This experimental study was aimed to determine the level of acceptability of Karondas Berry as wine in terms of its aroma, color, flavor and general acceptability. A standard sensory evaluation score sheet using a modified Hedonic scale was used by the 45 respondents to assess the acceptability of Karondas Berry as wine. Statistically, mean was used to determine the level of acceptability of Karondas Berry wine as to aroma, color, flavor and general acceptability while One-way Analysis of Variance (ANOVA), set at .01 alpha, was used to find out the significant difference in the level of acceptability of Karondas Berry wine as to aroma, color, flavor and general acceptability. Results revealed that the color and aroma of the three treatments (treatment A, B, and C) were “Liked Very Much” by the respondents. However, they extremely liked the formulation of treatment D (commercial wine) among the categories. In terms of flavor and general acceptability, both treatment A and C were “Liked Very Much”. On the other hand, Treatment B were only “Liked Moderately”, and that treatment D was the most liked among the four formulations. However, when treatment D is disregarded, treatment C has the highest acceptability level among the rest of the treatments. Thus, this treatment has a higher potential for mass production and market distribution. Results also showed that there was a significant difference in three formulations of Karondas Berry Wine in terms of color, aroma, flavor and general acceptability. This means that the amount of Karondas Berry Juice mixed in the formula produces different color, aroma, and flavor, hence, can affect the likability of the formulation. It is recommended that Karondas Berry Wine can be introduced to the market and can be a good venture for income generation and augment family income.

Keywords: Karondas Berry, wine, hedonic scale, level of acceptability, aroma, color, flavor