Characteristic and Sensory Acceptability of Lubas (Spondias pinnata) as Table Wine

The Philippines has colossal quantity of raw materials that can be made into endless choice of a vast array of food products. This study developed wine from lubas fruit which aimed to identify the processes involved in wine making; determined the quality of the lubas wine in terms of its pH and alcohol content; and evaluate the acceptability in terms of taste, aroma, appearance, and marketability. The descriptive method and research development process were used in the study. Findings showed that the processes involved in Lubas wine making were: preparation and selection of fruit, blending and extraction of must, cooking and cooling of mixture, inoculating of the yeast, fermenting, and racking/aging/clarifying. Treatment 3 with refined sugar yielded the highest alcohol content but lowest pH level. Treatment 1 with muscovado sugar and treatment 2 with coconut sugar yielded 8.63% and 8.50% of alcohol content and pH level of 3.90 and 3.80 respectively. Lubas wine is classified as table wine since it contains 8-12 % alcohol and pH level of 3.35- 3.9. Similarly, treatment 3 described as sweet, hot and moderately bitter while treatments 1 and 2 were least sour, less bitter, less hot while treatment 3 was described as hot. All variables were perceived as candylike in aroma and as hazy in appearance. Also, treatment 1 was moderately marketable while treatment 2 and 3 were marketable and had the highest acceptability in terms of marketability. As a result, the underutilized lubas fruit can be introduced in the market through production of wine, preserves and other products that can augment family income and contribute to economic development.

Keywords: Refined sugar, muscovado, coconut sugar