Development of Spicy Mint Tea Wine
Vincent John B. Cruz, Leila Marie B. Jamandri, John Bill N. Pizarra and Jay P. Vailoces.--
- Manila: Technological University of the Philippines 2022.
- x 107pages 29cm.
Bachelor's thesis
College of Industrial Technology.--
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.