BioSci 3 – Microbiology and Parasitology

LABORATORY MANUAL
NAME: _____________________________________________ DATE: ___/___/_____
COURSE & SECTION: _______________________________ GROUP #: _________

ACTIVITY NO. 5
THE SCIENCE OF WINE MAKING
Fermentation is the process by which grape (for example) transforms into wine. During
this, yeast–our microbiological friend–convert grape sugars into alcohol. Fermentation drives
complex chemical reactions that affect the flavor, aroma, and even the color of the finished
wine. At its simplest, it is often described as the conversion of one molecule of glucose into
two molecules each of ethanol (or ethyl alcohol) and carbon dioxide: C6H12O6 → 2C2H5OH
+ 2CO2. While that’s arguably the most important result, yeast are complex organisms that
perform a wide array of biochemical processes in a fermenting wine. As fermentation
progresses, some species of yeast begin to rapidly convert the natural sugars present and
produced as a defense mechanism, few species of yeast can tolerate even moderate levels of
ethanol. At around 4–5% ABV (alcohol by volume), however, many of the yeast species
present at the start of fermentation die off. As ethanol levels continue to rise, one strain—
Saccharomyces—emerges as the victor and embarks on fermenting the wine to dryness.

At the end of this activity, students will be able to:

a. describe fermentation pathways;

b. practice simple method of sterilization;
c. construct a video presentation of the whole process;
d. produce their own wine at home.

A. PREPARATION
Materials
Grapes (1/2 kilogram) Measuring Cup
Clean Plastic Bowl Distilled Water (enough for rinsing)
Strainer Scissors
Brown Sugar Glass Jar (big enough to hold your fruit)

Procedure
1. Wash and clean your fruit with distilled water (do not use tap water). Rinse thoroughly
and place it in a strainer with a bowl underneath to drain as much water as possible.

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LABORATORY MANUAL
*Don’t peel the fruit because much of the flavor will come from its skin.
2. Throw away the water in the bowl and transfer your strained fruit in it.
3. Remove the big stalks using scissors but keep the small stems intact.
4. Using your clean hands (or a crusher, if you have it) crush and squeeze the fruit to
release its juices. *Keep doing so until the fruit juice is 1-inch high above the fruit.
5. Measure 1/2 cup of sugar and stir it in your crushed fruit. Add more if you like sweeter.
*The amount of sugar you use will directly affect the sweetness of your wine.
6. Transfer your mixture in a glass gar making sure to leave room at the top.

B. FERMENTING
Materials
Clean, Breathable Cloth Rubber Bands
Glass Jar with Fruit Mixture Long-handle Wooden Spoon
Strainer 500-mL Carboy Glass Container
Clean Plastic Bowl Cheesecloth (or cotton fabric)
Thin Plastic Tube (for siphoning)

Procedure
1. Cover your glass jar with a clean cloth (be sure it’s thick enough to prevent fruit flies)
and secure it with rubber bands. *This will allow air to flow in and out of the jar.
2. Place the covered glass jar in a safe place with 20-22°C temperature overnight.
*Putting it in a cool place won't facilitate the growth of the yeast and storing it in a
place that's too warm will kill the yeast. Find a good in-between place in your kitchen.
3. After 24 hours, uncover the glass jar, then using a long-handle spoon, stir it thoroughly
and push the fruits down (make sure all the fruits are under the juice), and recover.
*Do this every 4 hours just in the first day.
4. Keep stirring and pushing 3-4 times per day for the next 3 days. This is where the
mixture starts bubbling as the yeast moves into action.
5. When the bubbling slows down (most fruits sinks at the bottom), strain out the solids
(don’t throw it, just set it aside) using the cheesecloth and strainer.
*You can verify it by stirring, there are no more active bubbles.
6. Gather all the solids and use the cheesecloth (or any cotton) to press/squeeze it for
more juice, making sure it also runs into the strainer for smooth consistency.
7. Siphon the liquid into your carboy container for longer-term storage.

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LABORATORY MANUAL
*Make sure to affix the airlock to the opening to allow for the release of gas while
preventing oxygen from coming in and spoiling your wine.
8. Put the wine in a rack and ferment for at least two weeks in room temperature.
*After 2 weeks checking in then let it to continue to ferment for another 2 weeks.

C. OBSERVATION SHEET (Pre-Final Output)

Make a video presentation as a form of documentation of the whole process of your wine
making. Do it as if you are vlogging with the purpose of educating others as well.

D. REFLECTION QUESTIONS
1. Why do you think gas from the wine mixture need to be released but oxygen is prevented
to go inside? Explain.
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2. Grapes can be eaten as is, but some people go through the efforts of fermenting it and
producing wine, even making it as a business. Aside from this, fermentation is done to a
lot of other foods. What do you think are the benefits and downsides of fermentation to us?
List down your answers, as many and as relevant as you can.

BENEFITS DOWNSIDES