Experiment No.

04

WINE MAKING

Name : Year and Section:

Group No. : Date Performed :
Group Mates : Date Submitted :
Rating :

Introduction

Enology, a Greek word which means wine and study, is used to describe
the science of wine making. This science has its roots during pre historic times
when the effects of alcohol were probably discovered in the juice of rotten fruits.
When consumed, the juice was found to have an intoxicating effect, though it
seemed to have a pleasant taste.

Winemaking can be subdivided into 4 major steps. The first step consists
of finding a good source of high quality chosen fruits which are harvested in
optimum condition. Second, the juice is fermented for a long period of time with
out fear of decomposition. Fermentation is a process where sugar is converted
to ethyl alcohol with the help of added yeast. Yeast in the wine produce enzymes
that convert simple sugars to ethanol and carbon dioxide.

The process is described by the reaction below:

C6H12O6 yeast 2 C2H5OH + 2CO2

In the third step, the wine produced is clarified and stabilized. Clarification
is done by fining, racking and filtration. Lastly, the wine is aged to enhance its
qualities. Winemaking process may take several months or can be extend up to
years.

Objective

To prepare wine from fruits in season.

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Materials

fruits in season knife

water (previously boiled) cheesecloth (katsa)
Sugar cotton/gauze
active yeast boiling pan
egg white (for clarifying wine) glass containers (sterilized)
measuring cup
ladle or spoon

Procedure

1. Wash and peel sound mature fruits.

2. Crush the peeled fruits and press well to extract the juice.
3. Strain through cheese cloth (katsa)
4. To one part of extracted juice, add 2 parts of water.
5. For every 4 parts of diluted juice, add one part sugar.
6. Shake/stir well to dissolve the sugar and heat for 30 minutes to
pasteurize. Cool, add yeast and stir.
7. Pour the mixture into clean, sterilized containers. Loosely stopper the
mouth of each container with cotton/gauze and store in a cool, dry
place.
8. Set to ferment for 2 weeks or more until there are no more bubbles
formed.
9. Decant, pasteurize and age for 2-3 minutes.
10. To clarify, add well beaten egg white (two eggs for every liter) and heat
until the egg white coagulates, then filter.

Data and Results

Describe the clarity and taste of your prepared wine.

(Submit sample of prepared wine to your trainor/teacher)

Question

What are the factors that may affect the fermentation process or the
quality of the wine produced?

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