CITROFORTUNELLA MICROCARPA (CALAMANSI) FRUIT
AS POTENTIAL WINE
A Science Investigatory Project
Presented to
Mr. Peter Andres Guillermo
Bagbag Solsona National High School
Solsona, Ilocos Norte
In Partial Fulfillment of the Requirements for the
Subject Work Immersion/ Capstone Project 12
Presented by
Alonzo, Adrielle Desiree A.
Ballaco, Gwynette Ab-cde G.
Lucas, Justine Joy T.
Paguyo Dyren Kaile A.
Rasay, Girlie Mae S.
Tomboc, Jessa Mae P.
Group 3
July 2023
ACKNOWLEDGEMENT
Foremost, we the researchers would like to express our profound gratitude to our
Almighty God for the gift of wisdom, perseverance and knowledge that he bestowed upon
us to come up and possibly realized this kind of effort for the guidance to strikingly surpass
all the trials we have encountered and giving us a genuine determination to pursue our
study.
We would also like to extend our sincerest gratitude to various individuals for their
untiring support that made this research possible.
To our family for their unconditional support physically, mentally, emotionally and
financially, we are very thankful for the encouragement, patience, love and understanding
and also for inspiring us to think positively and successively.
To Mr. Peter A. Guillermo, our research capstone adviser and editor, we would like
to express our sincerest gratitude for making our research possible, for your patience,
advises and astonishing ideas to improve our study.
To Mrs. Josephine A. Pastor, who willingly assisted and intruct us in making
Citrofortunella Microcarpa (Calamansi) Wine. We highly appreciate your help.
Above all, the researchers are wholeheartedly express their gratitude to all those
who have contributed to the completion of this study.
DEDICATION
Words cannot express how grateful and gleeful we are to those persons who
helped us to accomplish this research study.
Thus, we are delighted and appreciative that we dedicate this research study to:
The Almighty God. For giving us knowledge and strength to this research study.
We are also glad for his guidance in helping us overcome difficulties. We are also
thankful for him throughout this study because without him this research study will not
be possible.
Our Supportive Families. For encouraging and praying for us to accomplish our
research study. We are also grateful to them because they serve as our inspiration in
doing all of this.
Our Cheerful Friends. For supporting and cheering us up to be more patient in
doing this study. We are very thankful for your patience. From the bottom of our hearts,
an abundant thanks to all of you.
Our Respondents. Thank you for your cooperation for making this research more
possible and reliable. May the God bless your generous heart and soul.
TABLE OF CONTENTS
ABSTRACT
CHAPTER I
INTRODUCTION
A. Backrgound of the Study
Citrofortunella microcarpa (calamansi) fruit is a fruit tree native to the Philippines.
It is an economically important citrus hybrid predominantly cultivated in the backyard tree
among the citrus species because it can thrive in a wide variety of environmental
conditions. This plant grows well in cool and elevated areas and in sandy soils rich in
organic matter. Citrofortunella microcarpa (calamansi) can be propagate by seeds, still,
it is much better to grow this citrus crop using its vegetative parts. It is not only known on
its nice smell but also its beautiful appearance.
The Citrofortunella microcarpa (calamansi) contains 27.5% alcohol and it is rich
in potassium, calcium, vitamin C and vitamin A. Citrofortunella microcarpa (calamansi)
has been widely used in the Philippines in making beauty products ( skin lightening), meat
tenderizer, anti- dandruff shampoo, natural remedies for cough and flu, ice cream, soft
drinks, jelly, gummy candies, sauces, and vinaigrettes, fruit preserves and yogurt.
Citrofortunella microcarpa (calamansi) has an orange-like flavor but it sourer. Due to it its
varied uses, the calamansi is grown on a large-scale in the country. It is commercially
processed into a bottle as wine, juice and marmalade. Citrofortunella microcarpa
(calamansi) fruit is turned into liqour by the oldest distillery in the Philippines, Disteleria
Limtuaco & Co., was founded in 1852 and produces their Manille Liquer line using
Citrofortunella microcarpa (calamansi) fruit. When producing fruit wine, Citrofortunella
microcarpa (calamansi) is used with lemon, pineapple, grapes, mango, and papaya.
Citrofortunella microcarpa (calamansi) wine is made with its pure extract.
Citrofortunella microcarpa (calamansi) fruit are abundant in the Philippines.
