Product description

Wine has been a popular beverage of mankind for thousands of years. Our natural fondness of
this drink stems from the wonderful taste, its nutritious properties and not least its psychotropic
(intoxicating) effects. Wine
is an alcoholic beverage made by
fermenting grape juice. Although the juice of other fruit,
berries, and vegetables can be fermented to create alcohol,
fruit wines are generally qualified by the name of the produce
used, such as gooseberry wine and blueberry wine. The word
"wine" when used alone refers to an alcoholic beverage made
from grapes. Wines come in various colors (red, white, rosé)
and many types, which include dry and sweet, still and
sparkling, and wines fortified with grape spirit (brandy). 
Technically, fruit wine is wine. Although the term “wine” is
conventionally used to refer to the beverage made of grapes, the
process of making fruit wine—allowing yeast to feed on the sugars
in fruit and become alcohol—is the same. Depending on the fruit
used, fruit wine can produce red wines and white wines.
https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/alcoholic-beverages/wine

I. Introduction

Wine making is a process where fermentation is one of the primary factor of producing wine from
fruits. Fermentation is a process that converts sugar and starch into alcohol, that makes most of
the alcoholic beverages in the world like wine. In this experiment, the students will make a wine
using the local fruits available in the market or at home. The wines that the students are going to
make will be fermented with yeast. The use of yeast helps to convert starch and sugars into carbon
dioxide during the fermentation process of the wine. The students use the commercial yeast which
is the Alsacian yeast strain. The use of Alsacian yeast strain will help the students to have a
favorable taste on the wine.
II. Theoretical Background

Winemaking is among the oldest techniques known to civilization

and is one of the most commercially prosperous biotechnological
processes, even today , involving alcoholic fermentation .
Historically speaking, red wine consumption dates back
thousands of years to the Egyptians, who prepared medicinal
wines made from grapes, using herbs and tree resins . Of all the
traditional wines, red wine is often touted as being beneficial for
human health, rich in many health-promoting compounds such
as polyphenols. However, grapes are not the only fruit that can
 be made into wine. Fruit wines can be made from nearly any
fruit; however, some popular fruit sources include blueberries,
blackberries, strawberries, cherries, apples, peaches, and plums.
The conversion of a juice into wine is a complex biochemical
process involving yeast, predominantly Saccharomyces cerevisiae.
In brief, winemaking is the result of a number of biochemical
transformations brought about by the action of several enzymes
from various microorganisms, especially yeast, which carry out the
major part of the process of alcoholic fermentation. Lactic acid
bacteria also contribute to a secondary process, known as
malolactic fermentation, responsible for reducing the acidity of the
high-acid wines. A number of enzymes originating from the fruit,
yeast, and lactic acid bacteria or those from contaminating
microorganisms are involved in different steps of winemaking.
Commercial enzyme preparations such as pectin esterase or
amylolytic enzymes are widely used as supplements.

Many changes involved in alcoholic fermentation processes result

from various biochemical reactions and the end products formed,
which have been studied since the pioneering research of Louis
Pasteur about 140 years ago. In yeast-based alcoholic
fermentation, the yeast utilizes the sugars and other constituents of
grape juice, or for that matter, any fruit juice, for its growth,
converting them into ethanol, carbon dioxide, and other metabolites.
All the products formed during the process contribute to the
chemical composition and sensory quality characteristics of the
wine. So, a thorough knowledge of yeast growth and the chemistry
of fermentation involved is essential because it is fundamental to
winemaking. Wine preparation is a traditional process, yet several
advancements have been made on various facets of the process.
However, the advances made in the second half of the 20th century
have clearly shown that fermentation of fruit must and the
production of quality wines is not quite as simple as the process as
discovered by Pasteur. Since 2005, great strides have been made
in understanding the chemistry and interactions of yeast, lactic acid
bacteria, and other microorganisms during the winemaking process
that have greatly benefitted winemakers in the production of high-
quality wines. It is pertinent to state that the preparation of
nongrape wine is basically similar to that from grapes, so naturally
the chemistry of alcoholic fermentation, or for that matter, malolactic
fermentation, and associated characteristics would remain
fundamentally the same. Of course, differences in several
components would be there because of the differences in
composition of the specific fruits used. 
III. Product Making Procedure
1. Prepare all the equipment and ingredients
a. 2.945 kilograms of Iba (Averrhoa bilimbi)
b. 2 kilograms of brown sugar
c. 4 L of distilled water
d. 1 cup of warm water
e. 1 tsp. of yeast
f. 2 big pots
g. Blender
h. Knife
i. Cup
j. Funnel
k. Wine Bottles
l. Thermometer

2. Wash the “Iba” fruit thoroughly, then slice the fruit in halves.
3. Weigh the “Iba”, to know the exact amount of the fruit being use in making the wine.
4. Blend the fruit together with distilled water.
5. Pour the ¼ kilogram brown sugar inside the big plastic bottle first.
6. Pour the blended fruit inside the bottle.
7. Repeat steps 4 – 6 until the fruit, sugar, and distilled water are inside the big plastic
bottle.
8. Prepare a 1 cup of warm water and measure 1 tsp of yeast.
9. Pour the 1 tsp yeast to the warm water, let the yeast settle to the bottom of the cup
without stirring it.
10. Stir the yeast to make sure that some yeast particles are dissolve.
11. Pour the mixture of the 1 cup warm water and 1 tsp yeast into the fruit mixture.
12. Shake well the wine mixture to dissolve the sugar particles in it and to even the
flavor.
13. Cover the opening of the plastic bottle with a cotton plug, make sure that the cotton
plug is fitted will.
14. Keep it into a dark and cool dry place in order to ferment it for 2 weeks.
15. After 2 weeks of fermentation process, the should be filter using a cheese cloth.
16. Pour the wine into the pot and place it in a hot water bath for 30 minutes with a
maintaining temperature of 60 °C for the pasteurization process.
17. After the pasteurization process, get the wine out of the hot water bath.
18. Submerge the empty wine bottles to the hot water for 2 minutes, then allow the wine
bottles to cool down a little bit before pouring the pasteurize wine.
19. Pour the same amount of wine into the wine bottles and close it firmly.
20. Store the wine in a dark and cool dry place for more days or weeks for a better taste.