Development and Physiochemical Evaluation of Manzanita (Muntingia Calabura Linn) as Wine

Manzanitas, otherwise known as Aratiles is a nostalgic fruit found in tropical countries like the Philippines. Fond from being nostalgic, the fruit is not famous for some local tongues, especially for the adults. To introduce this little but abundant fruit, the researchers produced a homemade by-product wine to highlight this ignored fruit. The study focused on ethanol analysis and consumer acceptability of wine made out of manzanita fruit. Therefore, the study aimed to determine the level of acceptability using three Treatments. The research is an experimental survey method. The facts gathered were about making organic manzanita wine from various proportions or treatments. The research was completed by the use of evaluation instruments like score sheet checklist and sensorial. The respondents’ ratings were collected, tallied, collated, statistically treated, and interpreted. It has been found out that treatment 2 had the highest ethanol content and the most acceptable treatment among the three treatments. The study concludes that the developed manzanita wine and evaluated as to its level of acceptability, from the three Treatments, were safe to intake. Furthermore, the level of acceptability of the Manzanita wine were highly acceptable. The evaluations of the three groups of respondents across age groups gave significant differences in their evaluation along the three treatments. It is recommended that the manzanita wine should be fermented long enough, as it should. The treatment 2 which consists of 300g of manzanita fruit, 200ml of water, 100g of sugar, and 5g of dry active yeast should be adapted for better product as to the color, aroma, taste and texture. Likewise, treatment 2 should be modified to produce a better product in terms of ethanol content, which is 4.33% based on the DOST result.