Researcher: Anastacia G. Zulueta
Abstract:
This research entitled “ A Study in Making Home Made Wine” aims to produce wine at lower cost which also mean production cost in processing some food products like fish and meat.
Producing wine from locally available raw material can sustain production supply is the insight of this study. Processing the water from young coconut for the production of wine is the subject. Wine is produced by fermenting the coconut water with white sugar as preservative, with no other ingredients added. The mixture is placed in long-neck glass bottles to ferment, loosely covered and scum is removed as it forms to make the mixture clear until such time it is turned out to wine. The wine that was produced was not pasteurized for fermentation to continue.