This document describes the research methodology for a study on fruit wine fermentation. It discusses the materials and procedures used, which included 750ml of watermelon, grape, and pineapple juice, yeast, sugar, and containers. Observations were made over several days as the fermentation process occurred. Chunks of fruit floated to the top while yeast sank to the bottom. Smells developed indicating fermentation. Students then sampled and rated the wines based on taste, color, smell, and overall rating. Results found watermelon wine received the highest overall rating, while grape was rated lowest. The study used a simple random sampling method to collect ratings from 10 student participants.

1. Chapter III
RESEARCH METHODOLOGY
In this research about the fermentation of fruit wines and how the process of
the fermentation progress leading to the questions what would happen in the fermentation
process and what is the expected result? During fermentation, chunks of fruits would float
at the top of the container and yeast would sink at the bottom of the jar. The breakdown
in fruits are cause by beneficial microbes breakdown sugar and starches into alcohol and
acids just like the process of yeast. This process expected in most alcohol fermentation
processes.
Materials and Procedure & Data Collection Method The following tools and materials
were used : 750 ml of watermelon, grape, and pineapple, ¼ spoons yeast for each fruit,
3 spoons sugar for each fruit, 3 jar containers, bowls, and strainers. On day 1,the grape
were pressed for its juice. ¼ spoon of yeast and 3 spoons of sugar were mixed in a
bowl, but too much yeast ended up in the mixture. The mixture was allowed to rest for
five minutes. Then observed the reaction inside the juice. The next fruit was the
pineapple. The same procedure was applied but this time we made sure that sufficient
yeast of ¼ spoons was added ensuring no outburst. The same procedure was also
applied in the watermelon. On day 2, the 3 fruits were ok. The thing that changed is the
chunks of fruits left behind the container were starting to float towards the top. The
yeast started to sink on the bottom of the mixture. These were the only changes
observed today. Other than that, nothing else. On day 3, The experiment that was made
2 weeks ago. The products were checked and major changes of smell were observed.
The pineapple reeks of a sweet and savory juice like cider. The watermelon has smell of
strong sour flavor like tuba. On day 4, The mixtures was transferred unto a new
container. The smell was still there when the container was opened, while transferring,
the mixture was stirred with a spoon to mix the bits of yeast and the mixture. Then
transferred the fruit bits along with the juice adding sugar and water. On day 5, at 3’o
clock, the mixture was checked but aside from smell nothing changed. Yeast is at
bottom of the container. Overall no changes. On day 6, 1 spoon sugar was poured in
the mixture. After this the mixture was back to where it was kept, for over 10 hours. The
criteria used for wine sampling are the taste, color, smell and rating. And sampled a total
of 10 students.
Sampling Method & Data Analysis Through the course of this research, Simple
Random Sampling was the chosen method for the survey. Simple Random Sampling is
a type of probability sampling in which the researcher randomly selects a subset of
participants from a population. ten random respondents took part in answering the
survey. Taste, color, smell and rating were the bases of the criteria. Taste determining
whether it is sour, sweet, or bitter. Color for the appearance of the wine. Smell for the
aroma of the wine. And rating whether the wine was either good or bad. We analyzed all
of our survey results for taste whether Sweet, Sour, or Bitter. The data collected have

2. been analyzed and sorted by a graph by descriptive statistics determining the final
results.
Fruits 750 hundred ml
The experimentation consist of 3 fruits: grapes, pineapple, and watermelon.
In Grape-B 30% of student said sweet, 40% said sour, and 40% said bitter. Pineapple-
B on the other hand, 30% of students said sweet and 70% of students said sour. And In
Watermelon 30% of students said sweet, 30% said sour, and 50% said bitter. In
regarding of smell and color, firstly, grape has the aroma of a spicy and a bad smell with
the color of lavender. Secondly, pineapple has the odor of a good sweet smell with
sometimes a hint of sour or expired scent. The color is light yellow. Lastly, watermelon
has the smell of either none, bitter, or foul. The color is clear white. The Bar Graph
about The Ratings of People In our Wine shows the results of our rating survey
revealing that Watermelon-B has 56 overall ratings along with 52 for Pineapple, and 42
for Grape.
Through the course of this research, Simple Random Sampling was the chosen
method for the survey. Simple Random Sampling is a type of probability sampling in
which the researcher randomly selects a subset of participants from a population. 10
random respondents will take part answering the survey
The experimentation consist of 3 kinds of fruit