Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Java Plum is commonly called as duhat here in the Philippines and

is scientifically known as syzygium cumini, belongs to the family

Myrtaceae and is typically found in tropical countries such as the

Philippines (GOQii 2015). Duhat looks like grapes and their size is quite

similar to each other. Unlike grapes, duhat leave stains on mouth and

hands. When eating, it is usually paired with salt to remove its astringent

taste.

Food processing is the transformation of raw materials into food or

food into other form of foods. Raw materials like fruits can also be

processed in various ways for future use. One of these which are not often

practice is making fruit wine. Fruit wines are alcoholic beverages (usually

made of grapes) which is made of various base ingredients and prepared

through fermentation. It is typically referred to by the type of the main

ingredient used. However, the taste and the overall features of wine

merely depend on kind of fruit and how it is processed. Wine is typically

fermented within one to two weeks. Wine is more expensive if you age it

more than a year.

The researchers observed that duhat fruit is not too common here

in the Philippines unlike grape fruit and it’s one of the reasons why they

choose this fruit. By making it into wine, duhat will be well-known, not just

as a fruit but also as a wine. Wine can be one of the key elements in every

occasion. It represents fun and celebration. Many people hosting a party

prefer it because it contains less alcohol compared to other alcoholic

beverages, wine contains less alcohol and it goes so well with food. Along

with the increasing demand for wine today is the steady increase of its

price depending on its quality and brand. Having a new kind of wine to

drink will give them more preference and it can also help on wine

importation to other countries. Getting a share of the market for wines

would help the farmers and the local industries if the Philippines could

make its own wine using their own home grown fruits.

Therefore, this research aimed to develop a unique kind of wine

that is made from duhat fruit. Moreover, it also intended to determine the

level of acceptability of duhat wine in terms of color, appearance, aroma

and taste.

Background of the Study

For centuries, the Philippines had its own tradition of brewing,

fermenting and drinking wines which are produced in the different parts of
the country. Every region has its unique and exotic line of alcoholic drinks

& beverages and such concoction had been locally developed long before.

The Philippines has a standard tropical maritime climate that includes high

temperatures, high humidity and abundant amounts of rainfall. These

conditions promote abundant growth of flora, making the Philippines one

of the world's biodiversity hotspots. The tropical climate promotes the

growth of mold and mildew and grapevines typically thrive in temperate

climates. Wineries in the Philippines do not include the grape vineyards

that are typically found in other wine-producing countries. The country is

home to a few larger wineries that produce their products and export them

to other countries. This study aims to produce a wine that will be made

from a fruit that is ample in the country like Duhat and this will be a unique

wine for the Filipino taste. Duhat fruit is an important summer fruit,

associated with many health and medicinal benefits. According to Len

Carpio (2015) Duhat fruit is known to relieve stomach pain, carminative,

anti-scorbutic and diuretic. Duhat juice when made into vinegar is good to

reduce enlargement of spleen, diarrhea, and who has urine retention

problems. Duhat’s ployphenolic compounds are effective against cancer,

heart diseases, diabetes, asthma and arthritis. Various digestive disorders

i.e. flatulence, bowel spasm, stomach disorders, dysentery are cured by

duhat. It is also eaten as tonic to increase sexual activity. This are the

reasons why the researchers chose Duhat fruit as their product. Today,

fruit juices as well as juices from vegetable portions or sap of plants are

also made into wines and differentiated from grape wine by specifying the
fruits/raw materials from which they are manufactured . Wines from tropical

fruits have varied characters, flavors, aromas and colors that are

contributed by the kind of fruit, the method of manufacture. Duhat wine

goes through the process of fermentation, a local produce that is affordable

to the “masa”. It is definitely one of the best tasting local wines because of

its uniqueness with the combination of sweet-sour taste. The interest in

making fruit wines is fun and have not faded, instead there still growing

interest from many persons who have fallen under the spell of this

fascinating art. At present, fruit wines being produced in our country for

commercial purposes are very few . According to crop statistics (2007)

India is the largest producer of fruits in the world with an annual

production of 46 million tons, amounting to 10% of total world production.

