Apple (Malus domesticus) Wine

John Carlo R. Recalde

Researcher

SCIENCE TECHNOLOGY ENGINEERING and MATHEMATICS

(STEM)

Mr. Alfonso Regenio

Subject Teacher
 I. INTRODUCTION
Background of the study
Wine can be defined as an alcoholic beverage made of the fermented juice of grapes
or any other fruit and commonly contains 7–15% alcohol by volume (Amerine, 1980). In
recent years, the art of winemaking has expanded beyond the traditional use of grapes,
leading to the exploration of diverse fruit varieties. One such exploration gaining attention is
the production of apple wine.
Apples (Malus domestica), renowned for their crisp sweetness and wide varieties,
offer a promising path for winemakers seeking to create unique and flavorful wines. Apple
wine is made from fresh or concentrated apple juice. It has a long tradition in Europe and has
globally gained considerable attention in fruit wine industry (Lea, 1995).
Apple wine also contains wine yeast. Wine yeast which is the usually the main
organism responsible for alcoholic fermentation belongs to the genus Saccharomyces.
Although, many genera and species of yeast have been isolated from the musts, the main
yeast strain that is commonly reported to be responsible for alcoholic fermentation is
Saccharomyces cerevisiae (Barrio, E. 2003).
In this experiment, apple (Malus domestica) and wine yeast will be used as the main
ingredients for the fermentation process to make apple wine. This experiment aims to
examine the job of the yeast and the elements that affect its growth, as well as how they
affect the quality of wine.
Statement of the Problem
This study was conducted to detrrmine the quality of apple ( Malus domestica) as a wine.
Specifically, this study aims to answer the following questions :
1. What will be the characteristics of the wine in terms of :
 Taste
 Smell
 Texture
2.What is the relationship of cellular respiration and fermentation of wine?
Objective of the Study
This experiment aims to test the effectivity of using apple to make wine and how the yeast
affects the fermentation and quality of the wine.
Scope and Limitation
This study focuses on creating wine from apple ( Malus domestica). The study will cover all
the processes involved in making wine, from chopping the apple to fermenting and maturing.
The study will also explore sustainable winemaking. The range of the study could be limited
by the resources at hand.
Significance of the Study
The researcher will gain further knowledge about the relation of cellular respiration to the
fermentation of wine. This will serve as basis for future researchers for wine making.

II. MATERIALS
The materials that the researcher used in making the product are 500g of apple, 3g of wine
yeast, 400g of sugar, 500ml of water, 10g of cinnamon, measuring spoon, measuring cup,
hand cutter, plastic container.
III. METHODS AND PROCEDURE

i. Boiling the water

Figure 1. Boiling the water
Bring 500 mililiters of water to a boil. Then, take it off the heat and allow it to cool down to
room temperature.

ii. Slicing of apples

Figure 2. Slicing of apples
Slice the apples and remove the seeds, then dice them into small pieces.

iii. Mixing all the ingredients

Figure 3. Mixing all the ingredients
Next, combine the 500ml of cool downed water, 400g of sugar, 500g of diced apple, 400g of
sugar, 10g of cinnamon, ensuring an effective blending.

iv. Fermenting
Figure 4. closing with cotton
Securly fasten it by tightly wrapping it with a cotton cloth. Place in a shady dark place for 3
days.

v. 2nd fermenting
Figure 5. unsealing the wine
Figure 6. installing an airlock system
Unseal after 3 days and stir to release air. Install an airlock system to secure the wine.

vi. Finish Product

Figure 7. Finished Product
Unseal after a period of 20 days. Strain using a clean fabric. The apple wine is prepared.
Place it inside a glass container.

IV. OBSERVATION AND RESULTS

Date Observation
October 15, 2024 First day of the 1st fermentation, the apple
floated in the top of the container
uncovering a murky or foggy water. There
is also the presence of bubble.
October 17, 2024 Third day of the 1st fermentation. The excess
apple seems to be darker in colorc and the
smell of the apple got stronger. More
bubbles appeared.
October 24, 2024 1 week after the 2nd fermentation, the apples
wine smells like brandy. Some of the small
particles sunk down to the bottom of the
glass.
November 3, 2024 19th/last day of the fermentation, the apple
wine’s smell become brandy with smooth
texture. All the small particles settled down
to the bottom of the glass.
November 4, 2024 1st day in stored glass bottle, the wine seems
good.

Table 1. Quality of the Apple Wine

Trial
taste smell texture
1 Bitter, Sweet Brandy Smooth
 During the wine-making fermentation process, the researcher observed several factors
that affect the quality of the wine. Including the yeast which converts the sugars of the fruit
into alcohol and carbon dioxide through the process of fermentation. Also by the amount of
sugar we put in the product we can determine the smoothness of the final product. The
researcher also noticed the brandy smell of the product caused by the oxidation and presence
of pyruvate acid.

V. CONCLUSION
Throughout the whole process of wine-making there are important learnings I
discovered in this experiment. Including the relation of cellular respiration to the
fermentation of wine. Based on my learnings cellular respiration is an important part of the
wine-making process. Without it the yeast wont be able to process the sugar into alcohol and
carbon dioxide, that explains how the wine becomes an alcoholic beverage. Cellular
respiration in wine making occurs through fermentation, where yeast cells convert sugar from
or apples into alcohol (ethanol) and carbon dioxide (CO₂). This process starts with
glycolysis, which breaks down glucose into pyruvate, releasing a small amount of energy
(ATP). In the absence of oxygen, the pyruvate is converted to ethanol and CO₂, allowing the
yeast to continue producing energy. The ethanol increases the wine's alcohol content, while
CO₂ is either released or trapped in sparkling wines. By understanding the biological process
of cellular respiration (specifically fermentation), we can better appreciate the role of yeast in
wine making, which turns simple sugars into the complex and diverse alcoholic beverages
enjoyed worldwide.