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    E04 Wine Making

    Uploaded by

    Carla Dasal
    This document provides instructions for making wine at home from fruits in season. It involves 4 major steps: 1) selecting and harvesting high quality fruit, 2) fermenting the fruit juice into alcohol with yeast, 3) clarifying and stabilizing the wine, and 4) aging the wine to enhance its qualities. The objective is to prepare wine following the described procedure of washing, crushing, straining, adding water and sugar to the fruit juice, fermenting, decanting, clarifying with egg whites, and aging the wine for 2-3 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    E04 Wine Making

    Uploaded by

    Carla Dasal
    14 views2 pages
    This document provides instructions for making wine at home from fruits in season. It involves 4 major steps: 1) selecting and harvesting high quality fruit, 2) fermenting the fruit juice into alcohol with yeast, 3) clarifying and stabilizing the wine, and 4) aging the wine to enhance its qualities. The objective is to prepare wine following the described procedure of washing, crushing, straining, adding water and sugar to the fruit juice, fermenting, decanting, clarifying with egg whites, and aging the wine for 2-3 months.

    Original Title

    E04-WINE-MAKING

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    This document provides instructions for making wine at home from fruits in season. It involves 4 major steps: 1) selecting and harvesting high quality fruit, 2) fermenting the fruit juice into alcohol with yeast, 3) clarifying and stabilizing the wine, and 4) aging the wine to enhance its qualities. The objective is to prepare wine following the described procedure of washing, crushing, straining, adding water and sugar to the fruit juice, fermenting, decanting, clarifying with egg whites, and aging the wine for 2-3 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    14 views2 pages

    E04 Wine Making

    Uploaded by

    Carla Dasal
    This document provides instructions for making wine at home from fruits in season. It involves 4 major steps: 1) selecting and harvesting high quality fruit, 2) fermenting the fruit juice into alcohol with yeast, 3) clarifying and stabilizing the wine, and 4) aging the wine to enhance its qualities. The objective is to prepare wine following the described procedure of washing, crushing, straining, adding water and sugar to the fruit juice, fermenting, decanting, clarifying with egg whites, and aging the wine for 2-3 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Experiment No.

    04

    WINE MAKING

    Name : Year and Section:


    Group No. : Date Performed :
    Group Mates : Date Submitted :
    Rating :

    Introduction

    Enology, a Greek word which means wine and study, is used to describe
    the science of wine making. This science has its roots during pre historic times
    when the effects of alcohol were probably discovered in the juice of rotten fruits.
    When consumed, the juice was found to have an intoxicating effect, though it
    seemed to have a pleasant taste.

    Winemaking can be subdivided into 4 major steps. The first step consists
    of finding a good source of high quality chosen fruits which are harvested in
    optimum condition. Second, the juice is fermented for a long period of time with
    out fear of decomposition. Fermentation is a process where sugar is converted
    to ethyl alcohol with the help of added yeast. Yeast in the wine produce enzymes
    that convert simple sugars to ethanol and carbon dioxide.

    The process is described by the reaction below:

    C6H12O6 yeast 2 C2H5OH + 2CO2

    In the third step, the wine produced is clarified and stabilized. Clarification
    is done by fining, racking and filtration. Lastly, the wine is aged to enhance its
    qualities. Winemaking process may take several months or can be extend up to
    years.

    Objective

    To prepare wine from fruits in season.

    42
    Materials

    fruits in season knife


    water (previously boiled) cheesecloth (katsa)
    Sugar cotton/gauze
    active yeast boiling pan
    egg white (for clarifying wine) glass containers (sterilized)
    measuring cup
    ladle or spoon

    Procedure

    1. Wash and peel sound mature fruits.


    2. Crush the peeled fruits and press well to extract the juice.
    3. Strain through cheese cloth (katsa)
    4. To one part of extracted juice, add 2 parts of water.
    5. For every 4 parts of diluted juice, add one part sugar.
    6. Shake/stir well to dissolve the sugar and heat for 30 minutes to
    pasteurize. Cool, add yeast and stir.
    7. Pour the mixture into clean, sterilized containers. Loosely stopper the
    mouth of each container with cotton/gauze and store in a cool, dry
    place.
    8. Set to ferment for 2 weeks or more until there are no more bubbles
    formed.
    9. Decant, pasteurize and age for 2-3 minutes.
    10. To clarify, add well beaten egg white (two eggs for every liter) and heat
    until the egg white coagulates, then filter.

    Data and Results

    Describe the clarity and taste of your prepared wine.


    (Submit sample of prepared wine to your trainor/teacher)

    Question

    What are the factors that may affect the fermentation process or the
    quality of the wine produced?

    43

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