Nearly 20–30% of the produce is generally spoiled at post-harvest stages

leading to losses.  There is only one well-known fruit wine factory whose

products are marketed under the trademark of Sevilla wines. Numerous

researches by workers from different part of the world contributed to the

progressive changes within the wine industry that led to the development

of new techniques, consistent quality and distinctive characters of the

wines. The researchers have been testing fruit wines that are locally

produced and it seems that there are still lots of improvement that can be

done.
Theoretical Framework

The study is anchored on the Philippine National Standard’s

recommended code of practice for the processing and handling of tropical

fruit wines. This code of practice is concerned with receipt of raw materials

and ingredients, preparation and processing of tropical fruit wines as

defined in this Code, in order to conform to the required standards stated

in PNS/FDA No. 30: 2010 Standards for Tropical Fruit Wines. The product

may be prepared by fermentation of the juice and/or products of different

tropical fruit varieties listed in but not limited in the country (PNS/FDA

2010).

The research problem objectives can also be justified by the

concepts of Priscilla C. Sanchez on her book, entitled Philippine

Fermented Foods: Principles and Technology. Based on the author's

extensive experience as professor and practitioner in the field of applied

microbiology, the book provides a detailed description of Philippine

fermented foods, the process of improving traditional fermentation

methods, and the production of nutritious, safe, and wholesome foods

through fermentation. Standards, regulations, and laws promulgated for

the proper monitoring of fermented foods to ensure their safety are also

discussed. The comprehensive data presented on ethnic foods are not

found elsewhere, making it an indispensable resource for scientists, food

technologists, students, teachers, as well as the food industry. Foremost of

these is her concept to consider in winemaking. It is the selection of fruits

with good aroma and flavor as well as proper acid-sugar balance. The

most critical in acid-sugar balance is the presence of acid in the fruit since

sugar can be added in the form of granulated or refined sugar. (Sanchez

2008).

The fact that duhat fruit has the presence of acid in it, will give the

authors a basis that it can be develop into wine through a process of

fermentation and a proper filtration.

Conceptual Framework

The concept are related to the present study and will serve as a

backbone in this research. The researchers provide a conceptual

framework that shows the inputs which are the ingredients needed, the

process on how to make the product and the output which is the product

itself.

Input Process Output

Sugar  Preparation
Duhat Wine
Water  Ratio of Ingredients

Yeast  Fermentation

Duhat  Filtration

 Pasteurization

 Storage/ageing

Figure 1: Research Paradigm of the Study

Statement of the Problem

The study sought to determine the probability of utilizing local root

crops (ube, sweet potato, cassava and taro) in making wine.

Specifically, this study aimed to answer the following questions:

1. What are the characteristics of wine made from duhat compared

as to:

1.1 Sensory attributes

1.1.1. aroma;

1.1.2. color;

1.1.3. flavor

1.1.4. after taste?

1.2. Physico-chemical properties

1.2.1. pH level;

1.2.2. alcohol content?

1.3. Microbiological content

1.3.1 molds;

[Link]?

2. How are the local root crops prepared into homemade wine in

terms of:
2.1 preparation;

2.2 ratio of ingredients;

2.3 fermentation;

2.4 filtration;

2.5 pasteurization;

2.6 storage/ageing?

3. What is the level of acceptability of duhat wine as to:

3.1 aroma;

3.2 color;

3.3 flavor;

3.4 aftertaste;

3.5 overall impression?

4. What is the cost benefit of preparing homemade wine from duhat fruit?
Significance of the Study

This study can help the wine lovers or drinkers to make homemade

wine using duhat fruit. Making it “homemade” is economical because the

availability of raw materials is in the locality and minimal equipment is

needed to process.

It can also help the community to utilize the available root crops

into something profitable, cheap and healthy alternative to red wine.

Making homemade wine out of root crops can provide opportunity to

venture business and employment to the community. Likewise, the people

in the provinces can earn money through homemade wines which are not

very much intoxicating.

The root crop growers and farmers can help stabilize their income

generating products and at the same time increase the range of

productivity. It is also beneficial to the TLE teachers because it will create

an avenue for them to convert the raw materials into processed product

and to the students a chance to earn extra money while studying.

