bottles (750ml, 375 ml) covered with cork and heat shrink
capseal or aluminum caps using automated capping machine.
11. Newly bottled wines should be placed in slanting position for
at least 24 hours to check for leaks. Bottles are wiped dry and
labeled properly. Store the wine for at least 6 months.
14. Profitability Analysis:
Simple cost and return analysis on fruit
wines utilizing Mango fruit as substrate are
as follows:
An initial capital investment of P1,292.00
is needed to operationalize a
homemade/village level which is small scale
mango fruit wine production. The amount
covers the cost of the materials and minor
containers equipments needed to produce
the mango wine.
15. The projected average sales of the project
with a production capacity of 12 bottles
(750ml/bottle) mango wine at PhP 250/ bottle ,
amounts to PhP 3,000.00. The average net
income after deducting the operating cost of
PhP 1,777.00 is PhP 1,223.00 with 69% return
over expenses, thus makes the project
financially viable homemade/ village level
business.
16. I. Cost of Material and Packaging of wine from selected local Total Value (PhP)
fruits i.e. Mango :
5 kg of Mango fruits @ 30/ kg 150.00
3 kg of Refined Sugar f @47/kg 141.00
2.5 gram Wine yeast, @ 95/pack 50.00
10 grams of Sodium Metabisulfite/ Potassium Sorbate @ 1,500/kg 5.00
1 set of Clarifying agent at 230 / 23 liters 115.00
12 bottles /7 50 ml/btl @ 35/btl) includes capsule 420.00
12 Laminated Stickers, Labels, 12 pcs @ 8.00/pc 96.00
Subtotal 977.00
II. Cost of Minor Equipments
1 set Water Gallon with rubber bung and airlock 420.000
1 pc siphon @ 3 meter long (tygun tube) 30.00
III. Cost of labor 350.00
Subtotal 800.00
Total Cost 1,777.00
III. Gross Income
Sales of wine
12 bottles of Mango wine at 750 ml/btl @ 250 /btl 3,000.00
IV. Net Income PhP 1,223.00
20. Usually between 8.5-13.5% Alcohol
Has the highest appeal for the
casual wine drinker.
Should be made “food friendly”
with a good balance is the key.
A little less forgiving if the balance
is wrong (acid, flavor concentration,
sugar)
21. Best Fruit makes the Best Wines
High sugar, low acid – easier and
cheaper to adjust (esp. berries)
“B” grade is often the slightly “over
ripe” fruit and is cheaper than the “A”
grade. Use that.
As little mold or bruise as possible. Uses
less SO2 initially.
Make it from fruit that people know
about! Cheaper to promote and sells
better.
30. Planning and Preparation of utencils,recipes
Plan ahead what are you going to make and
need.
Prepare everything in advance, the
winemaking area, corks, bottles, and corker.
Also siphon tubing, reagents, chemicals, and
primary and secondary fermentation vessels.
Read and then reread the recipe
31. Once you have the sugar content right and your must
sanitized with sulfites, then all you need to do is toss in
(pitch) the yeast (some yeasts make very good wine
while others, like bakers yeast, do not).
The temperature of the mixture (“must”) should be
between 72 and 78 degrees F and should be kept there.
Within 24 hours, you will have fermentation happening.
The mixture will be bubbling and it will sound like a can
of soda that is fizzing.
This is called the “Primary Fermentation” or the 1st
Stage Fermentation.
The first 5 to 10 days is really when all the action takes
place. Almost all of the alcohol is created during this
time.
32. After bubbling or fizzing nicely for at least 24 hours, stir the must or
give the jug a pretty good shake. If you are stirring, remember to
SANITIZE whatever you are going to stir it with BEFORE you put it in
the must.
This agitation redistributes the sugar and the yeast and will cause
even more fermentation to take place.
Let this mixture ferment for at least 8 days with just a paper towel or
rag rubber banded over the opening of your fermentation vessel.
Once 8 days has passed, you will need to put on an airlock of some
sort. An airlock does nothing more than let the carbon dioxide escape
but not let air in.
Now, if you want to boost the alcohol content, the 5 to 7 day point is
where you would do it. All you have to do is add some concentrated
sugar water to the must. This give the yeast something else to feed on.
Don’t wait until all of the fizzing and bubbling has stopped – just
wait until it starts slowing down.
33. Instead of saying “siphon the wine in the primary container
into the secondary container”, we say RACK the wine from
the Primary to the Secondary.
After about 4 days of no visible bubbling, probably on day
10, it’s time to remove the wine from the Primary and put it
in a secondary container that’s about the same size as the
first one.
The reason is that you will have a LOT of DEAD YEAST
(called lees) on the bottom of the Primary vessel and it
can give the wine a bad flavor if it sits on for days.
Once you have racked the wine over, you may have lost a
little so top up the jug to near the top with regular tap
water.
34. Leave the airlock on for 2 to 4 weeks. At the end of 4 weeks, it’s
wine. The longer you let it sit in the secondary, the better the wine
is going to be, up to a point anyway.
The wine sits unexposed to air during this second stage. The little
yeast that is still active is still turning sugar to alcohol. This
prolonged time also allows all of the smaller solids that can make a
wine cloudy fall to the bottom.
If your wine is still cloudy, let it sit for another week with the airlock
until it clears.
The Secondary fermentation stage, depending on the type of wine
you are making, can sometimes take 3 months.
Mead, a wine made out of honey, can sometimes take 2 months in
the primary and then 6 months in the secondary.
35. Okay, we are done with the primary and the secondary
fermentation!
The wine looks clear! Are we now ready to bottle? WRONG.
This fermentation is a microbiological process. Although we cannot
see it, there is still small amount of fermentation going on.
The small amount of carbon dioxide being produced could cause
our bottles to explode. We need to do something to STOP the
fermentation from taking place….
This is called Stabilizing the wine. The most common stabilizer is
called Potassium Sorbate with dosage of ½ teaspoon per gallon.
Potassium Sorbate doesn’t kill the yeast, it just makes it harder for
the yeast to multiply and reproduce. It’s sort of like a contraceptive.
After you add the stabilizer, you will need to wait about 3 days for it
to do it’s work and then you will be ready to BOTTLE YOUR
CREATION..
36. You will need some way to “pinch” the siphon tube to stop
the flow of wine when the bottle gets nearly full.
Fill each bottle to the bottom of it’s neck. You can fill ALL
the bottles and then cork them all at the same time.
Again, a little air isn’t going to spoil the batch. When you
are siphoning into the bottles, be careful to splash the
wine around as little as possible.
You DO NOT want to aerate the wine, just quietly siphon it
into the bottles.
Use a corker that you have purchased. The more
expensive the corker, the easier it will be to use.