ALUBIJID NATIONAL COMPREHENSIVE HIGHSCHOOL

Alubijid, Misamis Oriental

The Feasibility of Muntingia Calabura as Wine

In partial fulfillment of the requirements in Research II

Karen Ann Sumodevilla Salvador

Researcher

Ms. Tyra Jaye Juario

Research Adviser 8
Table 2:

DAYS/WEEKS KILO GRAMS KILO GRAMS RESULT

USED (SUGAR) USED(ARATILIS)

1-19 WEEKS 2 KG ½ KG BITTER

10-20 WEEKS 3 KG 4 KG SWEET

Therefore the sugar also affect the time of fermentation .But to much sugar can
also cause of early expiration on the product .

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 Table of Content

Abstract………………………………………………………………………………… i

Acknowledgement……………………………………………………………………. ii

Table of Content………………………………………………………………………. ii

Chapter 1-Introduction

•Background of the study………………………………………………………. 1

•Statement of the Problem,Significance of the

study……………………………………………………… 2

•Scope and Delimitations of the Study, Definition of Terms………………… 3

Chapter 2-Review of the related Literature 4

Chapter 3-Methodology 5

•Materials\Methods, General Procedure, Picturials…………………………… 6

•Flow Chart………………………………………………………………………... 7

Chapter 4-Results and discussions ……………………………………………… 8

Chapter 5-Conclusions and Recommendation…………………...................... 9

Bibliography…………………………………………………………………………… 10

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 Acknowledgement

The researcher want to thank the people who help me, especially God who guide
to finished this study. To my Teacher in research Ma’am Tyra Warrio for guiding me on
this study. To my Mama and Papa who gave me financial support for this study. To my
Kuya Christian Ray Baculio for guiding me and to my nanay and tatay who help to find
my source of Jamaica cherry to my Mama fidela who also support me on whatever thing
that I do. .

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 Abstact

The research attempted to test the Feasibility of Muntingia Calabura as the wine,
to help the people in the community in establishing small enterprises to earn and to
make wine an acceptable beverage regardless of their status in life. The sweet, sticky
and sometimes slightly astringent berries are consumed fresh and as preserves and
jam and are very popular with Filipino children. It’s rich in Vitamin C, Calcium,
Phosphorous and Iron. One of the distinct characteristics of the aratilis tree is its ability
to grow in poor soil and to tolerate acidic and alkaline conditions as well as drought
making it a good “pioneer” plant. In addition, aratilis is also a fastgrowing fruit tree and is
very prolific.. As the researcher going further on this the study, the researcher discover
that, if the water, jamica cherry and 1kg of sugar when combined together and shake for
even 20 second will explode. Based also on the researchers study the longer time that
the Jamaica wine will be ferment the sweetest taste and it has a strong effect for the
people who will drink it. There are 12 benefits of Jamaica cherry; great pain blocker, can
lower blood pressure, protect against heart attack, treats abdominal cramps, cure head
ache and etc. As any other, cherries or berries it can be consumed raw or even better it
can be process into jams. So as an alternative alcoholic drink aratiles is advisable for its
natural an good benefit that the in taker can have.

i
 Chapter I

Introduction

Background of the study

Wine is an alcoholic beverage made of fermented fruit juice, usually from grapes.
The natural chemical balance of grapes lets them ferment without the addition of
sugars, acids, enzymes or other nutrients. However, the limited supply of grapes in
tropical countries like in the Philippines, lead to the utilization of local fruits as substitute
raw materials for grapes in wine making. Wines made from other fruits, such as apples
and berries are normally named after the fruit from which they are produced generically
called fruit wine or country wine .Wine is popular and an important beverage that
accompanies and enhances a wide range of European and Mediterranean style
cuisines, from the simple and traditional to most sophisticated and complex. It is
important in cuisines not just for its value as a beverage, but as a flavor agent, primarily
in stocks and braising since its acidity lends balance to rich savory or sweet dishes.

On the other hand, Aratiles fruit is a minor but well-known and wholesome fruit,
borne by a multipurpose tree and therefore merits inclusion. The abundant fruits are
round with red and sometimes yellow, smooth, thin, tender-skin and light-brown, soft,
juicy pulp with very sweet, musky, somewhat fig-like flavor, filled exceedingly minute,
yellowish seeds, too fine to be noticed in eating. This fruit is naturalized and widely
distributed. It is available anywhere, especially here in the Philippines. There are 12
benefits of Jamaica cherry; great pain blocker, can lower blood pressure, protect
against heart attack, treats abdominal cramps, cure head ache and etc. As any other,
cherries or berries it can be consumed raw or even better it can be process into jams.

