CEBU INSTITUTE OF TECHNOLOGY – UNIVERSITY

COLLEGE OF ENGINEERING AND ARCHITECTURE

DEPARTMENT OF CHEMICAL ENGINEERING

PRODUCTION OF FRUIT WINE

Experiment No: 4

CHE 326 – INDUSTRIAL CHEMISTRY

Date started: January 4, 2017 Group no. 1

Date finished: March 8, 2017 Members:

1. Calimpon, Rica Faith
2. Canaveral, Janine Irish
3. Gelbolingo, Kylene Keith
4. Tampus, Allan
5. Yntig, Mary Chloe

I hereby attest that this report is true and correct and that I am one of those who participated in
this laboratory project.

ALLAN S. TAMPUS JR.

CHE 3
I. TITLE: Production of Fruit Wine

II. OBJECTIVES:

General:

To learn how to produce fruit wines

Specific:

1. To produce wine from a fruit of choice.

2. To determine the mechanics of alcoholic fermentation.

3. To discuss the possible effects of wine (health and behaviour impacts)

humans.

4. To explore other possible raw fruit materials for wine making.

III. MATERIALS AND EQUIPMENT:

Materials:

For 1 liter wine:

 Fruits in season, rich in sugar : PINEAPPLE

 sugar, about ½ kilogram
 Water for dilution, 500 mL to 1 liter
 Yeast, about 5 grams
 Eggwhites (for fining, to be used after aging of wine for about 2 months)

Equipment:

 1 stock pot/steamer for pasteurization/sterilization

 1 liquid measuring cup
 1 manual or electric juice extractor/blender
 Thermometer
 Hand gloves
 Knives, chopping board,
 1-750 mL aging bottle
 1-750 mL bottle fror final bottling matches
 2-(1.5 Liter) demijohn with rubber gasket
 1 set dry ingredient measuring cup and measuring teaspoons
 1 mixing bowl
 Cotton, bond paper (clean)
 1 cheeze cloth/sieve/strainer
 Hand towels
 Rags
 Chopping board
 detergent
IV. DESCRIPTION OF THE PROCESS:

The mature fruit was mashed and peeled. The peeled fruit was crushed and
pressed thoroughly to extract the juice. The extract was strained through a cheese cloth or
a strainer. The one part of extracted juice was added with 2 parts water (1 juice: 2 water).
One cup of sugar was added for every four cups of diluted juice (4 diluted juice: 1 sugar).
The mixture was shookt and stirred thoroughly to dissolve the sugar and it was
pasteurized by heating it to 60oC for 30 minutes. It was then cooled to room temperature
and one tablespoon of yeast was added to the mixture. The mixture was poured into a
suitable container. The mixture was stored in a cool and safe place for 2 or more weeks to
allow fermentation. The mixture was pasteurized and decanted to any suitable container
after fermentation. The mixture was stored for 1 to 3 months to allow appropriate aging

V. THEORETICAL BACKGROUND:

Wine (from Latin vinum) is an alcoholic beverage made from fermentedgrapes.

These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis
rupestris. Grapes are fermented without the addition of sugars, acids, enzymes, water, or
other nutrients.[1] Yeast consumes the sugar in the grapes and converts it
to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce
different styles of wine. These variations result from the complex interactions between
the biochemical development of the grape, the reactions involved in fermentation,
the terroir, and the production process. Many countries enact legal appellations intended
to define styles and qualities of wine. These typically restrict the geographical origin and
permitted varieties of grapes, as well as other aspects of wine production.

There are also wines made from fermenting other fruits or cereals, whose names
often specify their base. Wines made from plants other than grapes include rice wine and
various fruit wines such as those made from plums or cherries. Some well known
examples are hard cider from apples, perry from pears, pomegranate wine, and elderberry
wine.

Wine has been produced for thousands of years. The earliest known traces of wine
from Georgia (Caucasus) in Eurasia where 8000-year-old wine jars were found and
in Iran with 7,000-year-old wine jars. The earliest known winery is the 6,100-year-
old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed
and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been
consumed for its intoxicating effects, which are evident after the normal serving size of
five ounces.

Wine has long played an important role in religion. Red wine was associated
with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and
the Romans in their Bacchanalia; Judaism also incorporates it in
the Kiddush and Christianity in the Eucharist.
VI. DATA AND OBSERVATION:

Observations:

Week no. 1

Date: January 4, 2017

Fruit with peel: 0.25 kg

Volume of extracted juice: 260 mL
Volume of sugar: 195 mL
Volume of water: 520 mL

color yellow

texture smooth

smell alcoholic

Volume of whole mixture 780 mL

Weight of fruit before pr 1.756 kg

Time: raw materials

30 min
preparation/equipment preparation

Time: mixing 15 min

Time: sterilization 30 min

Sterilization temperature 60oC

Time: pasteurization 45 min

Pasteurization 60oC
Subsequent Operations

Week no. 2: Fermentation

Observations:
texture smooth
Date:
Activity:
January 18, smell alcoholic
Observe
2017
color yellow
clarity turbid

Week no. 3: Pasteurization, Decantation, Clarification, Aging

Observations:
texture smooth
Date:
Activity:
January 26, smell alcoholic
Decant, Pasteurize
2017
color yellow
clarity slightly turbid, clear

