FERMENTATION:

FRUIT WINE
MAKING

Submitted by:
Aimee Angela Aytona
Zaichen Caperina
Jay Aldrich Diago
Shina Dilag
Aiyah Yuan Encinares
Florainne Robles
Jareyn Arch Teope
Elisha Angelica Tulio
Fatima Uy

Submitted to:
Ma’am Cris Acayan-Bulatao
 MANGO WINE
I. INTRODUCTION
Fermentation is a metabolic process essential in biology, where
microorganisms like yeast and bacteria convert sugars into energy in the
absence of oxygen. This anaerobic process plays a crucial role in various
biological systems and industries. In living organisms, fermentation allows
cells to produce energy and maintain metabolic functions, especially when
oxygen is scarce. One common form of fermentation is alcoholic
fermentation, where glucose is broken down by enzymes into ethanol and
carbon dioxide.
This natural phenomenon is not only vital for cellular energy production but
also serves as the foundation for various industrial and traditional
applications, including the creation of fermented beverages like wine. Mango
wine, for instance, is a product of the fermentation process using ripe
mangoes, sugar, yeast, and enzymes. The sugars in the mango and added
sugar act as the primary substrates, while yeast (commonly Saccharomyces
cerevisiae) is the microorganism responsible for fermentation.
In mango wine production, the enzyme invertase breaks down sucrose into
glucose and fructose, which yeast further ferments into ethanol and carbon
dioxide. Alongside ethanol, the process also produces aromatic compounds
and organic acids that contribute to the wine's flavor and aroma. The result
is a fruity, alcoholic beverage with unique sensory qualities that reflect the
tropical essence of mangoes. This process exemplifies how a fundamental
biological mechanism is harnessed for culinary and economic innovation.
II. MATERIALS/INGREDIENTS
 Mango
 Sugar
 Yeast
 Water
 Bowl
 Whisk/fork
 Glass jar
 Clean cloth
 Strainer
 Wine glass
III. Procedure
Slice the mango into bits and put it in a bowl.
Then, smash it using a whisk or a fork.

After smashing the mango, add the sugar

onto the bowl of mango and mix it until the
sugar dissolves with the mango.

Pour the mixture into the glass jar and add a

cup of water. Then, after adding the water
into the jar, add a one spoon of yeast into the
mixture and mix it well.

To ensure that there will be no air or other

organisms to enter, seal it with a clean cloth
and then lock it properly.
Wait for 7 days of fermenting before opening
the jar and strain the solid particles.

 After 7 days of waiting, open the jar and strain the fermented mixture
three times. Then, transfer it in a wine glass and seal it properly.
 Wait for 14 days before taste testing the wine.
 IV. CONCLUSION
Making mango wine is all about using fermentation, where yeast turns
sugars into alcohol.
Fermentation is when yeast eats the sugars from the mangoes and turns it
into alcohol and carbon dioxide.
Fermentation uses yeast to turn sugars into alcohol. This process is simple
and can be done at home. The end product is a combination of sweet, sour
and a little bit of bitterness.

V. APPENDIX
Data Collection and Observations
Day 1
 Mangoes sliced and mashed.
 Sugar added to the mango mixture.
 Water and yeast added to the mixture.
 Mixture sealed properly to start fermentation.
Day 7
 Jar opened to strain the solid particles.
 Mixture strained three times to ensure clarity.
 Transferred to a wine glass and sealed for further fermentation.
Day 14
 Final fermentation period completed.
 Mango wine ready for taste testing.
Ingredient Measurements and Ratios
Mango: 4 medium-sized ripe mangoes
Sugar: 2 cups of sugar
Water: 1 cup of water
Yeast: 1 tablespoon of yeast
Equipment Used
 Bowl
 Whisk or fork
 Glass jar
 Clean cloth
 Strainer
 Wine glass
Observations
 Bubbles observed during the fermentation process, indicating active
fermentation.
 Noticeable change in aroma over the 14-day period, with a fruity and
slightly alcoholic scent emerging.
 Final product exhibited a combination of sweet, sour, and slightly bitter
flavors, characteristic of mango wine.
References
 Saccharomyces cerevisiae as the primary microorganism for
fermentation.
 Invertase enzyme activity in breaking down sucrose into glucose and
fructose.
 General principles of alcoholic fermentation in creating ethanol and
carbon dioxide.