FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY

CHAPTER 6: ALCOHOLIC FERMENTATION OF

FRUITS AND VEGETABLES
OBJECTIVES:
 Gain knowledge about alcoholic fermentation
 Understand the procedure of making alcoholic beverages
 Demonstrate the making of fermented fruits and vegetables


TECHNICAL TERMS
Acetic acid fermentation – chemical reaction caused by an acetobacter aceti to
produce vinegar
Alcoholic fermentation - decomposition of simple sugar into alcohol and carbon
dioxide
Anaerobic condition - condition where organisms survive even in the absence of air
Cheesecloth – kind of cloth used for straining or for covering fermented products
Decant - to separate mixture from precipitated material
Fermentation - transformation of carbohydrates into alcohol or acids through the action
of microorganisms in anaerobic or partially anaerobic condition
Mother vinegar – white gummy mass that usually forms in vinegar
Pasteurization - subjecting the food to enough heat to kill pathogenic bacteria

INTRODUCTION
Fermentation and pickling help in
preserving food by using acid as its
preservative agent. Lactic acid, which is
produced during fermentation, inhibits
the growth of microorganisms that can
cause spoilage. However, some
organisms are capable of ruining this
activity, therefore pickling or hermetic
sealing is done so products last longer.
Fermentation is a slow decomposition process or the breakdown of organic
substances into simpler ones due to the action of microorganisms or enzymes
converting carbohydrates to alcohols or organic acids of some organic substances.
Fermentation as a method of preservation uses only little amount of salt for the products
to decompose compared to salting.
Pickling, as a method of preservation, uses vinegar, salt, and other spices.
Pickled products are classified as semi preserves for they can only be kept for a certain

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period of time. Fermented and pickled products in the market like fermented fish (e.g.,
bagoong and patis), beverages (e.g., yakult), and vegetables (e.g., atchara, kimchi, and
carrots) are now popular. This method of preservation, particularly lactic acid
fermentation, is an important process of preserving fresh vegetables, fruits, and other
food items.

ALCOHOLIC FERMENTATION PROCEDURE

Fermentation is the chemical conversion of carbohydrates like sugar into
alcohols or acids with the help of yeast under anaerobic condition. A stuck fermentation
occurs when fermentation stops prior to complete conversion of sugar to alcohol.
The action of microorganisms is necessary to produce alcoholic beverages like
wine, beer, and cider. It produces lactic acids in sour foods such as pickled cucumbers
yogurt, etc.
There are three types of fermentation;
1. Alcoholic fermentation
2. Acetic acid fermentation
3. Lactic acid fermentation

ALCOHOLIC FERMENTATION
In alcoholic fermentation, the simple sugar in the
food is converted to ethyl alcohol by the action of
enzymes and yeast under suitable conditions of
temperature. Fruit juices may be fermented directly into
wine by alcohol producing yeast. Example of fruits that
can be made into wine are kasuy, pineapple, duhat, and
guava.

The following are steps in performing alcoholic fermentation of fruits and

vegetables:
1. Selecting and preparing fruits
The success of wine making depends on the proper selection and
preparation of fruits. Choose fruits containing sufficient sugar, the flavor of wine
depends on the kind of fruit that you use. If matured or ripe fruits are used, make
sure they are free from any blemishes that may affect the quality of wine being
produced.

2. Preparing and pasteurizing the juice

Mash or crush the fruits into fine texture to extract more juices from it.
Extract the juice using a press or hand. Then, strain with cheesecloth. Dilute the
extracted juice adding 2 parts water to increase the quantity of fermentable

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materials. Sugar may be added (optional) depending on the desired sweetness

of wine. Pasteurize the sweetened juice. Allow the pasteurized mixture to cool
afterwards.

3. Fermententing the pasteurized juice

To hasten fermentation process, add a small amount of baker’s yeast or
commercial yeast preparation to the mixture. Pour the mixture in an open glass
or enameled container covered with a piece of cheesecloth or fine mesh. Allow
fermentation to take place within 48 hours after preparation. One way of knowing
if fermentation is successful is if froth or mass is produced by the prepared
mixture.

4. Sorting and aging

When the fermentation is on process, transfer the mixture to a suitable
container, preferably a wooden barrel or other similar container. Cover the hole
with cotton and keep the preparation undisturbed, store in a dark, quiet place for
about 3 months or until no more gas evolves. This is an indication that the
mixture has aged completely and proceed to the next step to clear the mixture or
wine produced.

