000			02871nam a22003257a 4500
003			OSt
005			20250403175346.0
008			250403b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 911.3 _bC78 2022
100			_aCruz, Vincent John B. _eauthor
245			_aDevelopment of Spicy Mint Tea Wine _cVincent John B. Cruz, Leila Marie B. Jamandri, John Bill N. Pizarra and Jay P. Vailoces.--
260			_aManila: _bTechnological University of the Philippines _c2022.
300			_ax 107pages _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of Science in Hotel and Restaurant Management _cTechnological University of the Philippines _d2022.
504			_aIncludes bibliographic references and index.
520			_aThe 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.
650			_2Hotel and Restaurant Management
650			_2Peppermint Leaves
650			_2Siling Labuyo
650			_2Wine
700			_aJamandri, Leila Marie B. _eauthor
700			_aPizarra, John Bill N. _eauthor
700			_aVailoces, Jay P. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29660 _d29660