Furthermore, entrepreneurs and future researchers of this study

can have a glimpse on how to produce wine using local root crops.
Scope and Delimitation of the Study

The research study is focused on the development and

acceptability of duhat in the industry of wine making. Its target is to

familiarize the people with the factors as well as the properties of this fruit

as feasible ingredient in making wine. In addition, the research is confined

on the characteristics such as sensory attributes, physio-chemical

properties and microbial content of wine.

Furthermore, it aimed to determine if the duhat fruit produced a

good quality of wine in terms of aroma, color, flavor, taste and general

acceptability.

Definition of Terms

For further understanding and clarification of this study, several

relevant terms are defined as follows:

Aftertaste. It is the taste intensity of wine that is perceived immediately

after the beverage is removed from the mouth ([Link]).

Ageing. In this study, it is the process of acquiring the maturing

characteristics of wine made from duhat.

Alcohol Content. The quantity or amount of alcohol present in each

homemade wine after fermentation. It is usually expressed in percentage

by volume.
Aroma. It is associated with the degree of alcohol of wine and its essence

in relation to the raw materials from which the wine was made from. It may

also pertain to any foreign odor of wine influenced by the type of container

or barrel used during fermentation.

Appearance. It is the bright or rich color, hazy or cloudy outward aspect

of wine.

Color. It is the distinctive appearance of the product. It is generally the

same or close to the original appearance of the raw materials/ root crop

used.

Cost. It is the amount of money spent to procure the ingredients,

materials and tools needed in the production of homemade wine.

Cost benefit. It is the systematic process for calculating/computing the

total expected cost of wine against the total expected benefit. It is a way to

determine if the wine is economical, profitable or practical to be produced.

Ethanol or Ethyl alcohol. It refers to a colorless liquid with pleasant

smell. In this study, it refers to the alcohol yield after the fermentation

process. It is the same alcohol present in beer, wine and hard liquor.

Fermentation. It is the chemical reaction that involves degradation of

carbohydrate material without the presence of oxygen. Agents of

fermentation include bacteria, molds and yeast.

Filter. It is a device made of or containing a porous material used to

collect particles or impurities from liquid or gas passing through it.

Filtration. The mechanical and physical operation which is used for the

separation of solid mash of root crops from liquid by interposing a medium

through which only the liquid can pass.

Flavor. It is the blend of taste and smell sensation effected by the wine in

the mouth.

Ingredients. They are the raw materials and substances used in the

utilization and production of homemade wine.

Microbiological test. It is the analysis conducted inside the laboratory

with the use of sophisticated equipment and devices to determine the

molds and yeast content of a given sample. In this study, it is the process

of determining the amount of molds and yeast in the solution after the

expected fermentation time of the wine made from duhat fruit.

Molds. These are fungi that are found naturally in the environment. It is a

eukaryotic micro-organism that can grow by extension of hyphae, the

multicellular filaments form of molds. Some molds cause disease or food

spoilage, others play an important role in biodegrading or in the production

of various foods, beverages, antibiotics and enzymes. In this research, it is

the microscopic organisms subjected to treatment so as to avoid spoilage

of the wine made from duhat.

Overall Impression. It is the effect or feeling retained after drinking the

wines made from duhat fruit.

Pasteurization. It is the process of heating the wine to a specific

temperature for a predefined length of time and then cooling it after it is

removed from the heat. This process eliminates the growth of

microorganisms that could cause spoilage to wine.

pH. It refers to the measure of the acidity or basicity of the produced wine

from duhat.

Physico-chemical test. It is the process of determining the alcohol

content and pH level of the wine made from duhat.

Preparation. In this study, it is the action or process of making the

materials and ingredients ready for the production and fermentation of

homemade wine.

Ratio of Ingredients. It refers to the standard portioning of all ingredients

to produce the required standard volume of homemade wine.

Sensory Attributes. In this study, they refer to the quality or characteristic

of wine made from duhat fruit as perceived through our senses. (i.e. taste,

smell, appearance)

Storage. The standard way of keeping the homemade wine is in clear

glass bottles sealed with cork. It is an important consideration in making

homemade wine that is being kept for long-term aging. The light, humidity
and temperature of storage greatly affects the overall quality of stored

wine.

