Improving the quality of nipa (Nypha fruticans L.) wine
2009
Ocampo, R.O. | Usita, N., Apayao State Coll., Malama, Conner, Apayao (Philippines)
This study was aimed at improving the quality of nipa wine. Specifically, it determined what fruit juices could be added to nipa wine to improve its quality, compared the sample treatments in terms of taste, color and aroma, determined the cost of production of the different samples. The different treatments were: TO- nipa wine (NW) control, T1- NW + mulberry fruit extract, T2- NW + pineapple, and T3- NW + calamansi. The samples were evaluated by a panel of 30 judges in terms of taste, aroma and color. Data were analyzed using ranking and rank difference was further tested using the Friedman's rank test. Results revealed that T1 was the most preferred sample in terms of taste and color and T2 on aroma. The least preferred treatment was the control. Rank differences showed highly significant result in taste, aroma and color. Hence, nipa wine could be further improved using fruit juice additives. The following recommendations are forwarded: undertake mass production of the improved nipa wine as part of the income-generating activities of the college, promote the improved nipa wine especially in trade fairs, determine the alcohol, sugar and other nutrient contents of nipa wine which are needed in the product label, design and develop packaging materials for added market value, conduct researches on other fruit additives, conduct similar studies on other wines of less economic value.
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