FRUIT WINE MAKING

OBJECTIVES:
1. To produce quality wine from fresh fruits.
2. To be able to perform fermentation and to be familiar with wine industry process.

A. PINEAPPLE WINE MAKING

APPARATUSES:
1. 1\4 glass tubing
2. Cotton plug
3. 1 strainer
4. 1 spoon
5. 2 bottles sterilized
6. 2 corks for the bottles

RAW MATERIALS:
1. 1 part ripe pineapple
2. 1 part water
3. 1\4 part sugar
4. 1 table spoon Red star yeast

PROCEDURES:
1. Peel the pineapple and chop.
2. Measure and add water (1 part water to 1 part pineapple).
3. Boil until the fruits are soft, cool and strain. Add sugar to the extract (1 part to every 4
parts extract). Stir and boil.
4. Cool and place in a glass container (with cotton plug).
5. Inoculate with yeast (1 tablespoon yeast to every 40 liters of the juice). Ferment for a
month. Decant into wine barrels and age for two years. Clarify with the use of egg white
(8 egg whites for every 30 liters of wine) by heating the aged wine in a steam or a
double boiler to a temperature of 55 degree Celsius to 60 degree Celsius and adding the
well beaten egg white. Stir to maintain the temperatures, for 15-20 minutes and cool.
6. Filter the wine and bottle by siphoning in to clear and sterilized bottles.

B. MANGO WINE MAKING

RAW MATERIALS:
1. 1.2kilos of fresh ripe mangoes
2. Sugar
3. 1 teaspoon yeast
4. Water

PROCEDURES:

Juice Preparation
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender.
Add 3 liters of water for every kg of juice. Add sugar to adjust to 20 degree brix
(grams/millilitre of water) for dry wine and 25 degree brix for sweet wine. Cover the jar and
stand for 16-18 hours at room temperature.

Starter Preparation
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40 to 45
degree centigrade or until it can be touch comfortably by hand. Inoculate with pure culture of
yeast. Ferment for 18-24 hours and inoculate into prepared juice.

Fermentation
Cover the container with cotton plug and ferment for two days. Replace the cover with
fermentation lock and continue fermentation for 3 to 4 weeks.

Aging and Clarification

Freshly harvested wine is ready for consumption but storing for at least one year
improves its clarity and flavor. After aging, siphon the clear wine, taking care to avoid the
settled solids at the bottom of container. Pack into tightly sealed wine bottle.