Taste. It is a small quantity of something drunk or sampled to assess its

effect on the sensory receptors on the surface of the tongue or in the

mouth.

Yeast. It is a living, single-celled fungi that “eats” sugar and other

carbohydrates and releases alcohol and carbon dioxide (Microsoft Encarta

2008). It is reproduced by budding. In this study, it refers to the material

added to root crop to start fermentation and produce wine. Specific yeast

named Bruggeman was used.

Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the theories, principles, facts and studies

that have been conducted to facilitate inquiries and investigations to which

the study is similar and related.

Related Literature

A. Foreign

Wine is an alcoholic beverage made from the juice of grapes.

During fermentation, microscopic single-celled organism called

yeast which digests sugar found in fruit juice, producing alcohol and

carbon dioxide gas in the process takes place. Although grapes are

the most commonly used fruits to make wine, it can also be made

from the fermented juice of other fruits. Wine naturally contains

about 85 to 89 percent water, 10 to 14 percent alcohol, less than

one (1) percent fruit acids, and hundreds of aroma and flavor

components in very small amounts. Wine character—its taste and

smell—is derived from many factors including the grapes it is made

from, where they were grown, and the production techniques

applied by the wine maker (Microsoft Encarta 2008)

In Africa and in some parts of Asia and Latin America, 30 % of the

harvested banana fruits are squeezed to produce juice that can be

taken fresh or fermented with sorghum flour to make banana beer

and wine. A highly perishable fruit like banana can be converted

into shelf stable products and convenience foods such as chips and

wine through research and development. Wine can be made from

many fruits and plants that contain natural sugar. Honey rose petals

have been used to make wine. But most wine is made from grapes

and when the word wine is used alone without a description name

such peach wine or blackberry wine, it always means grape wine

(Agnes 2011)

In California, Apple juice is allowed to ferment naturally, nothing is

done to alter or preserve it and it contains not more than eight (8)

percent of alcohol by volume. The method of filtration,

pasteurization, use of pectic enzymes or other customary cellar

operations were considered in wine making (Amerine, 2009)

In England and in several European countries, apple wine is

produced in important quantities. In Great Britain, the term “cider”

means apple wine, hard cider or fermented apple juice. Ciders

made in France are produced as follows: the apples are stored in

bins for a few days to develop aroma. They are then washed,

sorted to remove rotten fruits, then crushed and pressed in a rack

and cloth press. In some plants, according to Charles, the crushed

apples are not pressed at once but are allowed to stand for three

(3) to twenty four (24) hours to develop color and flavor before

pressing. The crushed fruits are allowed to drain during this period

of maceration. The maceration greatly improved the pressability of

the crushed apples (Amerine, 2009).

Syzygium cumini (family myrtaceae) is an evergreen tropical tree

native to tropical countries from Pakistan thorugh out Southeast

Asia it is fast growing, reaches up to 30 meters tall and lives up to

100 years. The tree is also known as Java Plum. It has many other

common names in the various regions. Buddhists and Hindus

consider the sacred and worship using the leaves and fruits. Indian

emigrants brought it overseas from India and it is common in former

tropical British colonies. Duhat has been introduced in Cook

Islands, Fiji, French Polynesia, Guam, China, Malaysia, Caribbean

and America. Duhat is used for many purposes. It is planted for

shade and as a windbreak. Fruits are made to drinks, vinegars and

the leaves are used as food for livestock and silkworms, as they

have good nutritional value. ( Bingglei 2007; PIER 2011)

Java Plum is a plant that has been used in popular medicine for the

treatment of insulin dependent diabetes mellitus (DMID). Anti-

diabetes properties of duhat is also known to be diuretic as it can

cleanse and detoxify your system. As for the tree bark can cure

asthma, gingivitis, indigestion and sore throat and even ulcer. Duhat

is seasonal; its season is from the month of May until the month of

July. (Schossler, Mazzanti and Cecim 2008)

