“Kamias Wine”

(The Utilization of Kamias( Averrhoa Bilimbi) in Wine Production)

Researchers: Samantha Nicole Agarin, Jasmine Paz Christine Aisle Echaluce, Kim Carizo, Christian
Theo Arandia, Kenwood Armario, JF Kyle Daet, Alrich John Perea and Francis Seludo

Abstract:
The idea of making kamias wine came because this fruit had not been given much attention and that it is abundant in our
country. It is also affordable and has health benefits such as treating cough and diabetes. .

Introduction: Objectives: Methods:

Kamias (Averrhoa
Bilimbi) is regarded as a
plain sour fruit. We
wanted to unlock its full
potential by making an
alcoholic beverage that
uses the extract, since
most wines in the
Philippines use imported
ingredients.
• To develop a healthier type
of alcoholic beverage.
• To utilize local products.
• To determine the
difference between kamias
wine to other wine.
• To determine if kamias
can be a reliable source of
wine.
Hypothesis:
Raw materials were
purchased from the (Alternative)
Kamias fruit
market. The mixture was
extract is reliable
stored in a covered jar for
one month to remove source of wine.
impurities, the mixture
was strained and stored in
a sterilized bottle for two
months.

Results Documentations

Kamias Wine Acceptability Level

100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
Q.1 Q.2 Q.3 Q.4 Q.5 Q.6 Q.7 Q.8 Q.9 Q.10
No. of YES No. of NO

Discussion:
The graphs below contains the data gathered during our survey

Conclusion: References:
Based from our survey, Kamias is deemed acceptable enough… https://www.saratogaz.com
though some suggest a longer fermentation time to improve the https://www.howtomakefruitwine
taste. https://www.wikihow.com