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Development of grapes (Vitis vinifera) and dippig saba banana (Musa acuminata × balbisiana) wine

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dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorFontanilla, John Paul L.
dc.contributor.authorCariaga, Yvonne C.
dc.contributor.authorManalon, Ejilien May T.
dc.contributor.authorMaracha, Arianne M.
dc.contributor.authorSalanga, Art Kevin P.
dc.contributor.chairRamirez, Edren S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R. dc.date.accessioned Value Lang Edit 2025-12-26T05:18:43Z
dc.date.accessioned2026-02-10T03:32:51Z
dc.date.available2026-02-10T03:32:51Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis study developed an innovative, mild, and sweet fruit-wine alcoholic beverage using Grapes (Vitis vinifera) and Dippig Saba Banana (Musa acuminata × balbisiana) to create a unique blend that highlights the flavors. The study aimed to standardize the formulation and process; determine sensory qualities, physicochemical properties, consumer acceptability and shelf life; compute the production cost; and design a marketing plan. The research design, which included developmental, descriptive, experimental, and quantitative methods, was employed to test three formulations with varied grape-banana ratios. Treatment 3 was the most acceptable, receiving the highest sensory ratings, while physicochemical tests confirmed stability with 0.57% titratable acidity and 4.11% alcohol content, and refrigerated temperature preserved quality over a four-month period, compared with gradual decline at room temperature. Production cost analysis supported a competitive selling price, and the marketing plan highlighted innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially viable crafted wine.
dc.format.extentxiii, 151 p.: ill. (col.)
dc.identifier.citationFontanilla, J. P. L., Cariaga, Y. C., Manalon, E. M. T., Maracha, A. M. & Salanga, A. K. P. (2025). Development of grapes (Vitis vinifera) and dippig saba banana (Musa acuminata × balbisiana) wine. Development of milkfish (Chanos chanos) hotdog. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/988
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcWine production
dc.subject.ddcGrape -- Wine
dc.subject.ddcFruit wine
dc.titleDevelopment of grapes (Vitis vinifera) and dippig saba banana (Musa acuminata × balbisiana) wine
dc.typeThesis
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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