Sugar is a term that can mean different types of chemical

compounds. The three forms of sugar humans most often consume

are glucose, fructose and sucrose. The most common form of sugar

is sucrose in a crystallized form and it also known as white sugar

and generally used in wine making. Fructose is a type of sugar

found in fruit and corn and glucose is a base sugar only found in

conjunction with fructose and sucrose. Wine is considered to be

fermented product of any sugar solution, from grape juice to

extractions of grains or flowers or other plant materials. Generally,

fruit juices will not require the addition of significant amounts of

additional sugar, while other plant materials will necessitate varying

additions of sugar to produce the desired result. (Calisto 2010)

When faced with underripe grapes, winemakers may add sugar to

still wines to increase alcohol levels. Sugar may also be added

before bottling to improve mouthfeel and lower astringency. Many

regions allow the practice (known as chaptalization), but in

California sugar can’t be added to any still wine. The only time it’s

allowed in the Golden State is during the dosage phase of sparkling

winemaking—the stage just before it’s corked. (Wine Enthusiast

Magazine 2014)

Five-ounce glass of red table wine typically contains about 0.9

grams of total sugar, while a glass of chardonnay contains about

1.4 grams. A sweet dessert wine, typically served in a smaller two-

to three-ounce glass, contains as much as 7 grams of sugar.

Depending on where the wine was made, the total may include

added sugar or sugar from unfermented grape juice, along with the

sugar that occurs naturally in the grapes. (The New York Times

2015)

The juice in a wine ingredient kit has been concentrated in order to

increase the viscosity and make it shelf stable without

preservatives. The concentration method used only eliminates

water. Minerals normally occurring in the juice remain intact. For

this reason plain filtered drinking water should be used to bring the

volume up to the 23 liter mark. The degree of concentration used to

package the wine kit will affect the life cycle of the finished wine.

Kits which are more concentrated will mature more quickly and
reach their peak flavor sooner. Less concentrated kits will mature

more slowly and continue to improve and develop over years rather

than months. (Leeners 2016)

Wineries are trimming their water use in the vineyard and in the

winery. Rare is the vineyard these days that doesn’t have drip

irrigation. Plus, that drip irrigation is often control by very

sophisticated sensors in the ground and air that ensure not a drop

more water is used than necessary. Many wineries have also found

that giving the vines less water than they traditionally had can lead

to better grape quality. This is a practice called deficit irrigation.

Seems a vine that has to struggle a bit will produce a tastier grape.

(Henderson 2015)

Fresh spring water from the source, due to its purity and scant

amount of trace elements, is the best water to use when making

wine from a kit; apart from that, bottled spring water, low-sodium or

bottled (not distilled) water from the grocery store is your next best

bet. In a pinch, tap or well water may be used with success,

provided activated charcoal filters are used (or other methods such

as boiling are employed to remove the chlorine) and any water

softening systems are bypassed. (Burley 2005)

Yeasts are also present during the aging of wines and can play an

important role in the evolution of wine composition throughout the

aging process. TheSaccharomyces and non-Saccharomyces

yeasts found during the fermentation can persist through aging,

although these yeasts are usually not biologically active. Species of

Candida, Pichia and particularly Brettanomyces can be found in

wines in barrel and can lead to cosmetic (film) or organoleptic

defects in the wine. Significant diversity is found among isolates of

Brettanomyces as well. Zygosaccharomyces, due to its tolerance of

both sulfur dioxide and sorbate, can also be found as a contaminant

of wine. (Boulton RB, Singleton VL, Bisson LF, Kunkee RE 2007

Principles and practices of winemaking. Chapman and Hall New

York)

Yeast rehydration and kit concentrate dilution. In the case of the

former, you really need to make sure the water has absolutely no

chlorine in it (which can inhibit sensitive yeast) and it does need to

contain some trace minerals like magnesium, which helps support

healthy yeast growth. In the case of the latter, you will be adding a

large volume of said water to dilute the grape concentrate that

comes in the kit so if you have terrible tasting water it could be

reasoned it might adversely affect the taste of the final wine. The

variable chemical composition of wines made from different

cultivars and in different years can still pose a challenge to the

occurrence of MLF even when compatible yeast - bacterium strains

are used (Arnink and Henick-Kling, 2005).

