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. 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 [Unpublished Undergraduate Thesis].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.