Development of Calumpit ( Terminalia Microcarpa) cooking wine /
Alday, Jon Dreiko T.
Development of Calumpit ( Terminalia Microcarpa) cooking wine / Jon Dreiko T. Alday, Mark Rendon S. Balanay, Joi Vyronne C. Cerdon, Maicah U. Dela Paz, Lea Jean M. Gaquit, and Angelo Geraemi Partido .-- - Manila: Technological University of the Philippines, 2024. - xiii, 120pages: 29cm.
Bachelor's thesis
College of Industrial Technology .--
Includes bibliographic references and index.
This study aims on the development of Calumpit Cooking Wine, a product derived from
the native Calumpit fruit (Terminalia microcarpa) in the Philippines. The research aimed
to produce a high-quality cooking wine with unique flavor attributes while ensuring safety
and suitability for culinary application. Product process involves boiling, extraction, and
fermentation. The Calumpit Cooking Wine was contained in an amber glass bottle to
maintain the desirable characteristics of the product. Physicochemical analysis revealed an
alcohol content of 17.90%, a pH of 2.80, and a sugar content of 21.66%, indicating a
balanced profile for cooking applications. Sensory evaluations of taste, flavor, aroma, and
texture were rated highly in diverse dishes, with pork and seafood dishes receiving the
highest overall acceptability. Microbial safety was confirmed by the wine's low pH and
high ethanol content, which effectively inhibit bacterial growth. Suggestions for
improvement include adjusting sweetness levels to balance the slight sourness. The
findings demonstrate that Calumpit Cooking Wine is a safe, and versatile with potential for
broader market appeal.
Keywords: development, fermentation, process, ethanol content, pH
Culinary technology
Physicochemical analysis
Fermentation
BTH TX 717 / A43 2024
Development of Calumpit ( Terminalia Microcarpa) cooking wine / Jon Dreiko T. Alday, Mark Rendon S. Balanay, Joi Vyronne C. Cerdon, Maicah U. Dela Paz, Lea Jean M. Gaquit, and Angelo Geraemi Partido .-- - Manila: Technological University of the Philippines, 2024. - xiii, 120pages: 29cm.
Bachelor's thesis
College of Industrial Technology .--
Includes bibliographic references and index.
This study aims on the development of Calumpit Cooking Wine, a product derived from
the native Calumpit fruit (Terminalia microcarpa) in the Philippines. The research aimed
to produce a high-quality cooking wine with unique flavor attributes while ensuring safety
and suitability for culinary application. Product process involves boiling, extraction, and
fermentation. The Calumpit Cooking Wine was contained in an amber glass bottle to
maintain the desirable characteristics of the product. Physicochemical analysis revealed an
alcohol content of 17.90%, a pH of 2.80, and a sugar content of 21.66%, indicating a
balanced profile for cooking applications. Sensory evaluations of taste, flavor, aroma, and
texture were rated highly in diverse dishes, with pork and seafood dishes receiving the
highest overall acceptability. Microbial safety was confirmed by the wine's low pH and
high ethanol content, which effectively inhibit bacterial growth. Suggestions for
improvement include adjusting sweetness levels to balance the slight sourness. The
findings demonstrate that Calumpit Cooking Wine is a safe, and versatile with potential for
broader market appeal.
Keywords: development, fermentation, process, ethanol content, pH
Culinary technology
Physicochemical analysis
Fermentation
BTH TX 717 / A43 2024