Over twenty yeast genera have been identified from wines. In

addition to this genus and species diversity, there is also significant

biodiversity within a given species. Strains vary genetically from

each other, leading to the expression of different biological

properties. The extent and persistence of the diverse yeast

populations is influenced by the winemaking conditions employed.

For example, holding of must at low temperatures to increase

extraction from the skins, termed a ‘cold soak’, results in a bloom of

yeast species tolerant of low temperatures. The presence of these

yeasts can then influence the metabolic behavior of the principle

agent of the yeast fermentation, Saccharomyces, in addition to

directly contributing aroma impact compounds to the wine.

(Vezinhet F. Hallet, J-N. Valade Poulard A 2008 Ecological survey

of wine yeast)

B. Local

Wine, on a very basic level, is made from fermented fruit. While

people mostly associate wine with grapes, wine can be made from

a wide array of fruits, so long as there’s enough sugar content in the

fruit to convert into alcohol during the fermentation process. Fruits

that can be made into wine range from the familiar (blackberries

and pineapples) to the exotic (durians and mangosteens). (Unson

2010)

While apple and plum wines are produced on a commercial scale,

the craft of making wines from other fruits and berries is more

commonly practiced among home winemakers and artisans making

small batch libations from locally sourced fruit. When dealing with

fruits other than grapes, sugar may need to be added to spur the

fermentation process in the event that the fruit does not contain

enough natural sugar to ferment on its own in the presence of

yeast. Some fruits such as cherries, raspberries, strawberries and

pineapples are also very high in acid, which can translate into a

very sour tasting wine. In these cases, sucrose and/or water can be

added to help counter the fruit’s tart acidity. (Ramirez and Recto

2009)

In the year 2002, 595 million gallons of wine were sold in the United

States, 13 totaling about $21.1 billion in consumer spending. This

translates to more than 2 gallons (7.6 L) of wine consumed per

resident. Many Americans enjoy wine with a meal or have wine at

social functions. It has even been reported that a glass of red wine

per day can reduce your risk of heart attack and stroke (Philippine

Daily Inquirer, 2010).

Aside from cashew nuts, Rizal province is also a popular producer

of another summer season fruit here in the Philippines. You may

often notice that during summer, duhat are mostly sold in public

markets. Some called it ‘Philippine summer grape’ or ‘jambul’, while

others call it the local ‘blueberry’. It grows in ample volume in the

other parts of Southern Luzon like in Laguna, Batangas and Lucena

City. The stain that it leaves in your teeth and the rest of your mouth

is because of anthocyanin, the strongest of all antioxidants. It

reflected that in 3kg of duhat fruit contains 0.03 g% anthocyanins.

(Naglaa 2012)

Duhat is a fruit tree found mostly wild throughout the Philippines.

Duhat seeds are known for the treatment of diabetes, as are the

leaves and the juice from the fruit. Medical properties of duhat fruit

are diarrhea: liberal amout of hte fleshy portion of the fruit, gum

gingivitis: use a 1% decoctin of the bark. (List of medical plants in

the Philippines Albino 2012)

The duhat variously called in English as Java Plum, Indian

blackberry or plain black plum, is found throughout Southeast Asia

country, with probable pre-historic introduction form Malaya. Old

hands describe the plum, particularly its fruit and bark as astringent,

carminative, stomachic, anti-diabetic and anti-diarrheal. Filipinos

describe it as among the most popular fruits in the country in the

league. Duhat fruit is a good source of calcium and a fair source of

iron. (Health/ Lifestyle Feature 2015)

Using bottled water when making your wine is fine, and in some

cases preferred, depending upon what's in your tap water. But, not

all bottled waters are the same. Some bottled waters have been

distilled and that's a bad thing for winemakers. When choosing

bottled water for wine making be sure that it is labeled as spring

water, mineral water or some kind of drinking water and not labeled

as distilled water. (Gonzales 2009)

Using distilled water can cause big problems for the unsuspecting

winemaker. There are two reasons for this. The first being distilled

water has had all of the excess or "free" oxygen removed from it.

The second reason is that distilled water has no minerals either.

Both of these conditions are direct results of the distilling process

and both conditions have inhibiting effects on fermentation.

