Reference Check

1. The existence of wine is said to be more than 7,500 years, indicated by archaeological
excavations that have uncovered many sites with sunken jars (Kosseva, Joshi &
Panesar, 2016).

2. Moreover, the consumption of red wine dates back thousands of years to the Egyptians,
who prepared medicinal wines made from grapes, using herbs and tree resins
(McGovern et al., 2009).

3. However, grapes are not the only fruit that can be made into wine. Fruit wines can be
made from nearly any fruit, but most popular fruit sources include: blueberries,
blackberries, strawberries, cherries, apples, peaches, and plums (Jagtap & Bapat, 2015).

4. In short, “winemaking is the result of a number of biochemical transformations brought

about by the action of several enzymes from various microorganisms, especially yeast,
which carry out the major part of the process of alcoholic fermentation” (Moreno-
Arribas and Polo, 2008).

5. Furthermore, lactic acid bacteria also contribute high-acid wines (Bartowsky, 2011).

6. In yeast-based alcoholic fermentation, the yeast utilizes the sugars and other constituents
of grape juice, or other fruit juice, for its growth, converting them into ethanol, carbon
dioxide, and other metabolites (Rebordinos et al., 2011).

7. However, the advances made in the second half of the 20th century have clearly shown
that fermentation of fruit must and the production of quality wines are not quite as simple
(Moreno-Arribas & Polo, 2008).

8. Typically, wine consists of 10-12% ethanol produced by natural alcoholic fermentation

(Many, Radhika & Ganesan, 2014).

9. By definition, study on chemical kinetics is the study of chemical processes and rates of
reactions that includes: analysis of conditions that affect speed of a chemical reaction,
understanding reaction mechanisms and transition states, and forming mathematical
models to predict and describe a chemical reaction (Helmenstine, 2017).

10. Hands and Hughes (2001) stated that the fundamentals of winemaking have stayed the
same since biblical times.
11. What has changed is the winemakers’ ability to maintain the sterile environment required
to produce wines of best qualities (Halliday & Johnson, 1994) (Conradie, Sigge &
Cloete, 2014).

12. In addition to that, Myers (2014) refers to wine making as a natural process that requires
little human intervention; and each wine maker escorts the process through different
techniques.

13. The property of high soluble solids will cause the advancements of the characteristics of
the final products desired (Moelants et al., 2013).

14. According to Wu et al. (2018), the total feature and acceptability of the tomato product
shall depend greatly in the consistency (such as viscosity).

15. Huang, Lu, Hu, and Chen (2018) added that, in order for a tomato to be in a good
condition, it should have a good appearance, both in color and shape, desired surface,
aptness flavor, and aroma.

16. Furthermore, Biswas, East, Hewett, and Heyes (2014) identified that the textural assets
of a tomato often varied by the low temperature storeroom, resulting in remarkable
changes in its firmness.

17. Valdivia-Nájar, Martín-Belloso, and Soliva-Fortuny (2018) studied the changes of the
properties of tomatoes as affected by light treatments and storage time.

18. The main bacterium responsible for conducting MLF in red, white, and sparkling base
wines is Oenococcus oeni- member of lactic acid bacteria family (Bartowsky, 2014).

19. Moreover, the pH will affect which strains and species can grow in the wine or juice and
will influence growth rate as well as metabolic activities of the organisms (Amachi &
Yoshizumi, 2014).

20. Jang, Woo, Jo, Kim, and Co (2010) investigated the alcohol fermentation conditions of
tomato wine.
21. According to Babbie (2010), a quantitative approach is used to highlight the
measurements of variables and data via statistical, numerical, and mathematical analysis
of data through experimentation.
 *10/22

* Sa References natin, 10 lang ang nakalagay pero 22 different citations talaga siya sa paper
natin. Kailangang 20+. Patay tayo kung 10 lang sa References natin.‘Yung iba kasi, under siya
ng isang study, tapos under ulit ng isa pa. Medyo nagahol lang sa oras last sem kaya hindi ko na
nahanap ‘yung iba. Ngayon, hahanapin niyo ‘yung wala pang reference citation tapos send niyo
sa akin (MS Word) ‘yung naka APA RefCit na. ‘yung mga naka green ‘yung okay na. Bali may
12 pang wala. Tig-apat kayo.

Dave: Numbers: 3, 4, 5, 6

Jr: Numbers: 7, 10, 11, 13

Phillipe: 14, 15, 16, 19

‘Yan hahanapin niyo. Hanggang next Sunday deadline niyo. Mas maagang matapos, mas
maganda.