Mapua University

School of School of Chemical, Biological, and

Materials Engineering and Sciences

Chemical Process Industries

Third Quarter of SY 2021-2022

Laboratory Report # 5
Wine Making
Submitted by: Oliver R. Mendoza
Student Number: 2020102983
Signature:
CH140L_E01_3Q2122

Introduction
Wine is an alcoholic drink prepared from fermented fruit juice, most often grape juice. Grapes'
intrinsic chemical equilibrium allows for fermentation without the addition of sugars, acids, enzymes, or
other ingredients. Grape wine is made by fermenting crushed grapes with different yeasts. The
carbohydrates in the grapes are consumed by yeast and converted into alcohol. Various grape varietals
and yeast strains make different sorts of wine. The well-known differences are the consequence of
extremely complicated connections between the biological growth of the fruits, fermentation processes,
and human activity in the whole procedure. Tens of thousands of compounds may be included in the final
product in levels ranging from a few percentages to a few ppb.
Wines created from other fruit and vegetables, such as apples and strawberries, are typically
named by the fruit from which they are manufactured and are referred to generally as fruit wine or
country wine. Some, including such barley wine and rice wine, are manufactured from grain and have
more in common with beer and spirit than wine, while ginger wine is strengthened with cognac. The word
"wine" in these situations refers to the greater alcohol level instead of the manufacturing procedure.
Winemaking, also known as vinification, is the process of producing wine, beginning with the
selecting of grapes or other products and finishing with the bottling of the completed wine. Although
grapes are used to make the majority of wine, it can also be manufactured from other fruits or non-toxic
plant material. There are two types of wine production: still wine manufacture without carbonation and
bubbling wine production with carbonation.
Wine has a long chronology extending thousands of years, with the ancients recorded exhibition
in Georgia around 6000 BC. It initially occurred roughly 4500 BC in the Balkans and was widely utilized
in old Greece, Thrace, and Rome. Throughout history, wine has also played an essential part in religion.
The wine was represented by the Greek god Dionysus and the Roman god Bacchus. The drink is also
used in Christian Eucharistic rites and Jewish Kiddush. Saleable essentials are satisfied by integrating it
with other wines and adding sugar, acids, or tannins.
 CH140L Laboratory # 1 2
Materials and Apparatus
a. Fruit Juice – This will be the carbohydrate basis of the wine. Changing the fruit juice utilized
will result in different wine flavors.
b. water
c. Yeast – This will be the enzyme accountable for sugar fermentation to form alcohol. As a
byproduct, it will also produce Carbon dioxide
d. White sugar – This sugar must be refined. In making water wine, white sugar will be the
carbohydrate source.
e. 1-liter beaker
f. 100 ml graduated cylinder
g. 10 ml graduated cylinder
h. Hydrometer
i. Balance
j. Glass rod
Procedure
 Heat 50 ml of juice.
 Dissolve the sugar in 50 ml of juice.
 Heat the mixture to about 70℃
 Add the yeast and mix.
 Transfer the mixture to the remaining juice.
 Determine the specific gravity of each mixture. Mark each bottle accordingly.
 Use a ward of cotton to cover the moth of the bottle.
 CH140L Laboratory # 1 3

Flow Chart
Red Wine
Fresh Fruits Harvest from Farm

White Wine

Pressing or Extraction
Add sugar

Blending Bottling

Add yeast

1st Fermentation (21 days)

Continuously mixing

Remove fermented
Filtration 2nd fermentation (21 days)
fruit from the bottle

Wine (Finish Product)

Discussion
Winemaking is one of the drives germinated under the chemical process of fermentation, which
fermentation directs to the modification of carbohydrates, particularly sugar, to alcohol and CO2 utilizing
living organisms. These carbohydrates usually reach fruits like grapes, pineapple, mango, strawberry, and
others.
The living organism usually engaged in winemaking is a yeast that is eukaryotic under the
kingdom of fungi and species of Saccharomyces cerevisiae, which has been used
in baking and fermenting alcoholic beverages for thousands of years. Wherein the chemical reaction
abiding spot is

C 6 H 12 O6 → 2C 2 H 5 OH +2 CO 2

In making wine, the sugar from the fruit juices and the added sugar (C6H12O6) were initially
fermented to C2H5OH and CO2 as the by-product for 1 to 2 weeks. After the initial fermentation process,
 CH140L Laboratory # 1 4
the wine is run into a storage cellar where the yeast ferments the remainder of the sugar, in which the taste
is enhanced.
Table 1. Sugar and yeast composition

Wine % Sugar % Yeast

Wine 3 19.92 0.39
Wine 4 19.76 1.19
Wine 5 19.84 0.79

Table 2. Result of Tests

Labelled: 1-stronger, 2-strong, 3-week, 4-weekest
Specific Gravity
Result of
Before After Aroma Taste Clarity Color
Tests Mixture
Fermentation Fermentation
1-sweetness (sugar 1 (W-1 and
Wine 1 1.058 1.021 Odorless taste) 4-wine taste W-2 dirty white
comparison)
2-sweetness
Wine 2 1.075 1.028 Odorless 3-Wine taste 2 dirty white

4-sweetness
Smells like
Wine 3 1.175 1.029 1-wine taste 2 Pale violet
wine
1 (Wine 3
Smells like 3-sweetness
Wine 4 1.159 1.116 2-wine taste
and Wine 4 Dark violet
wine comparison)