WINE FERMENTATION

Objective:
Identify the effect of yeast in the fermentation of wine

Materials needed:
3 Wine bottlesu electric Juicer (if you have)
Yeast strainer / clean cloth
Sugar (white) funnel
Fruit (any fruit)
Measuring spoon
Round balloon (2)
Procedures:
1.Ensure your equipment is thoroughly sterilized and
then rinsed clean. It is best to clean and sterilized your
equipment before using.
2. Wash your fruit thoroughly. Remove the stem or any
hard part.
3. Crush your fruit using your electric juicer to extract
the fruit juice.
4.Add sugar (1/2k) to the fruit juice.
5.Place the solution in a glass wine bottle, add yeast
(1tsp per bottle) and cover it with a balloon.
6.Repeat steps 4 and 5 after a week for 2 consecutive
weeks. (yeast – 1tsp, sugar – ½ cup)
 7.After a month, a residue will form at the bottom of
your bottle, strain the wine to remove the residue.
Once the wine is already clear. Transfer it to a clean
bottle and put a label. (1 month & 1 week)

RUBRICS FOR THE FINAL PRODUCT

CRITERIA EXCELLENT VERY GOOD FAIR (5) POOR (3) SCORE
 (10) (8)
Presentation Wine is Wine is Wine is not Wine is
presented in a presented in presented in a presented in a
nice way. Used any bottle with wine bottle. No fermentation
clean wine the product name of bucket or any
bottle with name. product. container. No
cover and name of
name of product.
product.
Smell The smell is The smell has a The smell is The smell is
nice like an bit strong smell strong. It nauseous. It
ordinary wine. than an smells mostly smells
Very mild in ordinary wine. alcohol. The contaminated
the nose, fruit smell of yeast and sour.
scent and a bit is still present.
of alcohol.
Taste The taste is like The taste is like The taste is like Not suitable for
a sparkling fruit an ordinary a cheap wine. tasting.
juice. Very wine. There is No taste of Contaminated.
wine-like to still a taste of fruit juice.
the taste buds. fruit juice.

Name Presentation Smell Taste Grade

Total