SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CALAMANSI WINE

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

Introduction Calamansi, is a kind of sour fruit that resembles a

small mandarin, also called “calamondin”. This
Wine is an alcoholic beverage made from grapes,
kind of fruit is indigenous to the Philippines that is
generally Vitis Vinifera, fermented without the
usually use in beverages, or in sauces to enhance
addition of sugars, acids, enzymes, water and other
the flavor of food. It is sold cheap in the market and
nutrients. Yeast consumes the sugar in the grapes
can be found in residential backyards as ornaments
and converts it to ethanol and carbon dioxide. All
(Desuasido 2001). It’s also traditionally used as
the wines produced were grapes so that the word
treatment for certain diseases. In today’s post, we
wine is synonyms with grapes. Wine is any
are listing down the health benefits and practical
fermented fruit juice. People typically associate
uses of calamansi. Calamondin, more commonly
wine solely with grapes and it’s true that the vast
called the Panama Orange, is a cross between a sour
majority of all wine that you’ll find almost
Mandarin Orange (citrus reticulata) and Kumquat
anywhere is fermented grape juice, but wine can
(Citrus fortunella). A Calamansi fruit tree from the
technically be made from other fruits like
family Rutaceae is located in the Asia. Calamansi is
blueberries, raspberries, strawberries and also can
a citrus fruit like lime helps to cure many problem
be a Calamansi. It’s created by a natural process
to keep your body safe (Santos 2009). Once, the
that occurs all around us. Local wines are rich in
Calamansi is harvested, cleaned and extracted then
culture and tradition , and certainly worth
it is ready to use in different ways. Furthermore,
preserving like Lambanog or coco vodka, Tapuy or
certain innovations to wine products have made in
rice wine and the Sugarcane Wine or Basi (Veluz
the Philippines that this study can help improve the
and Guevarra 2008). The developments in the
health condition of our country especially that many
fermentation industry started with alcohol
Filipinos are degrading our own treasure when it
beverages such as beer, wine and vinegar.
comes to fruit that is cheap and can just be found in
There are no exact historical data available for the our backyards and our country is slowly
origin of these alcoholic beverages since they were deteriorating because of the widespread non-
an essential component of every meal and religous nutritious foods consumed by people.
ceremonies of ancient civilization (Sanchez, 2008).
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 a. Color
that wine is just made typically from grape fruit but b. Taste
here in our country there are certain innovations of c. Odor and
wine products like the Dalandan wine, Bugnay wine d. Texture
and the proposed study Calamansi wine. The 2. Determine the over all
researchers need to study about the development acceptability of wine prepared
from calamansi in the different
and acceptability of Calamansi wine for us to prove
proportion as follow:
that not all wine is just made up of grape fruit and
a. 1500 ml calamansi
this study gives a sense of fulfillment and extract
motivation to produce a new product utilizing b. 1000 ml calamansi
indigenous plants that can lead to livelihood extract
opportunities. c. 750 ml calamansi extract
d. control
3. Determine the existence of the
OBJECTIVES OF THE STUDY significant differences on the
sensory characteristics of
The main objectives of the study is to calamansi wine on the difference
develop Calamansi Wine. Especially it aimed to: treatment.

1. Described the sensory

characteristics of the develop
wine using calamansi in turn of:

CONCEPTUAL/ LOGICAL FRAME WORK Schematic Diagram illustrating the

framework of the study.

TI- wine 1500ml Sensory

of calamansi evaluation of
METHODOLOGY Put in on a clean
extract calamansi wine
Schematic Diagram container for
TII-1000ml offermentation (color,
Figure I. The Schematic diagram of Calamansi calamansi extract texture,taste)
Wine preparation.
TIII-750 ml of Acceptability of
calamansi extract calamansi wine
CALAMANSI

WASH

CUT

SQUEEZE

SET ASIDE

Figure II. The Schematic diagram of Calamansi

Wine preparation.
Ingredients TI T II T III
Calamansi extract I500 ml 1000 ml 750 ml
Sugar 1 kilo 1 kilo 1 kilo
Yeast 10 10 10
teaspoon teaspoon teaspoon
Water 1500 ml 1500 ml 1500 ml

Dissolve sugar into

Materials, Tools, Equipment Slowly remove
lukewarm water the froth
I. Utensils
stir
Strainer Chopping board Containers Filter it using the strainer
Funnel and stir again in one
Add yeast (don’t stir)
direction.
Spoons Teaspoon Stock pot Stove leave it until it froth.
Knife Mixing bowl Ladle wine bottles and caps

II. Ingredients

Ingredients Treatment Treatment Treatment Treatment

I II III IV
Calamansi 1500 ml 1000 ml 750 ml contol
Extract
Yeast 10 10 10 teaspoons 10 teaspoons
teaspoons teaspoons
Sugar 1 kilo 1 kilo 1 kilo 1 kilo
Water 1500 ml 1500 ml 1500 ml 1500 ml

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

Instruments Used product of the following options and verbal

interpretation will be used:
To determine the sensory evaluation of the
Calamansi wine as well as the capability of the
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