While most of the time, it is good because of its economic benefits sometimes it can trigger
one of the biggest problem in the country, flies inpestation. This research aimed to make
use of excessive fruits harvested in the country especially Citrofortunella microcarpa
(calamansi) fruits to mitigate and propagate the presence of flies. The researchers want to
make wine because it can be easily made and sold. In this study, the researchers main
objective is to develop Citrofortunella microcarpa (calamansi) fruit extract as a better
alterntive to expensive wine and developing an solution to pest problem. It seeks to know
the benefits of Citrofortunella microcarpa (calamansi) Wine in terms of heath,
environment and financial.
B. Statement of the Problem
This study aimed to develop Citrofortunella microcarpa (Calamansi) fruit
extract as a better alternative to expensive wine.Specifically, this study was conducted
to answer the following questions:
1. Can Citrofortunella microcarpa (calamansi) fruit extract be a better alternative to
expensive wine?
2. What are the benefits of Citrofortunella microcarpa (calamansi) Wine? In terms of:
a. Health;
b. Environment;
c. Economical;
3. How will the length of fermentation of Citrofortunella microcarpa (calamansi)
affect its color, aroma and taste?
C. Hypothesis
Alternative Hypothesis: Citrofortunella microcarpa (calamansi) fruit extract can be
use as alternative to commercial wines.
Null Hypothesis: Citrofortunella microcarpa (calamansi) fruit extract cannot be use
as alternative to commercial wines.
D. Significance of the Study
The significance of the study on Citrofortunella Microcarpa (calamansi) Fruit as
Wine was beneficial to the different groups, including the students, teachers, parents, and
future researchers.
May serve as a guide to the students in making related research or experiment.
This may serve to the teachers as an example in discussing topic related to the present
study.
This may serve to the parents as an inspiration for them to use at home.
This may serve to the future researchers as their instrument that guides and navigates them
in discovering credible and reliable data for further understanding about the topic.
Indeed this research study is going to be the chief source of enlightenment that they
was surely needed in their future studies.
E. Scope and Limitation
This study focused on innovating new wine product made from
Citrofortunella Microcarpa (Calamansi) extract as a good substitue for grapes as wine. It
also a way to find a solution for excessive fruits, to mitigate them and make use of them.
In this study the researchers, are also trying to make
Citrofortunella microcarpa
(calamansi) Wine for various reasons purposefully for health. Drinkers nowadays are more
inclined to drink other alcoholic beverages but it is often lead to several illnesses.
The researchers taught of something that can improve this, and find a much healthier
alternative. Citrofortunella Microcarpa (Calamansi) has many benefits especially on
health. The production of Citrofortunella Microcarpa (Calamansi) wine was conducted at
Sitio 04 Sta. Elena, Brgy. 19, Bagbag, Solsona, Ilocos Norte.
F. Definition of Terms
Bottle wine. It is used as a container of fermented Citrofortunella microcarpa (Calamansi)
wine.
Citric acid. A weak organic acid found in citrus fruits. It is a natural preservative and is
also used to an acidic (sour) taste to foods and soft drinks.
Citrofortunella microcarpa (calamansi). It is a fruit in the experiment as test subject.
Extracts. A substance made by extracting a part of raw material often by using a solvent
such as an ethanol or water.
Wine. It is the product that was made using Citrofortunella Microcarpa (calamansi).
Fermentation. It is the process that the researchers need to follow in order to make a final
product.
Yeast. It aids in the fermentation of Citrofortunella Microcarpa (calamansi).
CHAPTER II
REVIEW OR RELATED LITERATURE
Citrofortunella microcarpa (calamansi) wine is a type of fruit wine made from the
calamansi, a small citrus fruit native to the Philippines. The wine is typically made by
fermenting the calamansi juice with sugar and water, and it is often used as a base for
making cocktails or as a dessert wine. Calamansi and dalandan, both Philippine citrus
fruits, have made their way onto the menus of restaurants across the country. Destileria
Limtuaco, the Philippines’ oldest distillery, has created a line of alcoholic beverages. The
idea for the Manille Liqueur line came from a Filipino take on Italian limoncello. Dalandan
orange essential oils are used in Destileria Limtuaco’s Manille Liqueur de Dalandan, which
is made from the Philippine orange. Farmers benefit from the product by receiving the
market price, eliminating middlemen who deprive them of 100% of the profits.Fores noted
that orange has a different flavor than lemon. Manille Liqueur de Calamansi and Dalandan
are sold in SM Kultura stores in the Philippines. These products are sold In the United
States through Profood USA, as well as in Hong Kong and Macau through Montrose. These
liqueurs can be used in a variety of cocktail recipes. Liqueur De Calamansi , Destileria
Limtuaco’s oldest distillery is the Philippines’ oldest, producing alamansi liqueur. Only the
rinds of Calamansi trees are used, with only white sugar and neutral molasses spirit being
used to make the beverage. Making calamansi wine is a process that requires patience and
precision, but the end result is a delicious, fragrant wine that is perfect for any occasion.
