Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology

Department of Chemical Engineering

FERMENTATION OF MELON-FLAVORED WINE

Equipment:
plastic bucket and lid
3 glass jugs
funnel
3 airlocks
rubber cork (or bung)
large straining bag of nylon mesh
plastic tubing
wine bottles
corks
Hand corker
Hydrometer
Materials:
Melon extracts
Granulated sugar
Filtered water
Wine Yeast
PROCEDURE
A. Preparation of Materials
1. Equipment
Ensure the equipment to be used is thoroughly sterilized and rinsed clean.
2. Extraction
Wash the melon thoroughly then peel off the skin. Cut the fruit into cubes, and extract
its juice with the use of blender. Strain the extracts to remove seeds and impurities.
3. Dissolution of Sugar
Dissolve granulated sugar in pure filtered water.
B. Experiment Proper: Primary Fermentation
1. Put melon extracts into the primary fermentation container.
2. Add wine yeast.
3. Read the sugar content of the melon extract using a hydrometer. If it reads less than
1.010, consider adding sugar. Stir the extracts thoroughly.
4. Cover primary fermentation bucket with cloth; allow fermenting for one week to 10 days.
(Over the course of days, fermentation will cause froth to develop on top and sediment to fall
to the bottom)
C. Experiment Proper: Secondary Fermentation
1. Gently strain the liquid to remove the sediment and froth.
2. Transfer the juice through a funnel into sanitized glass secondary fermentation containers.
Fill to the top to reduce the amount of air reaching the wine.
3. Fit the containers with airlocks.
4. Allow the juice to ferment for several weeks.
5. Use the plastic tube to siphon the wine into clean glass secondary fermentation
containers. Again, the purpose here is to separate the wine from sediment that forms as the
wine ferments.
6. Continue to siphon the wine off the sediment periodically until the wine is running clear.
D. Packaging and Storing

Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology
Department of Chemical Engineering

1. Run the wine into bottles (using the cleaned plastic tubing), leaving space for the cork plus
about a half inch or so of extra room.
2. Insert corks.
3. Store the wine upright for the first three days.
4. After three days, store the wine on its side at, ideally, 13 degrees C. For red wine, age for
at least 1 year. White wine can be ready to drink after only 6 months.