5. Clearing of wine
To clear the wine, heat in a steam to a temperature of 50˚C to 60˚C. Add
well-beaten egg whites (5%) to one liter of wine and stir the mixture thoroughly.
Maintain the temperature for 15 to 20 minutes and cool. Siphon and filter to
remove unnecessary residues.

6. Pasteurizing the filtered mixture

Pasteurize the filtered mixture at 80˚C for 20 minutes to kill
microorganisms that may cause spoilage.

7. Bottling
Pour the aged pasteurized wine in a clear, sterilized bottles and label if
desired.

For more information about alcoholic fermentation please check the link below.
https://www.youtube.com/watch?v=zP21LH3T9yQ

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PREPARATION OF WINE USING VARIOUS FRUITS

Wine Making Using Pineapple

Ingredients:
4 cups fresh pineapple juice
1 cup sugar
1 tbsp dry yeast per 15-20 liters of juice

Procedure:
1. Extract the juice of ripe pineapple and
measure.
2. Add 1 cup of sugar per quart of extracted
juice. Stir well.
3. Heat 60°C. Cool to lukewarm.
4. Add 1 tbsp of active dry yeast per 15-20
liters to heated juice, placed in a clean,
narrow necked flask.
5. Plug the mount of flask loosely with sterile cotton for fermentation.
6. At the desired end point of fermentation which is shorter for sweet wines than for
dry wines, heat wine to 50°C.
7. Decant clear and aged liquid in containers for at least a year.
8. After period of aging, clarify by heating wine in a steam bath to 60°C.
9. Stir and maintain temperature for 15 minutes. Cool and filter.

To know how to make pineapple wine please check the link below.
https://www.youtube.com/watch?v=xPED-Hu00xE

Guava Wine
Ingredients:
2 cups guavas, ripe
1⅓ cups sugar
½ tsp active dry yeast
4 cups of water

Procedure:
1. Choose only ripe fruits. Cut into quarters and
measure.
2. Boil water and fruit together until fruit is soft.
Strain and measure juice. Add sugar the juice.

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3. Heat to 70°C and cool before adding yeast in the same portion as for pineapple
wine.
4. Proceed as for pineapple wine up to clarification, if desired.

Duhat Wine
Ingredients:
1 cup duhat juice, freshly extracted
2 cups water
1⅓ cups sugar
¼ tsp dry yeast

Procedure:
1. Wash the duhat and sort out the pieces.
Press out the juice with the aid of sinamay,
make sure not to bruise the seeds.
2. To the pressed residue, add 1 cup of water
and heat to boiling. Strain.
3. Combine this liquid with 1 cup of juice
extracted with sinamay cloth.
4. Add 1⅓ cups sugar and heat to 70°C until scum is formed on surface.
5. Cool and add ¼ tsp active dry yeast.
6. Transfer to jars/containers and allow fermenting for at least a month.
7. Heat to 50°C and set to age in barrel for at least a year.

Kasuy Wine
Ingredients:
4 cups of kasuy fresh extract
¾ cup sugar
¼ tsp dry yeast

Procedure:
1. Choose only ripe kasuy. Wash and remove the
nuts.
2. Crush the fruits and extract the juice by
pressing with the hands. Measure the juice.
For every 5 parts juice, add 1 part sugar. (In
this case, ¾ cup sugar).
3. Heat the extract with the sugar to 70°C.
4. Cool to room temperature. Add ¼ tsp active dry yeast and transfer to flask.

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5. Plug loosely with cotton stopper. Allow to ferment for at least 2 weeks. Proceed
as for pineapple wine. Clarify if desired.

