PRODUCTION AND QUALITY ANALYSIS OF WINE FROM PINEAPPLE

FRUITS

A Feasibility Study
Presented to the Faculty of
San Francisco Integrated National High School
San Francisco Victoria, Laguna

In Partial Fulfillment of the

Requirements for the
TVL - Home Economics

AIRA COLLEEN REBULADO

JONA GRACE CHUAHAP
ARRABELLA BECERA
SHARA JANE SENTILLAS
 CHAPTER I

INTRODUCTION

Background of the study

Nature provides enough food, nutritional and environmental

security for every living being. It is up to us to sustain the boundary

of nature.

Over the decades, the definition of wine as an alcoholic

beverages derived from fermented grape juice has been attributed to

other alcoholic beverages from fermented fruits and vegetables.

Fermented beverages and alcoholic drinks are culturally and socially

accepted products for consumption, drinking, entertainment,

customary practices, and religious purposes.

In this study, f resh pineapples was use d as the main raw

material for fermentation and then investigated then brewing

process and quality evaluation of pineapple fruit wine.

 CHAPTER 2

Overview

Pineapple W ine is made from the natural juice

of pineapple. Pineapple wine achieved through natural fermentation
process of wine making has a rich, fruity flavour and aroma.

Pineapple wine accept degree is higher, colour is 28 points,

with the colour of pineapple wine, no obvious suspended solids, the
smell of the coordination, the aroma is outstanding reach 25 point,
good representativeness.

The quality and sensory evaluation results indicated that

pineapple fruit wine belongs to a kind of low alcohol wine, so it is
easy to be accepted by the public.
 ABSTRACT

This is a feasibility study of production of wine from pineapple fruits by grade 11

students at San Francisco Integrated National High School. Wine production

from pineapple waste (Ananasa comosus) was carried out by controlled

fermentation for five days. Fermentation of these wastes was done in groups.

group 1 and 2 (test and control group for pineapple wastes.). Bitter leaves

macerated was added to group 1 and 2 to obtain substrate leaves, ratio of

400:0.02:50 (gram per litter). The mixture was boiled after 18hrs at 1000 c for

30mins and the filtrate obtained was inocculated with 1.0ml of x 109 cfu/ml

saccharomyces cerevisiae, elliposides and left at room temperature (28 ±1.00C)

for 5 days. During the fermentation period, the pH, specific gravity, temperature,

percentage of alcohol content were monitored. Wine produced from substrate

treated with bitter leaves had higher alcoholic content (0.68%) than the untreated

control (0.038 – 0.26%). The microbial analysis of bacterial/fungi production in

the fermentation was also done on the production.

 ACKNOWLEDGMENTS

This project would not have been possible without the support of many people.

Many thanks to our adviser, John Henrik Fernandez, who read my numerous

revisions and helped make some sense of the confusion. Also thanks to our

panel members, John Henrik Fernandez, Faye Dimarucot, and Constancia Villar,

who offered guidance and support. And finally, thanks to my groupmates,

parents, and numerous friends who endured this long process with me, always

offering support and love.

 TABLE OF CONTENTS

PREFACE ................................................................................................... vi

CHAPTER 1: INTRODUCTION.....................................................................1

1.1 Background of the Study ...................................................................2

2 CHAPTER 2: LITERATURE REVIEW ...........................................................3

2.1Overview of the Project......................................4