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

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.