GOLDEN ACHIEVERS ACADEMY OF PARANAQUE

Andrew St. Annex 35 Better Living Subd., Paranaque City

SENIOR HIGH SCHOOL DEPARTMENT
General Biology 1
Wine Fermentation
Objectives:
 Visualize the process of alcoholic fermentation of yeasts.
 Innovate and create varieties of wine using different fruits available in the country.
 Discuss and present the results in a scientific manner.
Materials Needed:
 1.5 kilograms of the fruit of your choice
 1 kilogram of BROWN SUGAR.
 1 teaspoon of YEAST (genus Saccharomyces, e.g., brewer’s and baker’s yeast)
 2 liters of DISTILLED WATER.
 Gauze and Cotton for the cotton plug.
 5-liter bottle, empty and sterilized using hot water.
 Cheesecloth
Equipment to be used:
 Weighing Scale
 Blender
 Funnel
 Kitchen knife
 Thermometer
Precautionary Measures:
 Properly sterilize the containers before use to avoid contamination.
 Use face masks when handling the Saccharomyces.
 Properly handle the knives and the blade of the blender.
 Strainer or Colander

Procedures:
1. Properly wash the fruit and cut it into small pieces.
2. Weigh the final weight of your cut fruits to determine the exact amount to be used
in the experiment.
3. Press the fruit of your choice to extract the juices. If not possible, place the fruit
inside the blender and blend with small amounts of water.
4. Add and dissolve the sugar into the 5-liter jug or bottle using distilled water.
5. Strain the juice of your fruit using the colander and add it inside the bottle.
 GOLDEN ACHIEVERS ACADEMY OF PARANAQUE
Andrew St. Annex 35 Better Living Subd., Paranaque City
SENIOR HIGH SCHOOL DEPARTMENT
6. Add the yeast to the fruit mixture and shake it to evenly distribute the sugar and
yeast.
7. Cover the opening of the plastic bottle with a cotton plug, make sure that the
cotton plug is fitted properly.
8. Keep the container in a dark, cool, and dry place for two weeks.
9. After two weeks, strain the mixture using cheesecloth.
10. Pasteurize the mixture by placing it in a hot water bath. Maintain the temperature
at 60ºC for 30 minutes.
11. Cool the mixture to room temperature and put it in the desired container.