INTRODUCTION Tropical fruit wine-making in the country started during the early 1980's, explored and spearheaded specifically

by the nstitute of !ood "cience and Technology #now !ood "cience $luster% of the &ni'ersity of the (hilippines-)os *a+os #&()*%, -i'en that our fruits are abundant, readily a'ailable and inexpensi'e, securing consistent and low-cost supply to the (hilippine fruit wine industry is highly feasible, . 'ariety of substrates aside from grapes has now been utili/ed in the (hilippines, OBJECTIVES The primordial purpose of this study by exploiti ! the ferme tati"e ability of yeasts to produ#e $uyaba o %i es is to offer a relati"e simple a"e ue for redu#i ! %asta!e of $uyaba o fruits i lo% utili&atio e "iro me t a d i pla#es %here the produ#tio of $uyaba o is lo% or o existe t' $ra"iola %i e are readily storable a d #a be used for produ#tio pro#esses e"e %he the fruit is out of seaso ' The follo%i ! are the ob(e#ti"es of $ra"iola )$uyaba o* %i ema+i ! amo ! , +ey areas.INE/01ERS- The stude t )%i ema+ers* %ill lear of %i e ma+i !' a d master the basi#

2RODUCT- To produ#e desirable taste of fi e $ra"iola )$uyaba o* %i e' CONSU/ERS- To appre#iate the taste a d health be efits of $ra"iola )$uyaba o* %i e a d help promote homemade produ#tio #ommer#iali&atio ' a d e"e tually for

IN$REDIENTS 0ND /0TERI03S 1 0ilogram ripe soursop 1guyabano2 fruit #Annona muricata% *aker3s yeast # Saccharomyces cerevisiae% 4 )iters purified drinking water 1 0ilogram refined sugar !ermentation 'essels "iphoning de'ices "trainer $ooking pot /ET4ODO3O$5 1, /eti#ulous fruit sele#tio 6 5nly the best 6uality and ripe guyabano fruits were used in this product to produce good 6uality tasting wine, 7, Extra#tio of aroma a d taste6 8ipe guyabano fruit pulp#excluding the skin and seeds% was soaked and boiled adding 4 litters of water and 1 kilogram of refined sugar, .llow to cool for 74 hours, 9, 7erme tatio 6 The wine : sugar mixture #must% is now ready to start fermenting, ;east can replicate and grow by breaking down sugar into alcohol and carbon dioxide #$57%, t does not need oxygen #57% to complete this process, This is called an anaerobic process, f oxygen or air is allowed to get to the wine, oxidation can

occur, whereby, alcohol combines with oxygen to create acetic acid #'inegar%, There is a bacterium called acetobacter that carries en/ymes that rapidly promote this process, *aker3s yeast #1 teaspoon% was added as fermenting agent due to una'ailability of wine yeast, !ermentation process is expected to be rapid for 7-9 days with more bubbles appearing on top of the 'essel, 5xidation is unlikely to occur during this stage so only an airlock mechanism which can allow $57 be expelled in the 'essel was used and not necessarily an airtight one, 4, Ra#+i !8Sipho i !6 In 7-9 days bubbling may ha'e subsided and the mixture was ready for siphoning, t was then transferred to another fermenting 'essel with now an airtight lock using a cork cup fitted on the lid, "iphoning: racking #approx, e'ery 7 weeks for 7-9 months% were done se'eral times until no obser'able residues were seen, t is also important to reduce the amount of air space abo'e the fermenting wine when the fermentation process slows down, <, Refi i !6 To stop the fermentation the wine was heated to about <<=->0=$ #thermal death point for bread yeast%,!or finer:clearer wine an egg white was added and allowed the remaining sediments to settle for 9-4 days, 7- , more racking follows, >, Bottli !6 The product is a medium-sweet guyabano wine with lesser alcohol content, f gi'en more time for aging process, it is expected to yield a considerable increase in alcohol by 'olume content, 5nce clear, wine is ready for bottling, f you intend to age the wine it must be kept in a cool dark place with a constant temperature around 19=$, RESU3TS

CONC3USION 7erme tatio of $ra"iola )$uyaba o* %i e usi ! ba+er9s yeast S' #ere"isiae resulted i to desirable s%eet taste %i e: it is therefore #o #luded that the sour#e of the yeast is thus a importa t fa#tor i the determi atio of ;uality %i e #hara#teristi#s' It %as belie"ed that the lo !er the ferme tatio period a d its a!i ! period: the better the taste he #e the hi!her ;uality of %i e %ill be produ#ed' /oreo"er: the stude ts reali&ed that they #a be !ood %i ema+ers e"e it %as (ust self6tau!ht: althou!h %i e produ#tio e tails exte si"e trai i ! a d expertise but !ood < a##eptable %i e #a be obtai ed by (ust lear i ! the basi#'