Methodology for Guyabano Fruit Wine Production and Alternati…

Preparation of Raw Materials

Explain how you are handling the fruit to ensure consistency.

Source and Maturity: State if the Guyabano is overripe or ripe and where it was sourced.

Extraction: Describe the cleaning and peeling process. Are you using a mechanical press, or is it manual extraction?

Must Preparation: Mention if you are adding water (dilution ratio) or adjusting the initial sugar content (Brix level).

2. Fermentation Parameters

This is the “heart” of your methodology. Tutors will need to know:

Yeast Type: Are you using Saccharomyces cerevisiae (commercial wine yeast) or a wild strain?

Inoculation: How much yeast is added per liter of must?

Environment: Specify the fermentation temperature (e.g., room temperature) and the duration (e.g., 2 to 4 weeks).

Anaerobic Setup: Describe the fermentation vessel and the use of an airlock to prevent oxy. Data Collection & Testing

What exactly are you measuring to prove the wine is successful?

Chemical Properties: Mention if you are testing for pH levels, Alcohol by Volume (ABV), and Titratable Acidity.

Sensory Evaluation: If you are using a panel to rate the wine, mention the Hedonic Scale (e.g., 9-point scale for taste, aroma, and color).

4. The “Alternative” Element

Since your title mentions “Alternative Raw Materials,” clarify your Control Group vs. Experimental Group:

Control: A standard fruit wine (like grape or a common commercial method).

Experimental: The Guyabano-based must.gen entry.

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