Wine is a beverage usually made by the partial or complete

fermentation of the juice of the fresh fruits. So as an alternative alcoholic drink aratiles is
advisable for its natural an good benefit that the in taker can have.

1
Statement of the Problem

This study was conducted with the purpose of comparing the general
acceptability of the two formulation of Aratiles wine.Specifically, it requires answering
the following questions:

1. Is the Muntingia Calabura feasible as Wine?

2. What is the difference between the local wine such as: Coconut wine,
Bignay wine in term of:
A. Taste
B. Cost

Objectives

This study aims to determine the following:

1. Muntingia Calabura is feasible as wine beacause of minerals and vitamin

content that is good for the health of consumer.
2. The difference of Muntangia Calabura wine to the other local wine is: the way
how it was prepared, taste , cost , and quality.

Significance of the Study

The research attempted to test the Feasibility of Muntingia Calabura as the wine,
to help the people in the community in establishing small enterprises to earn and
to make wine an acceptable beverage regardless of their status in life.

2
Scope and Limitation of the Study

This study was primarily concerned with the making of Muntingia Calabura
as wine using Juice Fermentation. Evaluators of the sensory qualities were
participated only by thirty (30) teachers and students of Cogon Elementary
School with an aged limit of 12. This study is conducted at Purok # 4 Cogon
Gitagum Misamis Oriental.

Definition of Term

Aratiles – material used in making homemade wine.

Wine – The organic wine; made out of Aratiles (Muntingai Calabura)

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 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Aratiles fruit is a minor but well-known fruit that is naturalized and widely
distributed, but is rarely grown on a commercial scale and are just sold on markets in
small amounts. It tends to be an invasive plant since birds disperse the seeds and they
germinate readily. It is available anywhere, especially here in the Philippines.

Nowadays, Aratiles Ice Creams, Cakes and Ice Candies can be tried at some places
here in the Philippines.

One of the distinct characteristics of the aratilis tree is its ability to grow in poor
soil and to tolerate acidic and alkaline conditions as well as drought making it a good
“pioneer” plant. In addition, aratilis is also a fastgrowing fruit tree and is very prolific.
Once the berries ripen and harvested the tree flowers again to be pollinated anew by
birds and insects such as bees and butterflies and these make for a lot of seeds to be
spread by man and animals as the next generation of aratilis trees. Aratilis trees can
shed much leaf and branch litter and therefore they can be used for reforestation
projects in underdeveloped areas as these contribute to the improvement of the soil
resulting to better adaptation by other trees.

Wine

Wine is a mild natural tranquilizer, serving to reduce anxiety and tension. It also
provides several amounts of minerals and vitamins. In addition, wine serves to restore
nutritional balance, relieve tension, sedate and act as a mild euphoric agent to the
convalescent and especially the aged.

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A number of wines that are proudly Philippine made are now widely distributed like
Bignay Wine, Dragon Fruit Wine, Mango Wine, Passion Fruit Wine, Miracle Fruit Wine,
Guyabano Wine, Duhat Wine, all from fruits native here in the Philippines. There is also
Tapoy (rice wine), Lambanog (Coconut Wine), Basi (sugar cane wine), Agkud(liquor
made from rice, corn, cassava or sorghum), Laksoy( a liquor distilled from the sap of a
nipa palm) and a whole lot more.

Muntingia calabura, the sole species in the genus Muntingia, is a flowering plant native
to Philippines, Southern Mexico, the Caribbean, Central America, and western South
America. Common names include (English) Jamaican cherry, Panama berry, Singapore
cherry, Bajelly tree, Strawberry tree; (Spanish) bolaina, yamanaza, cacaniqua, capulin,
blanco, nigua, niguito, memizo or memiso; (Indonesia) kersen; and (Vietnamese) Trứng
cá (thực vật); and (Filipino) aratilis, aratiles, manzanitas and sarisa.

Studies show high levels of antioxidant activity in the fruit extracts as stated on the
present study by Preethi, K., Vijayalakshmi, N., Shamna, R. and Sasikumar, J. M.
(2010) entitled “In vitro antioxidant activity of extracts from fruits of Muntingia calabura
Linn.” from India. There was a correlation between antioxidant activity and phenolic
flavonoid contents.

In fact, a study concluded that M. calabura possesses a potential antibacterial

property that is comparable to the standard antibiotics used.

It is also stated that aqueous extract of Muntingia calabura showed significant

antinociceptive activity against chemically and thermally induced noxious stimuli.

