MARC details
| 000 -LEADER |
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| fixed length control field |
02871nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250403175346.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TX 911.3 |
| Item number |
C78 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Cruz, Vincent John B. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of Spicy Mint Tea Wine |
| Statement of responsibility, etc. |
Vincent John B. Cruz, Leila Marie B. Jamandri, John Bill N. Pizarra and Jay P. Vailoces.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Manila: |
| Name of publisher, distributor, etc. |
Technological University of the Philippines |
| Date of publication, distribution, etc. |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x 107pages |
| Dimensions |
29cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology.-- |
| Degree type |
Bachelor of Science in Hotel and Restaurant Management |
| Name of granting institution |
Technological University of the Philippines |
| Year degree granted |
2022. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The study, Development of Spicy Mint Tea Wine using Peppermint Leaves and Siling<br/>Labuyo, aimed to produce a new variety of wine in the Philippines. The country has not<br/>been known as a wine country, but its climate and culture contribute to the continuous<br/>local wine production. This study used innovative ways of developing local wine using<br/>Kombucha, black tea, peppermint leaves, and siling labuyo. The process used in making<br/>the wine is the fermentation process. The first fermentation has produced Kombucha that<br/>will serve as the yeast in making the wine; the second fermentation allows yeast and<br/>bacteria to break down sugars to result in the existence of the alcohol in the product. The<br/>Spicy Mint Tea Wine has gone through a series of testing and analysis to ensure the<br/>safety of the end-users through microbial analysis, which counts the yeast and molds of<br/>the product, pH testing, which measures the hydrogen concentration of the wine, and<br/>alcohol by volume analysis which measures the ethanol existed in the alcoholic beverage. The result shows that the Spicy Mint Tea Wine using Peppermint Leaves and Siling<br/>Labuyo has a microbial count of 360 CFU/ml and has a pH range of 3.49, which<br/>concludes that this wine is safe to drink; also, the product has 12.2% alcohol content<br/>which is 24 proofs of alcohol by volume and met the standard requirement for tropical<br/>fruit wine. The packaging used is a 500ml port bottle that protects the product from<br/>harmful objects. Ten experts and 40 end-users evaluated the effect using a 9-point<br/>hedonic scale. Therefore, the researchers concluded that the Spicy Mint Tea Wine is<br/>acceptable and ready for human consumption. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Hotel and Restaurant Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Peppermint Leaves |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Siling Labuyo |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Wine |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jamandri, Leila Marie B. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pizarra, John Bill N. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vailoces, Jay P. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |