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Questionnaire

The document contains a survey with Likert scale questions to assess the feasibility of wine made from mango in terms of appearance, aroma, taste, and mouthfeel. For appearance, respondents are asked to rate statements about clarity, color, and effervescence. For aroma, statements address strength, mango scent, and secondary aromas. Taste questions cover intensity, sweetness, and acidity. Mouthfeel questions relate to body, smoothness, and astringency. The document also includes a letter requesting validation of the questionnaire to improve accuracy for a student research study on mango wine.

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ebuezaerich
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569 views3 pages

Questionnaire

The document contains a survey with Likert scale questions to assess the feasibility of wine made from mango in terms of appearance, aroma, taste, and mouthfeel. For appearance, respondents are asked to rate statements about clarity, color, and effervescence. For aroma, statements address strength, mango scent, and secondary aromas. Taste questions cover intensity, sweetness, and acidity. Mouthfeel questions relate to body, smoothness, and astringency. The document also includes a letter requesting validation of the questionnaire to improve accuracy for a student research study on mango wine.

Uploaded by

ebuezaerich
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Direction: The following statements are some of the possible assessment of the respondents on

the produced mango wine. Using Likert Scale rating, put a check ( / ) on which column you think
the statement suites the most.

4 – Strongly Agree
3 – Agree
2 – Disagree
1 – Strongly Disagree

Feasibility of Wine made from Mango fruit in terms of its Appearance

Statement 4 3 2 1

The wine product appeared clear, with minimal or no


sedimentation.
The wine product exhibits a vibrant yellow or golden
hue.
The wine product possesses light of effervescence; tiny
bubbles or a gentle fizz, adding liveliness to the wine.

Feasibility of Wine made from Mango fruit in terms of its Aroma

Statement 4 3 2 1

The aroma of the wine product is strongly pronounced.


The aroma of the wine product unsurprisingly, that of
ripe mangoes.
The aroma of the wine product exhibits secondary
aromas.

Feasibility of Wine made from Mango fruit in terms of its Taste

Statement 4 3 2 1

The taste in the intensity of the wine product is strongly


pronounced, with a noticeable impact on the palate.
The taste in sweetness of the wine product has semi-
sweet savor.
The taste in acidity of the wine product possesses a
noticeable acidity, which helps provide balance and
freshness to overall taste.
Feasibility of Wine made from Mango fruit in terms of its Mouthfeel

Statement 4 3 2 1

The mouthfeel viscosity of the wine product has a


medium-bodied mouthfeel.
The mouthfeel smoothness of the wine product exhibits a
smooth and velvety texture on the palate.
The mouthfeel astringency of the wine product
associated with significant astringency.
Letter for Validation of the Questionnaire

January 16, 2023

Ma’am/Sir,

Good Day,

I am the undersigned Science, Technology, and Engineering student from High School in
Tag-abaca are currently conducting a research study entitled "Mango Wine: A Sustainable
Solution for Utilizing Mango (Mangifera indica) and Enhancing Wine Production”.

In connection with this I am asking a favor from your good self to spare your precious time
for the validation of our questionnaire for further improvement and accuracy of the tool. All your
comments and suggestions are highly appreciated and thank you very much for your support on
our study.

Respectfully yours,

Erich S. Ebueza

Purok – 8 Chairman

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