ACETIC ACID FERMENTATION

Acetic acid is produced when various substances like

starchy solution, sugar solutions, or alcoholic food like wine or
cider are allowed to ferment. Foods is preserved by
fermentation through metabolic activities of selected groups
of microorganisms where compound such lactic acid, acetic
acid, and alcohol are developed. It resulted to a more or less
stable form; hence, it makes food more nutritious as a dietary
source of proteins, vitamins, and minerals.
When expose to the air, weak fermented liquors like
coco water with yeast become sour due to the conversion of
alcohol to acetic acid. Acetic acid is produced by fermenting
various substances such as starchy solution, sugar solutions, or alcoholic food such as
wine or cider with acetobacter bacteria.
Vinegar is a product of acetic fermentation that undergoes two phases namely
the (1) alcoholic fermentation and (2) acetic acid fermentation. In the first stage, raw
materials containing sugar are fermented to alcohol by the action of yeast which is
normally observed when coco water is used in making vinegar. After pasteurization and
when fermented for a week, the coco water with the addition of sugar and yeast, for
example, will undergo alcoholic fermentation. Then, the second stage, alcoholic liquor is
converted to dilute acetic acid by acetic acid bacteria. This is the last phase of
fermentation in coco vinegar making, allowing the solution to turn sour in taste.
Vinegar or native vinegar has gone a long way from being used at home to an
export quality product. This is considered as a by-product of fruit and wine processing.
People who prefer the native vinegar choose to consume sasa or sugar cane vinegar.

Common raw materials used for vinegar making

 Sugar cane juice from sugar cane or tubo (in

Tagalog)

 Coconut water, from coconut and nipa sap, from sasa

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 Fruits such as pineapples, bananas, oranges

 Potatoes and sweet potatoes

 Peels and cores of fruit

GENERAL PROCEDURE IN MAKING VINEGAR

1. Combine fruit peels and cores. Grind or crush them. Boil in water until it reaches
the desired softness. Then strain the juice through a cheesecloth.
2. Add ¼ pound of sugar for every liter of juice extracted from fruit peels and cores.
Do not add sugar when using ripe fruit because ripe fruits are sweeter than
unripe.
3. Add ¼ yeast for every liter of juice. Stir very well, and then place in glass jars.
Cover with a clean cheesecloth and let the mixture stand for about two weeks to
undergo alcoholic fermentation.
4. After two weeks, separate the clear liquid from the sediment. Prepare fresh,
unpasteurized vinegar also called “mother vinegar” which is the white gummy
mass that usually forms in the vinegar. Add this to the liquid and mix very well to
undergo acetic acid fermentation. Cover and allow to stand for weeks until a sour
taste or strong aroma enough to use is attained.
5. Pasteurize to kill bacteria. Filter the clear liquid, then pour in a bottle and cover
tightly, ready for bottling.

Fruit Vinegar
Ingredients:
Fruit juice, fruit peels or core (any fruit in season)
Dispersed in water or coconut water
Water (1 liter or about 1 quart)
Sugar

Procedure:
1. Preparing the juice
To prepare the juice, grind the fruits together with the peels and cores
using food grinder. Add water and boil until soft. Strain using a cheesecloth. For
every liter of diluted juice, add ½ cup sugar. If fruits are sweet like sugar cane
and molasses or sweet fruit juices, do not add sugar anymore.

2. Fermenting the juice for alcoholic fermentation

To allow fermentation to take place, add ⅓ tsp to ¼ tsp of dry active yeast
to 1 liter of fruit juice. Dissolve the yeast in small amount of juice before adding to

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the whole quantity of juice extracted. Mix thoroughly and transfer in a glass jar.
Let the solution stand for 1 to 2 weeks until gas formation has stopped.

3. Fermenting into vinegar or acetic acid

To undergo acetic fermentation, decant or separate the alcoholic liquor
from the sediment. Add mother vinegar to every 4 parts by volume of the clear
liquid. Mix the solution thoroughly and cover with clean cheesecloth to keep out
from any contaminants or insects. Ferment the vinegar until desired sourness is
obtained the solution. Filter or decant to separate the vinegar from sediments
and mother vinegar.

4. Filtering the solution (decant vinegar)

Filtering is done several times until the solution becomes clear. Refrain
from using any metallic strainer/filter to prevent any reaction with the acid. Some
fruits like guava and cashew have high tannin content that make them easy to
clarify.

5. Pasteurizing the filtered solution

Fill bottles with vinegar and seal tightly. Pasteurize below the boiling point
for 20 minutes (about 60°C to 70°C) using a thermometer to determine the
temperature of the water accurately. Place the pasteurized bottles and subject to
sterilization process to finally kill bacteria and further heat the lids. Cool and
label.

Coconut Water Vinegar

Ingredients:
4 cups coconut water
¾ cup sugar
¼ tsp yeast
1 cup vinegar starter

Procedure:
1. Using a cheesecloth or fine strainer, strain fresh coconut water to remove the dirt
or fine strain of coconut husk.
2. Measure the required coconut water and ingredients.
3. Dissolve ¾ cup sugar in 4 cups coconut water and stir well, ready for
pasteurization.
4. Place in an enameled/stainless casserole and pasteurize by heating at 65°C for
10 to 15 minutes. Use dial thermometer to check the temperature of pasteurized
solution.