Moreover, Gayathri, T., Mohan, T. C. K. and Murugan, K. (2007) cited in their

“Purification and Characterization of Polygalacturonase-3 from Muntingia calabura linn.
” that the molecular mass of the Endo-polygalacturonase-3 (PG-3), the key enzyme of
fruit ripening was purified to near homogeneity was determined as 85 kD, by size
exclusion chromatography. SDS-PAGE of PG-3 revealed two dissimilar bands of 62 and
21 kD as heterogenous subunits. The optimum pH of PG-3 was found to be 4.0. The

5
enzyme had an optimum temperature of 40°C and was relatively stable at 50°C and
60°C. Km for the substrate polygalacturonic acid was found to be 0.27%. The purified
enzyme was a glycoprotein with 6.6% carbohydrate content.

The medical profession has recognized the healthful and nutritive properties of wine for
thousands of years. Recent archeological evidence shows wine was in use as a
pharmaceutical as early as 3,150 B.C. Hippocrates recommended specific wines to
purge fever, disinfect and dress wounds, as diuretics, or for nutritional supplements,
around 450 B.C. A French doctor wrote the earliest known printed book about wine in
1410 A.D.

Most of the pathogens that threaten humans are inhibited or killed off by the acids and
alcohols wine. Because of this, wine was considered to be a safer drink than much of
the available water up in until the 18th century.

Regular moderate wine drinking was discovered to be the one consistency. Studies in
England and Denmark found the occurrence of coronary disease to be much higher in
heavy or binge drinkers and even higher in abstainers.

Moderate consumption of red wine on a regular basis may be a preventative against

coronary disease and some forms of cancer. The chemical components thought to be
responsible are catechins, also known as flavonoids and related to tannins. Catechins
are believed to function as anti-oxidants, preventing molecules known as "free-radicals"
from doing cellular damage. One particular form of flavonoid, called oligomeric
procyanidin, recently proved to prevent hardening of the arteries.

The nutritional content of wine is minimal. There is no fat, cholesterol, or dietary fiber in
any wine. On the other hand, only with overindulgence would anyone reach their
Minimum Daily Requirement for calories, carbohydrates, sodium, protein, vitamins or
minerals, all of which all wines contain to some mostly insignificant degree. The specific
content varies between types, depending upon color, alcoholic strength and residual
sugar

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One recent study, published in the 2004 year-end edition of the American Journal of
Physiology, indicates that resveratrol also inhibits formation of a protein that produces a
condition called cardio fibrosis, which reduces the heart's pumping efficiency when it is
needed most, at times of stress. More evidence suggests that wine dilates the small
blood vessels and helps to prevent angina and clotting. The alcohol in wine additionally
helps balance cholesterol towards the good type.

Other medical studies point to multiple benefits of regular moderate wine drinking that
may include lowered risks of stroke, colorectal tumors, skin and other types of cancers,
senile dementia, and even the common cold, as well as reduce the effects of scarring
from radiation treatments.

Over 400 studies worldwide, many of them long-term and in large populations,
have concluded that most healthy people who drink wine regularly and moderately live
longer.

Some air pollutants and particulate matter from cars can be deposited on soil and
surface waters where they enter the food chain. This substance can affect the
reproductive, respiratory, immune and neurological systems of animals. Another
problem is the nitrogen oxides coming from the cars. They are major contributors to acid
rain which can harm the organisms. Bioethanol is a high octane fuel and can be an
alternative for the lead in the petrol (or gas) used by the vehicles. The combustion of
bioethanol results in a clean emission because it produces far less carbon dioxide as
the fuel crop absorbs the carbon dioxide, thus results to a good air quality. It’s also
environmentally friendly for it uses a biodegradable source to make this kind of product.
Unlike the petrol, it can harm the soil and might lead to a damage with the food chain.
Muntingia calibura, a native fruit that grows in this country, is not always been given
much attention from people. This fruit is not being sold in the market, so it really is a
good source for it is free and convenient to gather. Some of the fruits were not eaten
and let them fall from the tree. Instead of letting this happen, it can be useful in making
them as a source of bio ethanol.

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 In Brazil, the trees are planted along river banks. The fruits falling from the tree attract
fish that are then caught.
              The timber from what is also known as the Jamaican cherry is reddish brown. It
is compact, durable, and lightweight and can be used for carpentry. It could also be
used as firewood. The bark can be used to produce ropes and fiber for bark skirts. Due
to its ability to grow in poor soil and its effective propagation by means of bats and bird,
it could be used for reforestation projects.
              In India, it is used in urban gardens for its ability to grow fast and attractiveness
to small fruit-eating birds such as the flower pecker. It is also commonly planted in
parking lots. Wood is compact, fine-grained, moderately strong and light in weight and
durable, used for carpentry work. Fast growing tree that makes for a favorable shade
tree. 

