GENERAL BIOLOGY

PROJECT PROPOSAL: FERMENTATION OF

GRAPE WINE

Presented By: Group 1

I. Introduction

PROJECT DESCRIPTION:

The alcoholic beverage wine is produced by fermenting grapes or other fruits.

Grapes can ferment naturally without the addition of sugars, acids, enzymes, water, or

other nutrients because of their unique chemical makeup. The grapes sugars are

consumed by yeast, which then turns them into alcohol. Different yeast strains and

grape kinds result in various sorts of wine. The well-known differences are the result of

extremely intricate interactions between the biochemical processes involved in fruit

development, fermentation reactions, and human involvement in the process as a

whole. Tens of thousands of chemical components in concentrations ranging from a few

percent to a few parts per billion could be present in the finished product.

OBJECTIVE OF THE PROJECT:

 To closely examine the process of fermentation in grapes to wine.

 To successfully execute this project, in creating wine through fermentation.

 To develop a deeper understanding about fermentation.

 Benefits of building a strong foundation in socializing and interacting with each

other.

PROJECT BACKGROUND:

As established, we propose to accomplish a month-full of experiment to slowly

ferment grapes into wine in order to analyze and in order to conclude our own

realizations as we progress.
 Fermentation is a metabolic process that produces chemical changes in organic

substrates through the action of enzymes. In biochemistry, it is narrowly defined as the

extraction of energy from carbohydrates in the absence of oxygen. In food production, it

may more broadly refer to any process in which the activity of microorganisms brings

about a desirable change to a foodstuff or beverage.

When red wine is made, however, the grape skins and seeds remain in the juice

as it ferments. This is what gives red wine its distinct color and flavor. Another

significant distinction between red and white wines is the method of fermentation; red

wines are typically fermented in traditional oak barrels, whereas white wines are

typically fermented in stainless steel tanks. Aging in oak barrels accelerates the

oxidation process and imparts tannins to the red wine. This results in a rich, smooth

flavor. Aging white wine in a stainless steel tank, on the other hand, reduces oxidation

and preserves the fresh, fruity flavor of the grapes.

Tannins have no effect on the flavor of white wines, but acidity does. Tartaric,

malic, and citric acids are the three primary acids found in wine, and their flavors are

more pronounced in white wines than red wines. White wine's crisp, tart flavors are due

to acidity. It's also a good idea to pair white wine with light foods like fish and seafood.

Tannins are largely responsible for the rich flavors of red wine. These tannins are

phenol compounds found in many plants, including the skins of tea and grapes. Tannins

are the underlying reason for the complex flavors of red wine. Similarly, tannins aid in

the preservation of red wines, allowing them to age much longer than white wines.)

Simply put, fermentation in winemaking is what converts grapes into alcohol.

While white wine is created by just fermenting grape juice, red wine is made using the
whole grape, grape skins and all. This is what gives red wine such high tannins. For the

wine to ferment, winemakers add yeast to the grape juice.

These yeasts convert the natural sugars of the grapes into ethanol and carbon

dioxide which is a byproduct that gets released into the atmosphere and isn’t important

for the wine.

Yeasts are naturally occurring micro-organisms which are essential in the

fermentation process. Yeasts attach themselves to the bloom on the grape skins.

Yeast selection, sugar control, fermentation temperature, and even which vessel

the wine ferments in can all have catastrophic effects on the final product if selected

poorly. After all, fermentation is about a whole lot more than creating alcohol.

REQUIREMENTS:

We must also note the tools and ingredients we are about to use. By using a simple

table, we can list and compute the necessary items that are required:

INGREDIENTS AND TOOLS COST

Black Grapes (with seed) - 1 kg P 280/kg

Sugar - 3 Cups (1 ½ Cups + 1 ½ Cups) P 90/kg

Water - 1 liter N/A

Whole Wheat - 3 tbsp P 150/kg

Cloves - 4 nos P 31/g

 Cinnamon - 1-inch piece P 16/g

To the above basic list, you can refine the process by adding such things as

porous cotton cloth, ceramic jar, and cotton cloth to cover the jar.

PROPOSED SOLUTION:

We took onto the internet to search for a step-by-step process that we could follow.

The instructions go as follows:

1.) Boil 1 L of water and allow it to cool completely.

2.) Remove the stems from the grapes. Make sure there are no spoilt grapes. Wash

and dry them completely. Tie the 3 tbsp of whole wheat in a porous cotton cloth.

3.) Add in half the grapes in a completely dry glass or ceramic jar. Add in the 1 1/2

cups of sugar. Add in the remaining grapes and sugar. Add the spices and the

whole wheat on top.

4.) Pour in the cooled water into the ceramic jar.

5.) Fully cover it with a cotton cloth and tie tightly. Allow it to rest for 21 days in a

dark place.

6.) Stir every day for 1 week, and then stir every alternate day for the next 2 weeks.

Strain and bottle the wine in a cool, dark place. It is now ready for consumption.

After elaborating on the concept and the steps in order for us to make and

accomplish the project, let us thoroughly give tips to prevent any misalignments that

may occur during our process:

 Tips to prevent any misalignments that may occur during our process:

 Make sure that the grapes and all the equipment used are completely dry, or

else the wine may spoil.

 Only use a glass or ceramic jar to make the wine. Do not use plastic or metal.

 Use a wooden spoon to stir the wine. Do not use metal.

 Make sure that you never touch the wine or the inside of the jar with your

hands.

EXPECTED IMPACT AND SUCCESS METRIC:

We expect the project to have a great impact towards our understanding of

fermentation, to further fuel our thirst for knowledge unto the upcoming future and to of

course, produce a wine without any complications. We will measure our success with

the taste, odor, viscosity, and overall quality of the wine.

TIMELINE: November 12 - December 2 (Approximately 21 days)