Hufana, Zhelyn A.Gonzales, Angela Jade O.Dumaguin, Jonalyn C.Gatchallan, Sherry Mae G.Hipona, Jezzel B.2026-02-102026-02-102025-11Gonzales, A. J. O., Dumaguin, J. C., Gatchallan, S. M. G. & Hipona, J. B. (2025). Development of papaya (Carica papaya) 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 [Unpublished Undergraduate Thesis].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/123456789/971Full textThis study focused on developing Papaya (Carica papaya) Wine as an innovative fruit based alcoholic beverage and explored its potential as a marketable product. It aimed to standardize the formulation and processing method, evaluate sensory qualities, assess physicochemical properties, determine shelf life under varying storage conditions, compute production cost, and create a marketing plan. The study used developmental, descriptive, experimental, and quantitative research designs with three different formulations. Sensory evaluation revealed that Treatment 1 was the most preferred for its balanced appearance, aroma, flavor, and texture. Physicochemical analysis showed acceptable total titratable acidity (0.57%) and alcohol content (5.24%), indicating product stability. Shelf-life testing demonstrated desirable quality for up to four months (123 days) under refrigerated storage. Cost analysis indicated a competitive mid-premium market price. The marketing plan emphasized product uniqueness and appeal to health-conscious consumers. Overall, the papaya wine was found to be safe, distinctive in flavor, and commercially viable with strong market potential.xii, 124 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyWine -- PapayaWine productionFruit wineThesis