Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003

The study focused on the optimization of processing parameters like dilution rates (1:1, 1:2 and 1:3), initials pH levels (3.5, 4.0 and 4.5) and Saccharomyces yeast strains (S. bayanus, S. cerevisiae, S. chevalieri and S. ellipsoideus) for the production of marang wine. Chemical analyses {TSS (0Brix), pH, TA (%) and alcohol content} of the fermenting wines were monitored weekly during fermentation. Sensory evaluation of the products was conducted to determine the acceptability of the wine. Results revealed that dilution 1:2 (marang pulp:water) and pH 4.0 were optimum for marang wine because of high alcohol concentration observed after fermentation. Highest alcohol (%) content was observed in marang wine fermented with S. banayus (13.72%), followed by S. cerevisiae (13.58%) and S. chevalieri (13.58%) with the lowest value noted with S. ellipsoideus (8.57%). Higher alcohol (%) was likewise noted in marang - banana (80-20) wine fermented with S bayanus (14.14%) and S. cerevisiae (13.64%) and low alcohol (%) content was analyzed in marang wine fermented with S. chevalieri (4.36% and S. ellipsoideus (2.50%). Marang wine fermented with S. ellipsoideus (0.824g g/100mL) and marang-banana wine fermented with S. chevallieri (o.525 g/100mL) and S. ellipsoideus (0.730 g/100mL) had acidity within the range of dry and sweet wine (0.46 g/100mL ? 0.92 g/100mL expressed as tartaric acid) Marang-banana wine fermented with S. chevalieri stood out as the panelist?s most preferred in terms of clarity, color, aroma & bouquet, sweetness, flavor, astringency and general acceptability. Based on the findings of this study, it was established that dilution 1:2 with an initial pH of 4.0, marang blended with banana (80:20) and fermented with S. chevalieri are the recommended processing parameters for marang wine production.