R3534C# -_-!!

Abstract:
The idea of making wine out of Averrhoa Bilimbi, commonly known as Kamias came
due to the fact that this fruit had not been given much attention and that it is abundant in tropical
countries such as the Philippines. We wanted to add a twist to the typical sour fruit that grows
by the backyard and turn it as a flavor to one of the most demanded beverages nowadays.
Aside from being affordable, it also has health benefits such as relieving cough, treating
diabetes and it helps in Rheumatic prevention.

Introduction:
Kamias wine (Averrhoa Bilimbi) is one of the fruits that can be utilized in making wine. It
is one of the most affordable resources in wine production because of its sustainability in the
market and high potential. Wine industry in the Philippines mostly uses grapes and other fruits
that are imported from foreign countries, making business hard for our local farmers. The
success of utilizing Kamias in producing wine can unlock new doors in terms of agriculture and
offer a new and unique type of alcoholic beverage.
Objectives
This study aims to develop an alternative type of wine that utilizes products that can be
found in the Philippines. Most alcoholic drinks that are sold in the market are composed of
ingredients from abroad, leaving our l fruits behind. Through this study, we hope to help local
vendors by unlocking the potentials of Kamias in wine production, as well as informing others
about the benefits of this fruit. Our research product made use of only the basic ingredients
(such as yeast and sugar) and contains the least amount of commercialized chemicals as
possible.
Methods:
Clean the Kamias, remove the pits. Placed it inside a container to be crushed. Filter
and Extract the juice and put it inside a clean container. since there is not enough sugar in the
fruit to make enough alcohol in the wine, you will need to add one to three pounds of sugar per
desired galloon of wine. Add water to the volume chosen. After that, you can add the tannin to
assist in making the wine. Place it in a sterilized glass container after adding the yeast to start
the fermentation and Ferment wine in an area with the temperature of 70-80Farenheit for 2
months and up.

Hypothesis:
(Alternative)
Kamias fruit extract is reliable source of wine.
Documentations
*point to the picture indicated above before proceeding to speak*
These pictures show the preparation of Kamias wine with our members in their kitchen work
outfit.
*Point ka sa iba mga pics ng mga tig survey natin*
These pictures show the different participants who took their time on answering our survey
form.

(Que author-chan na magsasalita about sa results and discussion and all that boring shizz. -_- )
*after ko po magsalita, susunod yung sa conclusion*
Conclusion:
In conclusion, kamias has a potential of bringing a new flavor to the wine industry while using all
local ingredients that can help the filipino farmers… and with the report and data gathered from
our survey, Kamias (Averrhoa bilimbi) wine, is deemed acceptable enough.
References:
the sites used for this study are:
www.Saratogaz.com
Www.google.com
Www.Wikipedia.com
Whooooooooooooohoooooooooo taposss naa ssiiii akkkkoooooo !!! *****uwu****