Obet B.

Caliao Microbiology and Parasitology, Laboratory

BSN-2 November 22, 2019

Exercise 6
Wine Making

Wine making is a process where fermentation is one of the primary factor of producing wine from
fruits. Fermentation is a process that converts sugar and starch into alcohol, that makes most of the alcoholic
beverages in the world like wine. In this experiment, the students will make a wine using the local fruits
available in the market or at home. The wines that the students are going to make will be fermented with yeast.
The use of yeast helps to convert starch and sugars into carbon dioxide during the fermentation process of the
wine. The students use the commercial yeast which is the Alsacian yeast strain. The use of Alsacian yeast strain
will help the students to have a favorable taste on the wine.

Objectives
 To create a wine out of the local fruit present.
 To familiarize the process of wine making.
 To use a local fruit in season.

Materials
 2.945 kilograms of Iba (Averrhoa bilimbi)
 2 kilograms of brown sugar
 4 L of distilled water
 1 cup of warm water
 1 tsp. of yeast
 2 big pots
 Blender
 Knife
 Cup
 Funnel
 Wine Bottles
 Thermometer

Procedures
1. Prepare all the equipment and ingredients
2. Wash the “Iba” fruit thoroughly, then slice the fruit in halves.
3. Weigh the “Iba”, to know the exact amount of the fruit being use in making the wine.
4. Blend the fruit together with distilled water.
5. Pour the ¼ kilogram brown sugar inside the big plastic bottle first.
6. Pour the blended fruit inside the bottle.
7. Repeat steps 4 – 6 until the fruit, sugar, and distilled water are inside the big plastic bottle.
8. Prepare a 1 cup of warm water and measure 1 tsp of yeast.
9. Pour the 1 tsp yeast to the warm water, let the yeast settle to the bottom of the cup without stirring it.
10. Stir the yeast to make sure that some yeast particles are dissolve.
11. Pour the mixture of the 1 cup warm water and 1 tsp yeast into the fruit mixture.
12. Shake well the wine mixture to dissolve the sugar particles in it and to even the flavor.
13. Cover the opening of the plastic bottle with a cotton plug, make sure that the cotton plug is fitted will.
14. Keep it into a dark and cool dry place in order to ferment it for 2 weeks.
15. After 2 weeks of fermentation process, the should be filter using a cheese cloth.
16. Pour the wine into the pot and place it in a hot water bath for 30 minutes with a maintaining temperature
of 60 °C for the pasteurization process.
17. After the pasteurization process, get the wine out of the hot water bath.
18. Submerge the empty wine bottles to the hot water for 2 minutes, then allow the wine bottles to cool
down a little bit before pouring the pasteurize wine.
19. Pour the same amount of wine into the wine bottles and close it firmly.
20. Store the wine in a dark and cool dry place for more days or weeks for a better taste.

Results and Discussion

The Averrhoa bilimbi wine that the students made has a

favorable flavor especially for women, which is sweet. It only
has a little bit of alcohol content in it, but overall it taste really
sweet. The use of Alsacian yeast strain in the fermentation
process gives the wine a good and favorable kind of spoilage.
The wine smells good like a sweet fruit juice, even
though that the fruit Averrhoa bilimbi fruit is a naturaally sour
fruit.
The overall color of the wine is like an army green which
is not a favorable color for a wine being sell in the distilleries.
But, regardless to the outcome of its color the wine really had a
good taste.
Generalization

In making a wine, the first thing to consider is to have a fruit that is in season in order to avail it easily
and to have cheaper expense on money. Second, is to have a fruit that produces a good amount of fruit juice.
Third and last, use a commercial yeast like Alsacian yeast strain to have a wine product with a desirable taste.
Never ever forget that while the wine is undergoing the fermentation process, always check if the cotton plug
is not wet. If the cotton plug will be wet maggots may grow inside and flies will contaminate the wine mixture.

Reference

Retrieved from Grapeworks. http://www.grapeworks.com.au/blog/the-role-of-yeast-in-

winemaking/. Retrieved November 20,2019.