Production of Citrus Maxima wine via Saccharomyces Cerevisiae Fermentation and its
Uses
John Carl Canton; Glayd Bajador; Aubrey Caruz; Marjorie Coca; Alda Dejolde; Cyra Mante;
Aprilou Pasaylo; Nikka Pojadas; Katherine Sayson
Bayugan National Comprehensive High School
Bayugan City
Abstract: Grapefruit is the most common source of wine around the globe. With the help of
research and development, other fruits can also be an excellent source of wine. This study is
conducted to determine the alcohol content and pH of the produced pomelo wine. It aims to
determine the sensory evaluation of wine based on the respondent’s perception.
Keywords: alcohol content, pH, fermentation, wine
1. Introduction
Pomelo (Citrus maxima or Citrus grandis) is exercises (4). Utilization of handled organic
a citrus product of the Rutaceae family. product squeeze rather than citrus natural
Citrus organic products are known for high product has as of late expanded in created
nutrient C substance that lessen the danger nations (5). China is the main world maker
of numerous sickness starting from of pomelo and generation is ceaselessly
oxidative pressure when devoured in the developing.
eating routine. Besides, citrus organic However, it has turned into an issue for
products contain inexhaustible phenolic further improvement of the pomelo business.
aggravates that are helpful to human well In this way, increasingly different
being because of cell reinforcement employments of pomelo and propelled
exercises of rummaging free radicals (1). preparing methods ought to be created for
Pomelo is eutrophic, succulent, and tasty age of higher worth included items.
and can be expended new or in handled Preparing of pomelo-based wine will add to
structures. Pomelo can add to a sound headway of pomelo use in the nourishment
human eating routine because of significant business.
capacities for anticipation of malignancy Pomelo wine is a mixed drink delivered by
and ceaseless illnesses (2,3), and the natural means of maturation of new pomelo.
product supposedly has antimicrobial Recently blended pomelo wine is turbid and
dull, has a zesty and severe taste and is, del Sur. The wine yeast (Saccharomyces
along these lines, not great for drinking. cerevisiae) was obtained from the market
After capacity and proper preparing, the vendors of Bayugan City.
alcohol can be clear, brilliant in shading, and
sweet-smelling. Pomelo wine has a one of a Preparation of the Must
kind taste and a high dietary benefit, One and a half kg. of Pomelo pulp was
containing 17 amino acids, nutrients and measured then added to 2 liters of water and
minerals, including VC, VB1, Fe, and Zn. 1 kg. of sucrose. The mixtures were
Varieties in amino corrosive and pasteurized for 45 minutes then allowed to
unpredictable part substance are depicted in cool down. All the samples were prepared in
this examination. 3 hours.
In addition, the relationships among these
factors were also determined to provide a Preparation of Yeast Starter
scientific basis for development and Ten percent of the must was taken from each
comprehensive processing of pomelo wine. of the samples and used as yeast starters. A
swab of yeast was taken from the yeast
2. Materials and Methods culture and added to the pasteurized must as
2.1 Research design yeast starters. Fruit musts mixtures and the
The method of research employed in this yeast starters were left covered using
study was the experimental method. The cheesecloth and stored in a cool, dry place
quality of pomelo fruit wine was determined for 1 month.
through alcohol content, pH and sensory
evaluation. Sensory Evaluation of Wine
The physical properties of wines such as
2.2 Special Technique and Procedure aroma, clarity, color, and taste were
Collection of Raw Materials determined through the consumer
Citrus Maxima or Pomelo fruit were acceptability of wine. To assess the
obtained directly from the vendors of fruits consumer acceptability of the final product,
at various markets in the province of Agusan there are 5 teachers who claimed to be
physically fit acted as taste panelists and wine (11.5-13.5%), medium-high alcohol
were selected using purposive sampling to wine (13.5-15%), and high alcohol wine
evaluate the produced wines using a (over 15%) [5]. The result of the study is
---------------------------- five-point Hedonic similar to the studies of Singh and Kaur [6]
Scale Quality Scoring where 1-dislike very on litchi wine with 11.60% ethanol; Okoro
much, 2-dislike moderately, 3-like slightly, [7] on roselle and pawpaw red wine with
4-like moderately, and 5-like very much. 10.50% ethanol; and Tatdao et al. [8] on
The taste panelists were asked to rate the white cheese wood wine with 11.90 –
wine samples using the score sheet rubrics 12.60% ethanol.pH. Wines must have acids
as they perceive it. Three testing were for longevity. White wines generally have a
conducted where each testing composed of pH of 2.80-3.40 and red wines with
six wine samples and was served in clean, 3.41-3.80 [9]. The low alcohol content fell
transparent wine glasses which is randomly under the category of white wine since all
labeled. the wines produced in this study are white
wine. Sensory Evaluation Results showed
3. Results and Discussion that the panelists rated
Alcohol Content -------------------------------- The result of the
Results revealed that after one month of study of pomelo wine with a color of
fermentation, pomelo produced an alcohol yellowish white with little transparency,
content of 11.00%. Pomelo wine is a type with very good taste and aroma with good
of alcoholic beverage with 10 – 22% of body.
alcohol [3]. Wine is chemically composed of
two main ingredients, water, and ethanol. 4. Conclusion and Recommendation
Ethanol in wine is important because ethanol Citrus Maxima or Pomelo fruit can be a
is indispensable for the stability and great source of wine.
characteristics of wine and it gives health
benefits [4]. Wine is also categorized as low
alcohol wine (below 10%), medium-low
alcohol wine (10-11.5%), medium alcohol
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