(Rosamie, 2022).
Last year Wine Australia released the ‘Australian Wine Flavours Card’ listing
Chinese equivalents to common Australian wine descriptors to help producers
communicate in a relevant and meaningful way with the Chinese consumer. Grant Dickson,
of Ferment Asian fame, has opened the term calamansi to people, which he uses to describe
Tim Smith’s 2016 Eden Valley Riesling. (Paterson, 2017).
Citrofortunella Microcarpa (Calamansi ) Wine is a type of wine made from the
fruit of of the calamansi tree. The fruit of the tree, which is native to the Philippines , is
used in many traditional Filipino dishes. Although the process requires patience and
precision , but the end result is a delicious, fragrant wine that is perfect for any occassion.
Citrofortunella Microcarpa (Calamansi) is a good fruit for health. It contain 27.5
% alcohol, can bechilled as a shot, simiar to lemon liqour, served before a meal to stimulate
the appetite. Citrofortunella Microcarpa (Calamansi) Wine has a host of benefits that
include aiding in digestion, boosting the immune system, and helping to lower cholesterol
levels. This delicious wine is a rich source of antioxidants and vitamins, making it an ideal
choice for those who looking to improve their overall health,( Rosamie,2022).
Citrofortunella Microcarpa (Calamansi) Wine also used to treat high blood pressure
because it pulp has a distinct taste that crosses lime. In addition, According to Bajori 2019,
it also serve as to regulates glucose and insulin. Many studies have shown improved
conditions in those suffering from diabetes.This is because one of the main calamansi
benefit is that it helps to moderate glucose and insulin levels in the blood. It also promote
the immune system and leads to loss weight. Moreover, it also contributes to strenghtening
of the body system. It helps to reduce the weight loss of toxins in our body. It also found
out that drinking calamansi wine has anti-ageing properties that are essential for keeping
the skin tight and firm.
According to Thomas Glauben (2021), the continuous growth of the international
wine trade and the expansion of international markets is having significant commercial,
but also environmental impacts. Sustainability is one of the problem in wine making but it
can counter by lessening pest activity in the neighbourhood. Excessive Fruits are the causes
of Flies Infestation. Ripe and Rotten Fruits are one of the main causes of infestation. Wine
is a good solution to this problem. According to Deborah Weatherspoon, Ph.D., MSN, The
wine should attract the fruit flies, but producing wine out of excessive fruits is viable it is
not only environmentally friendly but it can also be economically friendly. Based on
Matthew Gaughan, Ramón Escobar, is a US diplomat who has travelled around the world,
participating in the Colombian peace process as well as working on sustainable economic
development initiatives in Central and South America and Africa. Born in Milwaukee,
Wisconsin, with Bolivian parentage, he didn’t have a wine up bringing but his global
experience made him realise that wine expresses the culture it comes from like no other
agricultural – or indeed, any – product. As he says, wine is far more reflective of a country’s
culture than iron ore.
He returned from Baghdad to Washington DC in 2013, convinced that the unique
identity of wine could be used for social and economic good. He recalls growing up in
modest circumstances in Milwaukee, appreciating the advantages he had in the US only
when visiting relatives in Bolivia. The potential he saw in improving people’s lives in
Bolivia inspired him to establish Chufly Imports, with the first shipment of Bolivian wine
into the US in 2016.
This wasn’t just a spur-of-the-moment decision: he wrote an impact thesis, which
can be read on the Chufly Imports website, on how wine can have a positive social impact
on impoverished communities, which was reviewed by friends and colleagues in various
international financial institutions.
Escobar’s research found that ‘cluster development’ – the idea that each part of
wine production benefits different economic sectors – ‘creates greater opportunities for
upward social mobility. For example, while a young girl’s father might pick grapes, she
might grow up to work in the bottle manufacturer that is expanding its facilities to
accommodate rising wine and singani (Bolivia’s pisco-like spirit) exports. He also found
that, ‘One study concluded 10 families are lifted from poverty for every 25 acres (10 ha)
of grapevines planted for wine and singani in Bolivia.’ To emphasise how wine goes
beyond production and into other industries, ‘Chufly regularly contracts with a family of
Bolivian artisans, the Huallpas, to sew custom wine gift bags using traditional, vibrant
Andean textiles. ‘It is not only the production of wine that can be beneficial but it has also
impact on other aspects of selling wine like wine bags or boxes. Wine has immersive
impact economically.
