Development and acceptability of mead wine with calamansi fruit flavor
DOI:
https://doi.org/10.14719/pst.2021.8.3.1069Keywords:
income, Commodity, texture, Appearance, aroma, EnterpriseAbstract
The study discusses the development and acceptability of Mead wine with Calamansi fruit flavor. Mead can have a wide range of flavors depending on the source of the honey, added substances counting natural product and flavors, the yeast utilized amid maturation and the maturing method. In this study, the researcher used calamansi fruit as its flavour since there is a rich cultivation and plantation of calamansi fruit in the locale of the study. Thirty individuals assessed the mead wine with calamansi fruit flavour in terms of appearance, aroma, flavour and texture. The research has used various statistical treatments such as Mean and T-test in evaluating the obtained data. It was found out that the mean wine with calamansi fruit flavor had an alcohol content of 12%. Furthermore, the respondents extremely like the mead wine with calamansi flavour because of its appearance and aroma which obtained the highest appraisal of the respondents based on their sensory evaluation. The study uncovered that calamansi fruit flavour has the potential to be utilized as an ingredient for mead wine production. Moreover, amid the appraisal of the respondents, the aroma, flavour, appearance and texture of the produced mead wine with calamansi fruit flavour was essentially influenced. Generally, the taster respondents have extremely liked the mead wine with calamansi fruit flavour. Therefore, it is a highly appropriate commodity in the community and can be a potential income source and generating enterprise.
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