CC BY 4.0Pacada, Charles A.Calub, Roselle H.Garcia, Allysa Gwen E.Macayan, Rosemarie P.Guzmani, Angel Mae G.Munio, Rudilyn N.Opema, LeaSadaken, Yvonne P.Visaya, Andrey Ruzzelle B.2026-06-112026-06-112022-05Calub, R H., Garcia, A G E., Guzmani, A M G., Macayan, R P., Munio, R N., Opema, L, Sadaken, Y P., & Visaya, A R B. (2022). Banana (Musa acuminata) Carrot (Daucus carota) 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1831Full TextThis study aimed to process, standardize the formulation, and know banana carrot wine's desirable sensory characteristics. Samples of carrot banana wine were subjected to sensory evaluation and physicochemical test. The sensory evaluation attributes of the standardized carrot banana wine, which has 350L banana and 150L banana, are Overall Flavor, Clarity, Alcohol, Color, and General Acceptability, which has descriptive attributes of Like Pery Much (LVM). The physiochcmical properties of carrot banana wine pH of 3.9, Total Acidity of 0.22%, Ethyl Alcohol of 6.26%, and TSS of /2°Brix. The Carrot Banana Wine is significantly different al a 0.05 level of significance compared to commercially available Banana Wine. The carrot banana wine can be sold at 117.70 pesos per 750mL bottle.xi, 52 p.: ill. (col.).enFood--StandardsFood--Sensory evaluationWine--Flavor and odorWater--Sensory evaluationFood supplyThesis