Results

Table 1.1. Determining Titratable Acidity

Type of Juice used Cranberry Juice

Initial pH of Juice used 2.7

Initial volume of 0.1N NaOH, mL 0

Final volume of 0.1N NaOH, mL 3.7

Total volume of NaOH, mL 3.7

Grams per liter of tartaric acid 0.555

Table 1.2. Acidifying the juice

Boiling temperature of juice 92

Temperature after cooling 25

pH reading ----------------------------

First addition of acid 2.5

Second addition of acid ----------------------------

Third addition of acid ----------------------------

Total weight of acid added, grams 0.26

Final pH of acidified juice 2.5

Table 1.3. Raising the sweetness of the Juice

Total sugars of the juice 12g/100g

Total weight of juice 600g

Total sugar added 66g

Final % of sugar in juice solution 23%

Table 1.4. Sulfating and adding pectic enzyme to the juice

pH of starting solution 2.7

Initial Temperature of starting solution 24

Final Temperature of starting solution 24

Table 1.5 Adding yeast to the Sweetened Juice

pH of yeast starter solution 5.6

Discussion

The juice used in the experiment is cranberry juice. The initial pH of the juice is 2.7

which is too low for what is expected. Titration with sodium hydroxide solution was done to get

the % tartaric acid. The endpoint was seen quickly with a volume of 3.7mL. The juice was

acidified to get the desired pH of 3.4. The cranberry juice is initially acidic so addition of acid

was only done once. Sulfating was next done by addition of sodium metabisulfite. Sodium

Bisulfite is essentially very fine crystallized sodium granules that release sulfur gas when it is

dissolved in a liquid. The sulfur gases that are released from the Sodium Bisulfite act as a

sanitizer, killing wild molds, bacteria, germs and other unwanted organisms. The sulfur gases

also help in wine preservation by displacing any air that may be saturated in the wine. Pectic
enzyme was next to the wine. The main function of pectinases is to extract and clarify the

obtained fruit and vegetable juices. The effects of pectin are turbidity and consistency in the juice

causing an increase in viscosity, this property further affects the clarification, filtration and

concentration of the juice. The degradation of fruit purees is achieved through the addition of

resulting in an increase in the juice yield, clarification and decrease in decrease in viscosity.

Another important living component in the winemaking are the yeast, a fungus. Yeast

reacts with glucose present in sugar to form alcohol and carbon dioxide.

Fermentation starts upon addition of yeast. There are two stages of fermentation in wine

making: primary and secondary fermentation. In the first two to five days of the process the yeast

reproduces due to sugar abundance which serves as their food. Bubbles and foam rapidly formed

on the top of the juice as a manifestation of carbon dioxide production. In the secondary

fermentation, less sugar is available and more ethanol has formed, this environment is not

advantageous for the yeasts. In this stage, bubble production lessens, foam disappear at the top

and yeasts die then settle at the bottom forming the visible solids. This stage lasts up to one to

weeks. Racking of wine was done after 21 days. Bubbles can still be seen but a lot lesser than the

start of the fermentation. Color of the wine is still the same as the color of the initial juice. The

wine smells like a burnt marshmallow which makes it very tempting to taste. Taste of every wine

that was done varies from the fruit picked and for cranberry it tastes sweeter than most wine.
References:

Cocolin,L., & Ercolini,D.(2008).Molecular Techniques in the Microbial Ecology of Fermented

Foods:Wine Fermentation.Retrieved from : http://www.springer .com/987-0-387-74519-0.

Wilker K.L., Harris T.S., Odneal M.B., & Dharmadhikari M.R.Making Wine for Home Use.State Fruit

Experiment Station off Southwest Missouri State University Department of Fruit Science. Retrieved

from: http:/mtngrv.smsu.edu/

Siero C., Fraga, G.B., Seijas, J.L.,Da Silva A.F.,& Villa, T.G.(2012).Microbial Pectic Enzyme s in the

Food and Wine Industry,Food Industrial Proesses Methods and Equipment, Dr. Benjamin Valdez (Ed).

ISBN -978-953-307-905-9. Retrieved from : http://www.Intechopen.com