Wines are alcoholic beverages that are produced by fermenting fruit juices,
conventionally from grapes. Fermentation is the process by which fruits(e.g. grapes) must
transform into wine. When reduced to its most basic form fermentatuin is frequently
defined as the transformation of one glucose molecule into two molecules each of ethanol
or also known as ethyl alcohol and carbon dioxide:C6H1206 -> 2C2H50H+ 2C02.
According to Rainer Fiscal et.al (2021), tastee, smell and alcohol content are
affected by the lenght of fermentation and temperature of fermentation. Our
microbiological companions, the yeast, transform fruit sugars into alcohol during
fermentation. But there is a lot more going on than just the manufacture of alcohol. “ The
various chemical processes that occur during fermentation impact the final wines flavor,
aroma and even color”, (Chris Russell, 2019). As stated by Jane Dummer (2022), The
flavor and aroma will be enhanced by prolonged fermenting times. Although it is arguably
the most significant outcome, yeast are complex organisms that carry out a variety of
biochemical functions in a wine that is in the fermentation progresses, contain yeast begin
rapidly converting the natural sugars in the must into carbon dioxide and ethanol or ethyl
alcohol. Fermentation temperature is also important. Lowering the temperature preserves
the wine’s subtle, volatile aromas and preserves it more ‘fruity’ character, (Chris Russell,
2019). Finding the right temperature is all about balance. Red wines are typically fermented
at warmer temperature while white wines are often fermented at the cooler end of the
spectrum.
The tastes and aroma of the wine is depended on the yeast and lenght of
fermentation and the temperatures where wines are stored and being fermented.
Conceptual Framework
This experimental research paper focuses on the Citrofortunella microcarpa
(calamansi) extract will be used in producing wine. Calamansi as a wine has been proven
by past researchers. They use Citrofurtunella microcarpa (calamansi) extract to make
wine the researchers added pulp of Calamansi to make it stronger.
PROCESS
INPUT
1. Citrofortunella
microcarpa extract
2.Citrofortunella
microcarpa
(calamansi) pulp

Data gathering

Extracting
Citrofortunella
Microcarpa
(Calamansi) extract
OUTPUT
Citrofortunella microcarpa
(calamansi)
Wine
3.Sugar

Wine making
4.Yeast
Figure 1.1 The paradigm of the concepts of the researchers from input, process and output.
The natural elements of Citrofotunella microcarpa (calamansi) extract will serve as the
primary source of information of this experiment. Citrofotunella microcarpa (calamansi)
will be the main ingredients for Citrofotunella microcarpa (calamansi) Wine.
Theoretical Framework
Germ Theory
This research anchored to the theory of Louis Pasteur’s discovery of Germ Theory.
According to Louis Pasteur’s led to the modern process of wine making: growing and
harvesting, crushing and pressing, fermentation, clarification, and aging and bottling.
Pasteur conducted experiments and found that heating wine up to 120 to 140 Farenheit
would kill the microbes that cause contamination, thus preventing the spread of disease
due to wine.
Wine has been preferred drink of many civilizations through the centuries. During
Roman times it was symbol of wealth and power, and during the Middle Ages it was the
only beverage safe enoough to drink. The quality of wine in its natural form , however was
generally very poor. Louis Pasteur dramatically changed methods of wine production with
his dicscovery of germs and germ theory. He also applied germ theory to fermentation and
was able to distinguish differences in various types of yeast. Pastured also discovered that
wine became sour- tasting due to the presence of microbes. Many studies and applications
have gone into the growing of grapes to ensure that the best possible wine is produced.
These studies have found that grapes are especially responsive to changes in climate, a
grape grown in a warm region will be chemically different the same grape grown in a cool
region. The fermentation process is often considered the magic of wine making. Since this
theory proven that grapes is a good fruit in making wine, it will not also obscure that
Citrofortunella Microcarpa (calamansi) which has an alcohol content of 27.5 % and needs
only to follow the fermentation process so that it will turn into commercial wine.
CHAPTER III
METHODOLOGY
A. Method of Research
This study aims to determine the possiblity of Citrofotunella microcarpa
(calamansi) as Wine. Additionally, It also determine if Citrofortunella microcarpa
(calamansi) fruit extract be a better subtle to expensive wine. It also seek the benefits of
Citrofotunella microcarpa (calamansi) Wine in terms of health, environment, and
financial. Experimental Design is the method that wias used. Experimental Design is a
process which establish the effect that a factor or independent variable has on a dependent
variable. This design will be use since the main purpose of this research is to determine
whether Citrofortunella Microcarpa (Calamansi) extract will be effective to be a wine.
