CC BY 4.0Cacanindin, Geremy S.Fontanilla, John Paul L.Cariaga, Yvonne C.Manalon, Ejilien May T.Maracha, Arianne M.Salanga, Art Kevin P.2025-12-262025-12-262025-11Fontanilla, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/706Full textThis 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.xiv, 151 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyGrapesBanana -- SabaWineThesis