Development of Spicy Mint Tea Wine Vincent John B. Cruz, Leila Marie B. Jamandri, John Bill N. Pizarra and Jay P. Vailoces.--

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Cruz, Vincent John B [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines 2022.Description: x 107pages 29cmContent type:

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BTH TX 911.3 C78 2022

Dissertation note: College of Industrial Technology.-- Bachelor of Science in Hotel and Restaurant Management Technological University of the Philippines 2022. Summary: The study, Development of Spicy Mint Tea Wine using Peppermint Leaves and Siling Labuyo, aimed to produce a new variety of wine in the Philippines. The country has not been known as a wine country, but its climate and culture contribute to the continuous local wine production. This study used innovative ways of developing local wine using Kombucha, black tea, peppermint leaves, and siling labuyo. The process used in making the wine is the fermentation process. The first fermentation has produced Kombucha that will serve as the yeast in making the wine; the second fermentation allows yeast and bacteria to break down sugars to result in the existence of the alcohol in the product. The Spicy Mint Tea Wine has gone through a series of testing and analysis to ensure the safety of the end-users through microbial analysis, which counts the yeast and molds of the product, pH testing, which measures the hydrogen concentration of the wine, and 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 Labuyo has a microbial count of 360 CFU/ml and has a pH range of 3.49, which concludes that this wine is safe to drink; also, the product has 12.2% alcohol content which is 24 proofs of alcohol by volume and met the standard requirement for tropical fruit wine. The packaging used is a 500ml port bottle that protects the product from harmful objects. Ten experts and 40 end-users evaluated the effect using a 9-point hedonic scale. Therefore, the researchers concluded that the Spicy Mint Tea Wine is acceptable and ready for human consumption.

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 C78 2022 (Browse shelf(Opens below))	Not for loan		BTH0005659

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Previous	BTH TT 507 F47 2019 Development of paper from corn cob and husk/	BTH TT 507 R34 2019 Development of Pandanus Odorifer Fabric Treated with Hydrophobic Finishing Technology	BTH TX 911.3 C38 2020 Development of Deskware: a rental front desk system/	BTH TX 911.3 C78 2022 Development of Spicy Mint Tea Wine	BTH TX 717 A28 2024 Development of red mung beans (Vigna Angularis ) as Pita wrapper/	BTH TX 717 A36 2023 Development of cauliflower (Brassica Oleracea var. botryti) chips/	BTH TX 717 A43 2024 Development of Calumpit ( Terminalia Microcarpa) cooking wine /	Next

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Science in Hotel and Restaurant Management Technological University of the Philippines 2022.

Includes bibliographic references and index.

The study, Development of Spicy Mint Tea Wine using Peppermint Leaves and Siling
Labuyo, aimed to produce a new variety of wine in the Philippines. The country has not
been known as a wine country, but its climate and culture contribute to the continuous
local wine production. This study used innovative ways of developing local wine using
Kombucha, black tea, peppermint leaves, and siling labuyo. The process used in making
the wine is the fermentation process. The first fermentation has produced Kombucha that
will serve as the yeast in making the wine; the second fermentation allows yeast and
bacteria to break down sugars to result in the existence of the alcohol in the product. The
Spicy Mint Tea Wine has gone through a series of testing and analysis to ensure the
safety of the end-users through microbial analysis, which counts the yeast and molds of
the product, pH testing, which measures the hydrogen concentration of the wine, and
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
Labuyo has a microbial count of 360 CFU/ml and has a pH range of 3.49, which
concludes that this wine is safe to drink; also, the product has 12.2% alcohol content
which is 24 proofs of alcohol by volume and met the standard requirement for tropical
fruit wine. The packaging used is a 500ml port bottle that protects the product from
harmful objects. Ten experts and 40 end-users evaluated the effect using a 9-point
hedonic scale. Therefore, the researchers concluded that the Spicy Mint Tea Wine is
acceptable and ready for human consumption.

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