Abstract

The objective of the experiment was to produce quality wine out of the fresh fruits and to
successfully perform fermentation. It was also done to familiarize oneself in the industrial
process of wine making. The group made use of fresh apples to get the juice extract which will
give flavor to the wine. The apples were chopped into pieces, and were heated to make it soft and
easy to squeeze. Yeast was added to the apple juice extract before it undergone fermentation
process. The fermentation period will be done for a week or two and that being said, the result of
the fruit wine making is still unfinished or pending.

Introduction

Wine is an alcoholic beverage made from grapes, generally , fermented without the
addition of sugars, acids, enzymes, water, or other nutrients Yeast consumes the sugar in the
grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of
yeasts produce different styles of wine. These variations result from the complex interactions
between the biochemical development of the grape, the reactions involved in fermentation,
the terroir, and the production process.

Other than grapes, there are also other fruits that can be used to make wines. Fruit
wines are fermented alcoholic beverages made from a variety of base ingrediens; they may also
have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes
broadened to include any fermented alcoholic beverage except beer. For historical
reasons, mead, cider, and perry are also excluded from the definition of fruit wine. Fruit wines
have traditionally been popular with home winemakers and in areas with cool climates such as
North America and Scandinavia; in Africa, India, and the Philippines, wine is made
from bananas.

Yeast plays the most important role in wine making. Without them, nothing would
fermen and there would be no wine at all. In the absence of oxygen, yeast converts the sugars of
wine grapes into alcohol and carbon dioxide through the process of fermentation. Yeasts live in
nature everywhere. For winemakers the most important type of yeast is Saccharomyces
cerevisiae, in Latin word, “sugar fungus”. It has been favored due to its predictable and vigorous
fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well
as its ability to thrive in normal wine pH between 2.8 and 4. For wine, there are good yeast or
‘vinification yeasts’ and bad yeast called ‘spoilage yeasts’. But the truth is that even what
winemakers term ‘good yeast’ can have some pretty nasty results, if the winemaker doesn’t keep
their activity under control.

Experimental Procedures

Reference

https://www.wineturtle.com/yeast-wine-making/

https://en.wikipedia.org/wiki/Wine

https://en.wikipedia.org/wiki/Fruit_wine