FEU ALABANG

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

Title of the Study

Production and Evaluation of Fruit Wine from Citrullus Lanatus

Student Number Section

Leader: Lorilla, Apphia Grace D. Lorilla – 201810626 Grade 11 – AB07
Members: Espiritu – 201810589
Espiritu, Keanu Yves A. Mantilla – 201811572
Mantilla, Jazmine Gail N. Paimalan – 201810218
Paimalan, Jonathan F. San Juan – 201811808
San Juan, Ashley Nicole G.

Contact Number/s Email Address

Lorilla – 09368858385 Lorilla – 201810626@feualabang.edu.ph
Espiritu Espiritu – 201810589@feualabang.edu.ph
Mantilla Mantilla – 201811572@feualabang.edu.ph
Paimalan – 09997171756 Paimalan – 201810218@feualabang.edu.ph
San Juan – 09465794096 San Juan – 201811808@feualabang.edu.ph

Study Duration (in months)

1 month

Study Location
FEU Alabang Lot 1, Corporate Woods Avenue corner, South Corporate Avenue, Woods District, Filinvest City,
Alabang, Muntinlupa City, 5th floor, room 511

Total Budgetary Requirement (in Php)

700 php

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
March 28, 2019

Signature over Printed Name of Research Faculty

CONCEPT PAPER FORMAT

Main Argument/Rationale/ Background of the study

Wine is an alcoholic beverage made by fermentation of fruit juices especially grapes. It is the most popular
beverage, associated with happiness, celebrations, and festivities. Global market for wine is estimated at 25 billion
liters. Other than grape, other fruits have been used in wine production by researchers and qualified the wine with
the name of the fruit.

According to statistica.com, the revenue in the wine segment of Philippines amounts to US$112m in early
2019. The market is expected to grow annually by 4.4% (CAGR 2019-2023). The data says that the revenue
continuously rise as time pass by. It means that many people purchase wines in the market, may it be Still, Sparkling,
or Fortified Wine.

Citrullus Lanatus or Watermelon has become synonymous with summer and picnics, and for good reason.
Watermelon is a nutrient dense food because it provides high levels of vitamins, minerals, and anti-oxidants and
just a small number of calories. According to the Food and Agriculture Organization of the United Nations, China is
the top producer of watermelon, with 75million produced in 2014.
Statement of the Purpose or Problem
This study was conducted with the purpose of measuring the feasibility and general acceptability of Watermelon-
flavored wines.
Specifically, it sought to answer the following questions:
 What are the characteristics of Citrullus Lanatus (Watermelon) flavour wine in terms of taste, appearance,
and texture?
 What are the advantages of Citrullus Lanatus (Watermelon) flavour wine in terms of nutrients content?
 What are the effects of Citrullus Lanatus (Watermelon) flavour wine in human’s body?

Materials
 2 qt Watermelon Juice
 2 qt Water
 1.5 lbs sugar
 1 tsp yeast nutrient
 1 package wine yeast
Methods: Instrument and Procedures
1. The starting specific gravity (SG) is 1.085.
2. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut meat of melons into cubes.
3. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in primary,
tie bag and place in fermentor.
4. Stir in all other ingredients except the yeast. Cover the primary fermentor.
5. After 24 hours, add yeast. Cover fermentor.
6. Stir daily and check specific gravity.
7. When ferment reaches specific gravity of 1.040 (after 3-5 days), lightly press juice from bag. Siphon wine
off sediment into glass secondary fermentor and attach airlock.
8. When fermentation is complete (specific gravity has dropped to 1.000, in about 3 weeks), siphon off
sediment into clean secondary fermentor and reattach airlock.
9. To aid clearing, siphon again in two months and again if necessary before bottling.

Data Analysis and Potential Ethical Issues

The study will be a qualitative research that will know the production and evaluation of fruit wine from Citrullus
Lanatus. The qualitative research helps to gain an understanding of underlying reasons, opinions, and motivations.
It provides insights into the problem or helps to develop ideas or hypotheses. The qualitative research discussions
are determined by the respondent’s opinions and feelings. Qualitative research was used to know the feedback of
respondents to the wine’s appearance, aroma and taste. The researchers will accept the negative and positive
feedbacks by the respondents to the product. By this method, the researchers will also determine the advantages
and the disadvantages of the product. Researchers should also know that the production of alcoholic beverages or
wine making are prohibited if without permit.

References (APA 6th Edition Format)

Home. (n.d.). Retrieved March 7, 2019, from https://www.homebrewit.com/watermelon-wine-recipe
Ogodo, A., Agwaranze, D., Ugbogu, O., & NG, E. (2018, January). Production and Evaluation of Fruit Wine from
Mangifera Indica. Retrieved March 27, 2019, from
https://www.researchgate.net/publication/323976451_Production_and_Evaluation_of_Fruit_Wine_from_
Mangifera_indica_cv_Peter
Wine - Philippines | Statista Market Forecast. (n.d.). Retrieved March 27, 2019, from
https://www.statista.com/outlook/10030000/123/wine/philippines#market-revenue
LD, M. W. (2017, June 20). Watermelon: Health benefits, nutrition, and risks. Retrieved March 27, 2019, from
https://www.medicalnewstoday.com/articles/266886.php