Wine Making

Wine
Making
OBJECTIVES

 At the end of this experiment, the students shall be able to:
• Learn produce of wine.
• Appreciate wine making
APPARATUS

 
• 1-liter beaker
• 100 mL graduated cylinder
• 10 mL graduated cylinder
• Hydrometer
• balance
• glass rod
CHEMICALS

 
• 500 mL fruit juice or extract* (e.g. grape, pineapple, …)
• 1-liter of distilled water
• general purpose fresh active yeast
• refined white sugar
 
Formula

Wine Sugar, g Yeast, g Juice, g Water, g

 
W-3 50 1 200 0
 
W-4 100 1 200 0
 
W-5 100 3 200 0
 
PROCEDURE

For each wine formulations, perform the following steps:

• Heat 50 ml of juice
• Dissolve the sugar in 50 mL of juice.
• Heat the mixture to about 70 oC
• Add the yeast and mix.
• Transfer the mixtures to the remaining juice.
• Determine the specific gravity of each mixture. Mark each bottle accordingly.
• Use a wad of cotton to cover the mouth of the bottle.
Fermentation Process

Place the prepared mixtures in a dark,

warm place for 1 week.
After a week, decant and filter the wine.
Density measurement
Using

Pycnometer

hydrometer
Video Link
https://www.youtube.com/watch?v=8ARdb91nOhc
 
https://www.youtube.com/watch?v=Z3LzCnQNi8Y