Week no. 4: Decantation, Clarification, Aging

Observations:
texture smooth
Date:
Activity:
February 1, smell alcoholic
Decant, Pasteurize
2017
color yellow
clarity clearer but slightly turbid

Week no.5: Decantation, Clarification, Aging

Observations:
texture smooth
Date:
Activity:
February 8, smell alcoholic
Decant, Pasteurize
2017
color yellow
clarity clearer but slightly turbid

Week no.6: Decantation, Clarification, Aging

Observations:
texture smooth
Date:
Activity:
February 15, smell alcoholic
Decant, Pasteurize
2017
color darker yellow
clarity clearer but slightly turbid
 Week no. 7: Aging

Observations:
texture smooth
Date: Activity:
February 22, Decant, smell alcoholic
2017 Pasteurize
color dark yellow
clarity clearer but slightly turbid

Week no.8: Aging

Observations:
texture smooth
Activity:
Date:
Decant, smell alcoholic
March 1, 2017
Pasteurize
color dark yellow
clarity slightly turbid, clear

Week no. 4: Decantation, Clarification, Aging

Observations:
texture smooth
Date: Activity:
smell alcoholic
March 8, 2017 Bottling
color dark yellow
clarity slightly turbid, clear

VII. SUMMARY AND CONCLUSIONS:

Wine (from Latin vinum) is an alcoholic beverage made from fermentedgrapes.

These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis
rupestris. Grapes are fermented without the addition of sugars, acids, enzymes, water, or
other nutrients.[1] Yeast consumes the sugar in the grapes and converts it
to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce
different styles of wine. These variations result from the complex interactions between
the biochemical development of the grape, the reactions involved in fermentation,
the terroir, and the production process. Many countries enact legal appellations intended
to define styles and qualities of wine. These typically restrict the geographical origin and
permitted varieties of grapes, as well as other aspects of wine production.

Wine has been produced for thousands of years. The earliest known traces of wine
from Georgia (Caucasus) in Eurasia where 8000-year-old wine jars were found and
in Iran with 7,000-year-old wine jars. The earliest known winery is the 6,100-year-
old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed
and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been
consumed for its intoxicating effects, which are evident after the normal serving size of
five ounces.

Wine has long played an important role in religion. Red wine was associated
with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and
the Romans in their Bacchanalia; Judaism also incorporates it in
the Kiddush and Christianity in the Eucharist.

Fermentation is a process used to produce wine, beer, yogurt and other products.
Fermentation is a metabolic process in which an organism converts a carbohydrate, such
as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation
to obtain energy by converting sugar into alcohol. Bacteria perform fermentation,
converting carbohydrates into lactic acid.

Alcoholic fermentation converts one mole of glucose into two moles of ethanol
and two moles of carbon dioxide, producing two moles of ATP in the process.

The overall chemical formula for alcoholic fermentation is:

C6H12O6 → 2 C2H5OH + 2 CO2

Sucrose is a dimer of glucose and fructose molecules. In the first step of alcoholic
fermentation, the enzyme invertase cleaves the glycosidic linkage between the glucose
and fructose molecules.

C12H22O11 + H2O + invertase → 2 C6H12O6

Next, each glucose molecule is broken down into two pyruvate molecules in a
process known as glycolysis.[2] Glycolysis is summarized by the equation:

C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2

H2O + 2 H+

The chemical formula of pyruvate is CH3COCOO−. Pi stands for the

inorganic phosphate.

Finally, pyruvate is converted to ethanol and CO2 in two steps, regenerating

oxidized NAD+ needed for glycolysis:

1. CH3COCOO− + H+ → CH3CHO + CO2

catalyzed by pyruvate decarboxylase

2. CH3CHO + NADH+H+ → C2H5OH + NAD+

This reaction is catalyzed by alcohol dehydrogenase (ADH1 in baker's yeast).[3]

As shown by the reaction equation, glycolysis causes the reduction of two molecules
of NAD+ to NADH. Two ADP molecules are also converted to two ATP and two water
molecules via substrate-level phosphorylation.

Sterilization is the total destruction of all microorganisms (whether or not

pathogenic) and their spores, usually through the use of drastic methods such as
concentrated toxic chemicals (chlorine, formaldehyde, glutar-aldehydes, etc.), very high
temperature, or intense radiation. A sterilized item cannot support life in any form.

Pasteurization is the process of heat processing a liquid or a food to kill

pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill
pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever,
tuberculosis, scarlet fever, polio, and dysentery.

All wines can be organized into four fundamental groups. Within each group
there are hundreds of different grape varieties and also different winemaking styles.
 Red Wine

Still wine made with black grapes. These can range from light to dark and bone-
dry to sweet.

White Wine

A still wine produced from green and sometimes black grapes. Flavors span from
rich and creamy to light and zesty.

Rosé Wine

Still wine from black grapes produced by removing the skins before they deeply
color the wine. Also formed by blending red and white wine together. Both dry and sweet
styles of rosé are common.

Sparkling Wine

A style of winemaking involving a secondary fermentation causing bubbles.

Sparkling wine can be red, white, or rosé and can range from minerally to rich and sweet.

VIII. REFERENCES/BIBLIOGRAPHY:

Fermentation
https://www.thoughtco.com/what-is-fermentation-608199

Sterilization
http://www.businessdictionary.com/definition/sterilization.html