Publication: Development of grapes (Vitis vinifera) and dippig saba banana (Musa acuminata× balbisiana) wine
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Date
2025-11
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Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This 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.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Fontanilla, 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. [Unpublished Undergraduate Thesis].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.