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Laboratory Exercise 1

This document provides instructions for a laboratory exercise on fruit winemaking. The objective is to introduce students to the basic principles and procedures of making fruit wine. Students will learn about the fermentation process and produce a small batch of wine using local fresh fruits, sugar, water, yeast, and basic equipment like pots, knives, and bottles. The procedure involves preparing and blending the ingredients, adding yeast to start fermentation, bottling the wine, and storing it to complete the process.

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RICA MAE LUMICTIN
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277 views3 pages

Laboratory Exercise 1

This document provides instructions for a laboratory exercise on fruit winemaking. The objective is to introduce students to the basic principles and procedures of making fruit wine. Students will learn about the fermentation process and produce a small batch of wine using local fresh fruits, sugar, water, yeast, and basic equipment like pots, knives, and bottles. The procedure involves preparing and blending the ingredients, adding yeast to start fermentation, bottling the wine, and storing it to complete the process.

Uploaded by

RICA MAE LUMICTIN
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Laboratory Exercise 1: Fruit Winemaking

Winemaking is a process where fermentation is one of the primary factors in


producing wine from fruits. Fermentation is a process that converts sugar and starch
into alcohol, which makes most of the alcoholic beverages in the world like wine.
In this experiment, the students will make a wine using the local fruits
available in the market or at home. The wines that the students are going to make
will be fermented with yeast.

Objective:

The objective of this laboratory exercise is to introduce the basic principles


and procedures involved in fruit wine making.

By the end of this exercise, the students should be able to understand the
fermentation process, demonstrate proper sanitation techniques, and
produce a small batch of fruit wine.

Materials:

 3 kilograms of any local fresh fruits


 2 kilograms of white sugar
 4 L of distilled water
 250 g warm water
 5g of yeast
 2 big pots
 Blender
 Knife
 Chopping board
 Cup
 Funnel
 Wine Bottles
 Cotton
 Thermometer
Procedures:
1. Prepare all the equipment and ingredients.
2. Sterilized all glass bottles to be utilized.
3. Wash the fruit thoroughly, then slice the fruit into small pieces.
4. Weigh the sliced fruit, to know the exact amount of the fruit to be used in
making the wine.
5. Blend the fruit together with distilled water.
6. Pour the white sugar inside the bottle first.
7. Pour the blended fruit into the bottle.
8. Repeat Steps 4-6 until the fruit, sugar, and distilled water are inside the big
plastic bottle.
9. Prepare 1 cup of warm water and measure 1 tsp of yeast.
10. Pour the 1 tsp yeast to the warm water. Let the yeast settle to the bottom of
the cup without stirring it.
11. Stir the yeast to make sure that some yeast particles are dissolved.
12. Pour the mixture of the 1 cup warm water and 1 tsp yeast into the fruit
mixture.
13. Shake well the wine mixture to dissolve the sugar particles in it and
to even the flavor.
14. Cover the opening of the plastic bottle with a cotton plug, make sure that the
cotton plug is fitted will.
15. Keep it into a dark and cool dry place in order to ferment it for 2 weeks.
16. After 2 weeks of fermentation process, it should be filtered using a
cheesecloth.
17. Pour the wine into the pot and place it in a hot water bath for 30 minutes with
a maintaining temperature of 60 °C for the pasteurization process.
18. After the pasteurization process, get the wine out of the hot water bath.
19. Submerge the empty wine bottles to the hot water for 2 minutes, then allow
the wine bottles to cool down a little bit before pouring the pasteurized wine.
20. Pour the same amount of wine into the wine bottles and close them firmly.
21. Store the wine in a dark, cool, dry place for more days or weeks for a better
taste.

Results and Discussion


Conclusion
References

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