Experiment IV

Fermentation: The Making of Wine

Submitted by:

Abasolo, Pamela J.

Fegarido, Jason G.

Jondanero, Jan Harry A.

Limsiaco, Luigi P.

Submitted to:

Mr. Augustus Caesar D. Baltazar

Instructor in Industrial Chemistry Laboratory

University of St. La Salle

August 07, 2017

First Semester

Academic Year 2017-2018

 INTRODUCTION

Winemaking or vinification, is the process of turning juices from different fruits and
vegetables into wine by fermentation. The origins of wine predate written records and
archaeologists are still uncertain on how winemaking begun. Though there’s a lot we don’t know
about its origins, wine is undoubtedly an essential part of our ancient and modern cultures. In
ancient times, wine was used in religious ceremonies and rituals for the altered consciousness
produced by consuming it. Greeks and Romans consumed wine for celebratory reasons just like
today. In modern culture, wine is a symbol of a fine life and festivities.
During fermentation the sugars found in the juice of the fruit or vegetable is converted by
the yeasts into alcohol and carbon dioxide. The process is shown by the reaction below:
C6H12O6 2C2H5OH + 2CO2
The most common yeast used in winemaking is Saccharomyces cerevisiae, which is
favored for its vigorous fermentation capabilities, tolerance to relatively high alcohol and sulfur
dioxide level and the ability to thrive in normal wine pH.

OBJECTIVES

The objectives of this experiment are:

1. To produce wine from the fermentation of apple juice;

a. To extract the apple juice from the fruit, be able to measure its sugar content and
add the necessary amount of sugar that is in ideal ratio to produce the desired
wine properties;
b. To allow the fermentation of the apple juice through the action of yeast and
measure the amount of sugar converted to alcohol by the time the wine is tested;
c. To produce a wine from apple juice with an alcohol content of at least 10%.
2. To be able to understand the principles behind the industrial production of wine;
3. To apply the knowledge gained from researching to accurately calculate the amount of
ingredients needed to produce the desired wine and;
4. To determine the factors that affect the quality of wine and rectify the mistakes and/or
miscalculations by the end of the experiment.

PROCEDURE

Materials & Apparatus:

Juicer
Knife
Strainer
Casserole
Chopping Board
 Wine Bottle
Measuring Cups
Yeast
Graduated Cylinder
Sugar
Apples
Balloon
Pin

1. Weigh all materials and record each weight.

2. Gather 10 apples and cut them into smaller pieces.
3. Introduce the small pieces of apples into the juicer and start the process of extraction.
4. Weigh the extracted juice.
5. Sterilize the wine bottle.
6. Filter the extract in order to achieved a much clearer juice.
7. Then, measure the specific gravity of the liquid in order to know the amount of sugar to
added.
8. Add the specified amount of sugar to the juice.
9. Transfer the filtered juice in the sterilized wine bottle.
10. Supplement desired amount of yeast to the juice.
11. Cover the wine bottle using a balloon pricked by a pin.
12. Set it aside and let it ferment.
13. CLAYGO.