FEU ALABANG

Lot 1, Corporate Woods Avenue corner South Corporate Avenue, Woods District,
Filinvest City, Alabang, Muntinlupa City
SENIOR HIGH SCHOOL PROGRAM
2 Semester School Year 2018-2019
nd

RESEARCH PROPOSAL FORM

Title of the Study:

Wine Making: The Usage of Hylocereus undatus as the Primary Ingredient.

Leader: Student Numbers: Section:

Barrera, Jeo Paulo T. 201810820 HU01
Members:
Argana, Serafin 201810855 HU01
Barro, Rio Vince 201811208 HU01
Balajadia, Rafael D. 201810780 HU01
Escueta, Fermarc Heri 201810148 HU01
Lavarias, Rezie P, 201810307 HU01
Contact Number/s: Email Address:
09957718405 (GLOBE) 201810820@feualabang.edu.ph
09182535211 (SMART)
Study Duration (in months):
Approximately 2 months including the fermentation process.

Study Location:
FEU - Alabang Science Laboratory

Total Budgetary Requirement (in Php):

Php 1,000.00

Argana, Serafin Barro, Rio Vince Balajadia, Rafael D. Escueta, Fermarc Heri

Lavarias, Rezie P, Barrera, Jeo Paolo T.

Signature over Printed Name (Surname, Given Name, M.I.) and Date
Endorsed by (Subject Group Head):

Signature over Printed Name (Surname, Given Name, M.I.) and Date
Recommending Approval

Erwin S. Dionisio, Ph.D.

Director, SHS
Date Submitted: Received by

Signature over Printed Name of Research Faculty

Main Argument/Rationale/ Background of the study

Wine is an alcoholic beverage made of fermented fruit juice, usually from grapes. However,
in a country like the Philippines, our sources are very limited. Wines have a significant role in
today’s generation and with it being the center of different occasions one must find or much
better produce a wine that would bring delight to its consumers. As our society progresses the
need to produce a product that would capture the attention of the public increases thus, this
paper proposes the use of Hylocereus undatus or commonly known as Dragon Fruit or Pitaya
as the primary ingredient for a wine product.

Through this paper the researchers aims to inform the public that, first; tropical fruits
such as Dragon Fruit can also be used as an ingredient for wines, second; that Dragon Fruit
(Hylocereus undatus) is a nutrient-dense fruit that could be a decent source of Iron (4% of RDI),
Magnesium (10% of the RDI), Fiber (3 grams) and B vitamin group (Verma. et al. 2017), which
can give the body the nourishments that it needs, lastly this paper aims to encourage the public
to try creating their own wines, provided that they would conduct a thorough research on what
materials and procedures should be used.

The reason why the researchers conducted this experiment is for both knowledge and
satisfaction purposes. Knowing the fact that the public thinks of wines as an expensive
beverage, the researchers came up with the idea of introducing a wine product that is cheap
yet uncommon in the market. The researchers see this experiment as a way of satisfying their
minds as it reinforces them surface knowledge on this specific discipline called Oenology.

Statement of the Purpose or Problem

This study seeks to prove that the usage of dragon fruit as the primary ingredient in
wine making is possible and feasible, this paper also aims to provide answers to the following
questions:
1. If the amount of a specific ingredient is changed would there be any significant
difference in the wine in terms of its appearance, taste, smell and consistency?
A. Sugar increased by 100%
B. Active Dry yeast increase by 50%
C. Mineral water decreased by 34%
 2. Assuming that both wines is already in its 2nd and 4th week of fermentation process,
which of the wines would show its signs first in terms of difference in:
A. Appearance
B. Taste
C. Smell
D. Consistency
3. Does the temperature on the area where the wines have been stored would have an
effect the following:
A. Speed of the Fermentation Process
B. Appearance
C. Taste
D. Smell
E. Consistency

Materials

INGREDIENTS L/Kg/QTY. MATERIALS L/Kg/QTY.

Dragon Fruit 2kg Empty Wine Bottle 2pc

Sugar 750g Airlock 2pcs

Mineral Water 2.5L Funnel 2pcs

Acid Blend 2 teaspoons Measuring cups 1 set

Wine Yeast (Active Dry) 5 teaspoons Measuring Spoons 1 set

Utensils (Spoon, Knife) 1 each

Strainer (Nylon) 2

Pan 1

Bowl 2

Container 2

Ingredients: Where we could buy them:

Dragon Fruit Supermarket
Sugar Supermarket
Acid Blend Drugstore or Online Market
Wine Yeast (Active Dry) Bakery or Online Market
Methods: Instrument and Procedures

1. Put 1.5L of water (1st container) 1L of water (2nd container) on the pan to boil.
Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it
coarsely.
2. Put the chopped fruit(1kg), 1 tsp of acid blend and 250g of sugar (1st container),
500g of sugar (2nd container) into primary (bowl).
3. When water boils, pour into primary and stir until sugar dissolves.
4. Mix all the ingredients together.
5. After mixing all the ingredients together, make sure that it is at room temperature then
add 2 tsp of wine yeast (1st container), 3 tsp of wine yeast (2nd container) then
stir.
6. Strain through nylon straining bag and squeeze juice out of fruit pulp.
7. Transfer liquid to secondary (bottles), top up if required and fit airlock. Rack top up
and refit airlock every 30 days until wine clears and no new sediments form during a
30-day period.

Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles.
Like most wines, it should improve with age.
*** 1st container is the original recipe while the 2nd container is the modified one.

Data Analysis and Potential Ethical Issues

The possible or potential ethical issues that the researchers need to observe is the main
fruit because if they started the experimentation with the fruit being over ripe or not ripe it may
affect the fermentation process and will lead to restarting the whole experimentation and it will
be a cost of money. For them to avoid it, the only solution that they need to imply on themselves
is to observe the fruit if it’s exactly ripe. Lastly, according to the secondary sources of
information it is stated that Dragon fruits or Pitayas have long term over ripe process, and it will
be easy for the researchers to conduct the experiment as long as it is in a ripe state.
References (APA 6th Edition Format)

How to Make Dragon Fruit Wine | Pinoy Bisnes Ideas. (2011). Retrieved
from https://www.pinoybisnes.com/money-making-business-ideas/
how-to-make-dragon-fruit-wine/amp/

Susatya, I. (2017). How to make Dragon fruit Wine ( Easy ) , subtitle Bahasa
Indonesia. Retrieved from https://m.youtube.com/watch?v=cHjYHvTUD48

Small, E.(2014) Postharvest Handling: A Systems Approach, Retrieved

from https://foodfacts.mercola.com/dragon-fruit.html

Spritzler, F. (2019) Dragon Fruit: Nutrition, Benefits, and How to Eat it, Retrieved
From https://www.healthline.com/nutrition/dragon-fruit#nutrition

Verma, Deepmala et al. (2017). Miraculous Health Benefits of Exotic Dragon Fruit.
Research Journal of Chemical and Environmental Sciences. 5(5), 94-96