(Sanchez 2008)

The use of spring water for winemaking is suggested. If you have

access to spring water, which is normally chemical-analytically

tested by the local government or community, and it contains the

trace minerals needed for yeast to thrive, has no chlorine, fluoride,

or other contaminants, which spring water normally fits this bill, they

you have hit the jackpot. Depending on your location, you may have

direct access to spring water, and you will be able to access it

economically; however, if your location may require you to purchase

it in bottle form, which can introduce unnecessary economic factors

in your winemaking process. We recommend using spring water if it

is chemically tested and easily accessible. (Ale 2013)

Sugar is extremely important in the baking and brewing industries.

Yeasts use sugars as food to produce ethanol, carbon dioxide and

water through the process of fermentation. In baking, sugar

increases the effectiveness of yeast by providing an immediate and

more utilizable source of nourishment for its growth. This hastens

the leavening process, by producing more carbon dioxide which

allows the dough to rise at a quicker and more consistent rate.

(Bantog and Dizon 2009)

Fermentation of sugar by yeast also occurs in the production of

wine and beer. Sugar or other carbohydrates are the raw materials

for the production of ethanol (alcohol). The extent to which the

fermentation reaction is allowed to proceed (degree to which sugar

is fermented), contributes to the alcohol content and sweetness of

wine, and the flavour of beer. (Franco 2014)

Along with adding sugar for the purpose of sweetening wine, some

producers add sugar before or during fermentation in order to

achieve a certain alcohol level. This process is called

chaptalization. Alcoholic fermentation occurs when yeast

metabolizes a source of sugar (glucose, sucrose or fructose),

turning it into ethanol (alcohol) and carbon dioxide. In beer, the

sugar comes from the starch in malted cereal grain, typically barley.

In wine, it comes from fruit juice. Duhat that are riper have higher

sugar levels, but if available grapes are not as ripe, a winemaker

may add sugar to aid in fermentation and achieve the desired

amount of alcohol. (Marco 2015)

Yeast is classified taxonomically into genus and species.

Taxonomic schemes can be based upon phenotypes or cellular

properties such as morphology, or schemes can be based upon

direct DNA sequence analysis and comparison. Taxonomic

relationships among the yeast have changed over time as new

analytical tools are developed and applied broadly to microbial

taxonomy. The definition of a species is also variable. In general,

strains of different species do not cross-breed while strains within a

species may be quite different in genetic properties, but retain the

ability to cross-breed. Diversity may exist at any of these levels:

genus, species or strain. (Wine Diversity 2007)

A critical factor in the analysis of yeast biodiversity concerns the

methodology used to identify the microbes present. Yeast diversity

can be assessed using direct plating methods or by direct molecular

analysis of populations. In plating methods, yeasts are cultured on

solid media to isolate colonies prior to identification by physiological

or molecular analyses. Direct plating on non-selective, rich media

favors the faster growing yeasts such as Saccharomyces, and may

limit the growth of more slowly growing yeasts, so that they are not

observed. Inclusion of conditions or inhibitors to prevent or limit the

growth of fast growing yeasts often prevents or limits the growth of

other yeast species and strains present. (Aranda A, Matallana E, lí

del Olmo M 2009)

Several key factors have been shown to influence the types of

yeasts present and their persistence during fermentation.

Generally, the major species identified on the surface of grapes are

the major species found at the onset of the alcoholic fermentation.

A thorough understanding of the flora present during the production

of wine is important in determining the appropriate processing

strategies to achieve the desired composition of the finished

product. (Romano Paraggio M, Caruso M, Capece A (2009)

The aforementioned literatures have similarities to this study which

emphasize the procedures and techniques on how to produce wine

out of different varieties of fruits and root crops. It also stresses the

importance of yeast as one of the key elements in the fermentation

process. Proper selection of yeast to be used is necessary because

it will affect the characteristics of the wine. Thus, it is the aim of the

researcher to find out if local root crops can possibly convert into

alcoholic drink.
AMA COMPUTER COLLEGE

Sta. Cruz Campus

DEVELOPMENT AND ACCEPTABILITY

OF DUHAT WINE

Kaye Angela Reyes

Alondra Jeannet Lozanta

Maiden Aeri Gutierrez

Quinn Ruthanne Banayo