Antidesma bunuis

• Ma. Jaya Queen Mahabague

• Gaea Athena Ysug
• Judy Lyn Garcia
• Kier Tobongbanua
Objective:
To determine the effectiveness
of Bignay fruit as wine
Materials
MATERIALS USED IN
EXPERIMENT

PLASTIC BOTTLES &

BIGNAY FRUIT SUGAR YEAST
DISPOSABLE CUPS
MATERIALS USED IN EXPERIMENT:

PLASTIC LABELLING FUNNEL

CLEAN CLOTH
CELLOPHANE PEN&PAPER
PROCEDURES IN
MAKING THE
EXPERIMENT
01
CLEANING
AFTER PREPAIRING ALL
NECESSARY MATERIALS
NEEDED….

By using water, wash the

BIGNAY fruit and
disposable cups for
assuring its cleanliness.
02 TWISTING / SQUEEZING
Put the Bignay fruit in the clean
cloth: center and cover it by
remaining cloth’s space.

Catch the flow of extract or juice

of the fruit by using disposable
cups.
 03
WINE A. with yeast
preparation
Put ½ tsp. of sugar in every 1 cup of juice extract as well as 2 tsp.
of yeast and mix it well.
Cover it with cellophane.

MUST NOT MOVE FROM TIME TO TIME TO NOT DISTURB

THE YEAST.
 Since we made two experimental wine, on
the other bottle we also made the wine B,
which has no yeast.
04 WINE B. without yeast
Put ½ tsp. of sugar in every 1 cup
of juice extract.
Cover it with cellophane.
05 TRANSFERRING
After getting the extract,
Transfer it in the plastic
bottle that serve as wine
bottle. BOTH WINE A
AND WINE B
06 LABELLING
- IN ORDER TO AVOID MISIDENTIFICATION

- EASY TO DETERMINE FOR OBSERVATION

 07 STORING
Set aside in the safe place and let it ferment
in about 1 week.
 08 CLEANING
For safety concern and for greater reliance
quality of results.
DATA AND OBSERVATION
  TEST A TEST B
The bignay wine was observed for
Bignay 2 cups ½ cup a week in two different ways. Test a, on
Extract the first day, allow the yeast to rest at the
bottom of the plastic bottle. This one is
still under observation due of having a
confusion in the presence of the yeast
Sugar 1 tbsp 1 tsp thinking that it might became inactive
for some reason while test b hardened
Yeast 2 tsp N/A the plastic bottle because it was fully
fermented.
 CONCLUSION
Bignay fruit as we conclude is an effective fruit to ferment
and make as wine as it taste delectable. Pure extract juice with a
bit of sugar is highly recommended but if you wanna try the one
that is likely strong such as any other alcoholic beverages like
vodka, you may also try to put a yeast on it. However, you
should know the measurements of every independent materials
used in the procedure so that you will know if it taste exactly to
what you prefer.
DOCUMENTATIONS
BIGNAY WINE IN THE MAKING …
AFTER [RESULTS]