MICRO 4100 LaboratoryIndustrial Microbiology

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Activity 4
Wine and Vinegar Production
Group activity on the conduct of wine and vinegar production

Introduction

Objectives

1. Produce wine and vinegar using locally available materials of varying amounts; and
2. Study the principle behind wine and vinegar production.

Methodology

● Listed are the materials needed and the procedure to be followed in wine and vinegar
production. However, you have to design an experiment to have a variation in terms of
amount of ripe fruit, amount of sugar and amount of yeast to be added that will serve as
your treatments. The given measurements will serve as your control. What is effect of
your treatments in terms of appearance, aroma, taste, after taste and the overall
impression on the wine and vinegar that you have produced? Present your methods in the
results and discussion in a form of schematic diagram. Photo document your experiment.
Discuss/Interpret the results of your designed experiment.

Materials

1 kg ripe and sound fruit

1 kg refined sugar
Baker’s yeast
Measuring cup
Food processor
Cheese cloth
Steam bath
Ladle
Fermentation bottle

A. Wine making

1. Wash and rinse the fruits thoroughly

2. Peel, remove the seeds and dice the fruits
3. Puree the fruit using food processor
4. Add 1 cup boiled water and 1 cup sugar for every 2 cups of fruit puree
MICRO 4100 LaboratoryIndustrial Microbiology

5. Pasteurize the solution in 60OC - 65OC for 30-40 minutes and dispense into sterile
fermentation bottles. Use thick bottles.
6. Add 4-5 loopfuls of yeast to the fermentation tank.
7. Plug the bottle with cotton. Allow fermentation to take place for 2-3 days with frequent
agitation. Then plug properly with cork or rubber stopper with hole. Insert rubber tubing
in the hole of the cork. Submerge the other end of the tubing in water containing 1 molar
NaOH (use tap water instead). Allow to ferment for 1 week or until no more bubbles are
coming out of the tube.
8. Strain the ferment, clarify using activated charcoal (gg/gallon) or egg white. Filter and
pasteurize to kill the yeast.
9. Age the wine in sealed bottles

B. Vinegar making

1. Follow the same procedure (steps 1-7) as in wine making

2. After fermentation, strain the ferment
3. Store in loosely covered bottle to allow aeration, which is necessary for the conversion of
alcohol to acetic acid, about 3-5 days
4. Strain and pasteurize the ferment

Results and Discussion

Questions to Answer:

1. Compare and contrast pasteurization from fermentation

2. What is the importance of fruit, sugar and yeast in wine and vinegar making?
3. What is industrial scale fermentation and how it differs with small scale fermentation?