As with any other cherries or berries it can be consumed raw or even better it can
be processed into jams. Furthermore, the leaves can be used for making tea. This fruit
has a wide range of uses, starting from fish bait (being used in parts of Brazil) up to
being eaten for pure pleasure and not being sold for profit (mainly in Indonesia and
Philippines).

Aratilis not only that tastes great, but it can be highly beneficial to our overall
health.

In Mexico, the fruits are eaten and sold in markets. The fruits can be
processed into jams and the leaves can be used for making tea.

In Brazil, the trees are planted along river banks. The fruits falling from the
tree attract fish that are then caught.

In the Philippines and Indonesia, the fruits are usually eaten mostly by children,
although they are not sold in the markets. The skin is slightly tough and often discarded
by children.

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 CHAPTER III

METHODOLOGY

This chapter describes on the researcher’s procedure on performing her procedure in

making organic wine made out of Muntingia calabura. The materials used in this study
is the following:

Materials:

• ½ kilogram of Muntingia Calabura (Jamaica Cherry)

• Water (500 mL)

• ¼ kilogram of white sugar

• 1 empty glass bottle

• Bowl

• Strainer

• Funnel

• Flask

Procedure

1. Gather all the materials needed

2. Get the blender and put the 2 kg Aratiles on it and start blending.
3. Separate the juice of Jamaica Cherry using strainer and put in a clean bow.l
4. After separating, put your 1 ½ kg of white sugar and stire it properly
5. After mixing the sugar,get the Gallon jars and put your Jamaica cherry juice
on it.
6. Lastly observe what happen after 2-3 weeks

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Flow Chart

Gather all the materials Cut the Muntingia

Calabura into two pieces.

After putting the Get the Muntingia

Muntingia Calabura, put
Calabura and put it on
the 500 mL water.
the empty glass bottle

Then put the ¼ kilogram of

And lastly
white sugar, the close the
observed within 2-
bottle cap properly.
5 weeks.

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 PICTURIALS
Materials:

ARATILES STRIANER AND CALDERON

WATER

BOWL WEIGHING SCALE

KNIFE

Procedure:

Finished product

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 Bibliography

 www.aratiles.com.ph
 www.//agriculturistaratiles.com.ph
 www.toxiceffectofaratiles.com.ph
 www.braingrovearatiles.com.ph
 www.factsaratiles.com

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 CHAPTER IV

RESULTS AND DISCUSSION

This result is based on the researchers observation during his/her products result on
fermenting Muntingia Calabura as Wine.

KILO/GRA KILO/GRA TASTE RESUL

TRIAL M M LITER DAYS/WEE SMELL T
S (JAMAICA (WHITE SUGAR / mL K (STRONG OR
CHERRY USED) USED) NOT)

(water FERMENTE
used)
D

1ST ¼ KG 1/3 KG 7-8 weeks Not SUPE BAD

TRIAL 1L R
SWEE QUALITY
T

2nd 1 KG ½ KG 5-9 Not

TRIAL 40 mL weeks SOUR BAD

QUALITY

3rd ¾ KG NO 20 mL 6-7 weeks Not BITTE BAD

TRIAL SUGAR R QUALITY

4th 1KG 1/3 KG 50 mL 1 MONTH STRON GOOD GOOD

TRIAL G QUALITY
Table 1:

Therefore the researcher concluded that, if the water and sugar is not estimated properly the wine will
become sour or bitter and you’re wine will end up as waste, just like in the first trial the sugar and water is
not fit for the main ingredient which is Muntingia Calbura and it end as very sweet and become a waste, in
the second and third trial the sugar is estimated properly but the water is not enough.On the third trial the
researcher had successfully made the exact wine .

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 Chapter V

Conclusions and Recommendation

Conclusion:

The researcher conclude that when the water, Jamaica Cherry, 1kg of sugar when
combine together and shake for even 20 seconds it will explode .Therefore the
researcher recommended to use the following amount of the material like;

1. Water- 300 ml
2. Sugar -1/2 kg
3. Jamaica cherry- ½ kg

Summary of findings;

Based on the result that the researcher get from this investigatory project. The wine can
be quickly fermented when you put a lot of sugar in the texture.

Recommendation:

Therefore the researcher recommended to use the following amount of the material like;

1. Water- 300 ml
2. Sugar -1/2 kg
3. Jamaica cherry- ½ kg

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