SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CALAMANSI WINE

Researcher:
Johanah Tenorio
Glenda Paglinawan
Andrea Eugenio
Jennifer Quilang
Jessabel Suguitan
Romina Raza

Professor:
Freddie Cabrera
Introduction
Wine is an alcoholic beverage made from grapes, generally Vitis Vinifera, fermented without the addition of
sugars, acids, enzymes, water and other nutrients. Yeast consumes the sugar in the grapes and converts it to
ethanol and carbon dioxide. All the wines produced were grapes so that the word wine is synonyms with
grapes. Wine is any fermented fruit juice. People typically associate wine solely with grapes and it’s true that
the vast majority of all wine that you’ll find almost anywhere is fermented grape juice, but wine can technically
be made from other fruits like blueberries, raspberries, strawberries and also can be a Calamansi. It’s created by
a natural process that occurs all around us. Local wines are rich in culture and tradition , and certainly worth
preserving like Lambanog or coco vodka, Tapuy or rice wine and the Sugarcane Wine or Basi (Veluz and
Guevarra 2008). The developments in the fermentation industry started with alcohol beverages such as beer,
wine and vinegar.
There are no exact historical data available for the origin of these alcoholic beverages since they were an
essential component of every meal and religous ceremonies of ancient civilization (Sanchez, 2008).
Calamansi, is a kind of sour fruit that resembles a small mandarin, also called “calamondin”. This kind of fruit
is indigenous to the Philippines that is usually use in beverages, or in sauces to enhance the flavor of food. It is
sold cheap in the market and can be found in residential backyards as ornaments (Desuasido 2001). It’s also
traditionally used as treatment for certain diseases. In today’s post, we are listing down the health benefits and
practical uses of calamansi. Calamondin, more commonly called the Panama Orange, is a cross between a sour
Mandarin Orange (citrus reticulata) and Kumquat (Citrus fortunella). A Calamansi fruit tree from the family
Rutaceae is located in the Asia. Calamansi is a citrus fruit like lime helps to cure many problem to keep your
body safe (Santos 2009). Once, the Calamansi is harvested, cleaned and extracted then it is ready to use in
different ways. Furthermore, certain innovations to wine products have made in the Philippines that this study
can help improve the health condition of our country especially that many Filipinos are degrading our own
treasure when it comes to fruit that is cheap and can just be found in our backyards and our country is slowly
deteriorating because of the widespread non-nutritious foods consumed by people.
Converting Calamansi extracts into alcoholic beverage such as wine is like allowing us to produce many
different kinds of wines. Some studies conducted from different countries, all knew that wine is just made
typically from grape fruit but here in our country there are certain innovations of wine products like the
Dalandan wine, Bugnay wine and the proposed study Calamansi wine. The researchers need to study about the
development and acceptability of Calamansi wine for us to prove that not all wine is just made up of grape fruit
and this study gives a sense of fulfillment and motivation to produce a new product utilizing indigenous plants
that can lead to livelihood opportunities.

OBJECTIVES OF THE STUDY

The main objectives of the study is to develop Calamansi Wine. Especially it aimed to:

1. Described the sensory characteristics of the develop wine using calamansi in turn of:
a. Color
b. Taste
c. Odor and
d. Texture
2. Determine the over all acceptability of wine prepared from calamansi in the different
proportion as follow:
a. 1000 ml calamansi extract
b. 900 ml calamansi extract
c. 750 ml calamansi extract
d. control
3. Determine the existence of the significant differences on the sensory characteristics of
calamansi wine on the difference treatment.
CONCEPTUAL/ LOGICAL FRAME WORK

Schematic Diagram illustrating the framework of the study.

Process Variable Criterion Variables

 TI- wine 1000

METHODOLOGY ml of calamansi  Sensory
Schematic Diagram
extract characteristics
 Schematic
Figure I. The TII-900 mldiagram
of of Calamansi and
calamansi
Wine preparation. Acceptability of
extract calamansi wine
 TIII-750 ml of (color,
calamansi
CALAMANSI texture,taste)
extract  Acceptability of
 TIV control calamansi wine
WASH

CUT
Figure II. The Schematic diagram of Calamansi
Wine
Dissolve sugar into
lukewarm water
SQUEEZE
preparation.
stir
SET ASIDE
Ingredients TI T II T III
Calamansi extract Add yeast
I000 ml (don’t 900stir)
ml 750 ml
Sugar leave it until it froth.
3/4 kilo 3/4 kilo 3/4 kilo
Yeast 10 10 10
teaspoon teaspoon teaspoon
Water 1000 ml 1000 ml 1000 ml

Put in on a clean
container for
fermentation

Materials, Tools, Equipment Slowly remove the froth

I. Utensils
Strainer Chopping board Containers Filter it using the strainer
Funnel and stir again in one
direction.
Spoons Teaspoon Stock pot Stove
Knife Mixing bowl Ladle wine bottles and caps
II. Ingredients

Ingredients Treatment Treatment Treatment Treatment

I II III IV
Calamansi 1000 ml 900 ml 750 ml contol
Extract
Yeast 10 10 10 teaspoons 10 teaspoons
teaspoons teaspoons
Sugar ¾ kilo ¾ kilo ¾ kilo ¾ kilo
Water 1000 ml 1000 ml 1000 ml 1000 ml

Procedure:
Prepare all the needed materials and ingredients in making a calamansi wine. Wash the calamansi with
clean water. Cut the calamansi put it in a bowl and squeeze out to remove the extract and set aside, then
dissolve the sugar into a lukewarm water and stir it in one direction after that put the yeast but don’t stir or mix
it just leave it until it froth. Then after leaving a few minutes the froth forms and we need to slowly remove it
because it is the dirt from the yeast then next is filter it using the strainer and stir it again in one direction after
that put it now on a clean container for the fermentation.

INGREDIENTS:
Calamansi juice
3 kilo sugar
30 tsp. yeast
4 L water

Instruments Used
To determine the sensory evaluation of the Calamansi wine as well as the capability of the product of
the following options and verbal interpretation will be used:

SEMANTIC SCALE
RANGE SCALE DESCRIPTION ABBREVIATION
Color
4.50-5.00 5 Pale Yellow PY
4.00-4.49 4 Light Yellow LY
3.00-3.49 3 Yellow Y
2.00-2.49 2 Yellow Green YG
1.00-1.49 1 Golden Yellow GY

Texture
4.50-5.00 5 Smooth S
4.00-4.49 4 Moderately smooth MS
3.00-3.49 3 Neither smooth nor rough NSR
2.00-2.49 2 Moderately rough MR
1.00-1.49 1 Rough R

Flavor
4.50-5.00 5 Very Noticeable Calamansi Flavor VNCF
4.00-4.49 4 Noticeable Calamansi Flavor NCF
3.00-3.49 3 Moderately Noticeable Calamansi Flavor MNCF
2.00-2.49 2 Slightly Noticeable Calamansi Flavor SNCF
1.00-1.49 1 Absence of Calamansi Flavor ACF

Taste
4.50-5.00 5 Sweet SW
4.00-4.49 4 Sour SO
3.00-3.49 3 Bitter B
2.00-2.49 2 Acrid (mapakla) A

After Taste
3.00-3.49 3 Lingering Outstanding After Taste LOAT
2.00-2.49 2 Pleasant After Taste PAT
1.00-1.49 1 Little Distinguish After Taste LDAT