Pear-Banana Wine

MEMBERS:

BADIANG, FRANZ ALEXA I.

GALLEON, SHANE ALLYZA G.
MATUTINO, CRIS JULLIAN D.
REBUCA, JANRHEY C.
SIENDA, MARY PRECIOUS ANNE T.
12 - GOLD

GENERAL BIOLOGY 1

Department of Education
Region I
City Schools Division of Batac
GENERAL ARTEMIO RICARTE SENIOR HIGH SCHOOL
#35 Bil-loca, City of Batac

JANUARY 2024
I. Introduction

Exploring the world of winemaking, there are alternative fruits other than

grapes to be used. It examines the techniques, challenges, and innovations in

lesser conventional approach. The goal is to contribute to a better

understanding of the diversity of winemaking practices, emphasizing the

unique characteristics of what each fruit brings to the final product. In this

experiment, Pear and Banana were used as the main ingredients. Pear

(Pyrus pyrifolia) aren’t grown much in the Philippines due to the warm tropical

climate, but in some cooler areas, specific pear varieties find a home.

Bananas (Musa paradisiaca), on the other hand, thrive abundantly in the

Philippines. The country is one of the top producers of bananas globally, with

the Cavendish variety being the most common. Bananas are a staple in

Filipino cuisine, enjoyed both as a snack and as an ingredient in various

dishes. While not native to the Philippines, both pear and banana have found

their place in the local culinary scene, contributing to the diverse and flavorful

array of fruits available in the country.

The purpose of this experiment is not only to create a new unique flavor but to

use ingredients other than the common grapes in winemaking. This also

shows the advantages of preserving food. Preserving fruits as wine not only

extends their shelf life but also reduces wastage while amplifying flavors

through the natural fermentation process. It adds versatility to culinary

creations, is cost-effective, supports local agriculture, and brings a personal

touch to celebrations. Additionally, moderate consumption of fruit wines may

 offer health advantages. In essence, it's a creative, enjoyable, and

sustainable approach to utilizing seasonal fruits.

The combination of the pear and banana gives a delightful blend of flavors. It

has a unique and refreshing taste that will elevate people’s wine appreciation.

Not only it is a refreshing drink, it also contains a lot of nutrients.

II. Methodology

Ingredients used:

3 medium sized pear

1 kg banana

1 kg brown sugar

4 L water

2 tbsp yeast

Procedure

The first thing that our group did was to sanitize the work area and all of the

materials that will be used to prevent bacteria production or the contamination

of the final product. Let the water get to a rapid boil while preparing the fruits
 to be used. Once the water is boiling, lower down the heat and add in the cut

fruits including their skins. Add in also the brown sugar, and mix. Let it simmer

for at least 45 minutes or 1 hour, while stirring occasionally. When done, let it

cool down completely before adding in the yeast. Pour the mixture into a

sterilized container then cover with an air-tight lid. Place it aside and let it

ferment. Once the vigorous fermentation is done, strain with a cloth to have a

clear liquid wine. Transfer to the final bottle and it is ready to be drinked or

stored for as long as possible.

III. Results and Discussions

The researchers first opened the fermenting wine after 10 days and

observed the following:

Appearance

For the wine’s appearance, it has this golden-brown color similar to brandy

which is also an alcoholic drink.

Odor

It was found out that the wine has the smell of a typical alcoholic drink

when the bottle has opened. That it was assumed as a successful

product.
 Color

At first, it has this cloudy brown color but after being fermented, it changed

into golden brown color.

Taste

After two weeks of being fermented, the wine tasted like “basi” which is an

Ilocano alcohol made from sugarcane.

IV. Conclusion

In summary, the pear-banana wine is successful that gone through a lot of

process while it was fermenting. We did not know what to expect but we

just trust the process, and we were so happy that we did. The fruits’

flavors may not have been evident, it sure is still a decent wine.
APPENDIX
Preparing the Ingredients
2 weeks of Fermentation
7 weeks of Fermentation after straining