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Process Flow Diagram for Wine

“Must” Extraction

Mixture Preparation

Sugar Adjustment

pH Adjustment Packaging and


` Labelling
Starter Preparation

Treatment of the Fruit Storing and Aging


Mixture

Primary Fermentation
Secondary Fermentation
Collect all the extracted juice, then add 3 L of
mineral water and 1 kg of white sugar then mix.
To test sugar content, use the hand refractometer. A reading
of 20 ˚B is good for dry wine and 25 ˚B for sweet wine.
For testing acid content, use pH meter. To produce dry
wines, set pH at 3-4. For sweet wines, use pH 3.5-5.5.
Put the 10% of the total volume of the “must” mixture in the
flask and pasteurize it. Add 1 tablespoon of wine yeast. Ferment
and store in a normal room temperature for 18-24 hours.
Add 5ml of 10% sodium metabisulfite in a clean fermentation jar
then place the 90% of the total volume of the “must” mixture.
Cover the jar and stand for 16-18 hours at room temperature.
Add the starter to the 90% “must” mixture. Ferment for 10 days
Siphon the “must” mixture. Transfer the mixture in clean
fermentation jars and cover it with the fermentation
lock/airlock. Continue anaerobic fermentation for 3 weeks.
Siphon the wine using tygon tubing.. Add 5ml of 10% sodium
metabisulfite per gallon of wine. Fill the jars with wine to its
brim and cover tightly.. Store in cool dry place to mature.
Place in clean wine bottles and cover with cork or similar closure.
Seal with plastic seal. Finally, cover the bottle with a cap seal.
1. Mixture Preparation
2. Primary Fermentation
3. Secondary Fermentation
4. Storing and Aging
5. Packaging and Labelling
Primary Fermentation

C6H12O6 + Yeast  2C2H5OH + 2CO2

Secondary Fermentation

2C2H5OH  2CH3CHO  2CH3CO2H + 2H2O


COST ANALYSIS
Quantity Item Cost
3 kg Bignay 30
2 kg Banana 70
5 pcs. Pineapple 150
1 kg Tamarind 100
1 kg Mango 155
9 kg Refined Sugar 460
6L Distilled Water 81
1 yard Cheesecloth 50
½ kg Soybean 25
1 pack (10g) Wine Yeast 189
1 pack (20g) Acid Blend 35
1 pack (10g) Sodium Metabisulfite 75

Total: 1420