B. Method of Collecting Data
Materials and Procedure
The process in making a Citrofortunella microcarpa (calamansi) fruit as wine, the
needed materials and ingredients in making a calamansi wine. Which are 1 kilo of
calamansi, and ¼ of cup of sugar, and ½ tsp of wine yeast, and lukewarm of water. Also
prepare caserole, bowl, bottle wine, knife, measuring cups, strainer and chopping board.
After preparing all the needed materials, wash the calamansi with clean water. Cut
the calamansi, put it in a bowl and squeeze out to remove the extract and set aside, then put
the calamansi extract in caserole and let it boil for 10 minutes, while boiling the calamansi
extract the researchers sterilize the wine bottle using lukewarm water for 10 minutes, then
using bowl the researchers dissolve the sugar into a lukewarm water and stir it in one
direction after that, put the yeast but don’t stir or mix it just leave it until it froth. Then after
leaving a few minutes the froth forms and we need to slowly remove it because it is the dirt
from the yeast, next is filter it using the strainer and stir it again in one direction after that
put the yeast at the boiled calamansi extract and using funnel tranfer the mixed yeast and
calamasi extract on a clean wine bottle for the fermentation. Lastly, let the calamansi wine
to ferment 65 days.
C. Sampling Design
Experimental Design is the method that was used. Experimental Design is a method
which establish the effect that a factor or independent variable has on a dependent variable.
This design will be use since the main purpose of this study is to determine whether
Citrofortunella Microcarpa (Calamansi) extract will be effective to be a wine.
Citrofortunella Microcarpa (Calamansi) Wine
Statistical Treatment of Data
The researchers used inferential statistics that focuses on testing the hypothesis that
focuses on testing the hypothesis and alternative hypothesis. This study will be analyzed
and interpret utilizing frequency and weighted mean.
Sensory Evaluation of Calamansi Wine. The physical properties of Citrofortunella
Microcarpa (Calamansi) wine such as color, aroma, and taste have been determined by
testing or assessment of the respondents. To determine the potentiality of wine, 11
respondents from HUMMS A and 10 respondents from HUMMS B were selected as taste
panelists. Taste panelists were asked to rate the wine sample using the scoring sheet which
was clearly explained and discussed to them. The wine was processed accordingly and
served in a clear plastic cup.
Scale
Descriptive Interpretation
3.26-4.0
Extremely Like
2.51-3.25
Like
1.76-2.5
Dislike
1.0-1.75
Extremely Dislike
CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter consists the presentation, analysis and interpretation of data.
Complements of Citrofortunella macrocarpa and its solution treatment
Components
Treatment 1
Treatment 2
Citrofortunella
microcarpa fruits
Water
Solution Concentration
Sugar Content
Experimentation set-ups for each treatment.
Subjects
Test
1.
2.
Treatment 1
Treatment 2
3
CHAPTER V
CONCLUSION OR GENERALIZATIONS
This chapter include the conclusion or generalization of the study.
CONCLUSION
After analyzing the data the researchers found out the following:
1. The researchers found out that Citrofortunella microcarpa (calamansi) wine is
more practical than the competitor because calamansi can be found on the backyard.
2. Citrofortunella microcarpa (calamansi) wine has many health benefits.
3. The fermentation greatly affects the color, taste and aroma of Citrofortunella
microcarpa (calamansi) wine.
4. In making Citrofortunella microcarpa (calamansi) wine is more cheaper the
ingredients than the other.
CHAPTER VI
RECOMMENDATIONS
Based on the foregoing findings and conclusions, the researchers would
recommend the following:
For the Future Researchers, who would like to conduct the experiment that in
extracting the Citrofortunella microcarpa (calamansi) wine, Steam Distillation could also
be done at home. Even though the researchers couldn’t afford to conduct experiment in the
laboratory, there’s still an alternative method in doing the steam distillation process.
However, it is highly recommended that the future researchers should perform the Steam
Distillation Process with the exact apparatus to improve this study by adding more relevant
and accurate data.
For the Students in Senior High School, you should opt for more pragmatic
solutions than proving already existing product. Also, in wine making always be
responsible. You should find answers to those unanswerable questions.
For Parents/Guardian, always guide your children if they opted for wine making.
Albeit, wine maybe healthy but it still contains alcohol. Alcoholic beverages are dangerous
specially if you intake more than the body can specially high school students are
susceptible to alcoholism thus children’s guidance is a must.
For the Business-minded persons, Citrofortunella microcarpa (calamansi) wine
will have a positive return on your investment in the commercialization of the product in
the market.
BIBLIOGRAPHY
CURRICULUM VITAE
APPENDICES