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5. Transfer and pour in sterilized glass jars, half filled. Cool and add ¼ tsp dry yeast
by dissolving the yeast in lukewarm coco water solution or separately in a cup.
6. Cover the container with a clean cheesecloth or paper for sanitary purposes and
to hasten fermentation process. Allow the sugar solution to ferment for 4 to 7
days or until there are no more bubbles of carbon dioxide formed. This is
alcoholic fermentation, the first stage of fermentation.
7. Decant or filter the alcoholic solution to remove the yeast and other solid
materials. Pasteurize the alcoholic solution to 60-65°C (2nd time) using the device
and cool immediately.
8. Add 1 cup vinegar starter to 4 cups alcoholic solution. Cover with clean
cheesecloth to allow the start of acetic acid fermentation, the 2 nd and the last
stage of fermentation to occur to allow the presence of useful bacteria to obtain
sour taste. Let it stand for 1 month until the desired aroma and flavor are
attained. Allow the vinegar to age in glass or bottle container which are filled to
full capacity. Filter again.
9. Pasteurize again (3rd time) at 60°C to 65°C to kill the microorganisms before
bottling the product. Filter until the vinegar becomes clear.
10. Bottle, label, and store.
Always observe hygiene and strict sanitation in performing certain
products to avoid contamination leading to spoilage of product.

To know how to make coconut water vinegar please check the link below.
https://www.youtube.com/watch?v=Jh0wWMdNkv4

PERFORMING LACTIC ACID FERMENTATION

LACTIC ACID FERMENTATION OF FRUITS/VEGETABLES

Lactic acid fermentation is due to the action of certain bacteria called lactic acid
allowing the sugar present in vegetables to ferment. Examples of vegetables that have
undergone lactic acid fermentation are burong manga, onions, cabbage, and cucumber.
The main objective of fermentation is to allow the conversion of fermentable
carbohydrates or sugar found in vegetables into acid of 0.8% to 1.5% expressed as
lactic acid. Salt is needed in order for fermentation to occur.

Role of Salt in Fermentation

1. Salt is very essential in fermentation. A brine of about 5% to 10% salt is sufficient
for lactic acid bacteria to grow and to inhibit the growth of other microorganisms
and allow halophilic type to grow. Lower than 5% will encourage the growth of
proteolytic type of bacteria.

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2. It allows the juices and other soluble substance to draw out in the product
through osmosis process. A concentration of 10% (40 degree salinometer) is
best to maintain during fermentation period.

Factors affecting Lactic Acid Fermentation

1. Temperature of fermentation the temperature should be favorable for the
growth of lactic acid bacteria. A temperature of 30°C or 86°C allows organisms to
grow. Above and below those temperature will greatly affect the fermentation
process.
2. Rate of fermentation. The rate of fermentation process varies depending on the
salt concentration. Greater concentration of the brine slows down fermentation
hence, the lesser the concentration, the faster the fermentation.
3. Kind of salt. Pure coarse salt is better than refined salt. Too much chemicals in
the salt hinders the pickling process making the pickled product soft due to poor
acid formation. Because of this, scum will appear on the surface and if not
removed will impair the appearance of the product.

Characteristics of Quality Fermented Products

1. Brine become cloudy and milky white, an indication that the fermentable
carbohydrates have changed into acid.
2. In cucumber, the color changes from bright green to olive or yellowish green. The
tissue becomes translucent compared to the chalky white and opaque
appearance of the unfermented product. To make the product crisp and to
intensify its color, alum and turmeric are often added in the final water wash.

Preparing Fermented Fruits and Vegetables

Not all Filipinos are eating fermented fruits or vegetables like burong manga,
kamias, mustasa, cabbage, and the like. However, with the benefits one could get from
eating fermented products, people should be particular of indulging into eating and
preparing these homemade products for their advantage.
According to studies conducted by Biotechnology Research International Volume
2014, Article ID 259424, fermented fruits and vegetables of Asia are potential source of
probiotics. Example of these are the sour cabbage and kimchi, a Korean traditional
fermented vegetable made from Chinese cabbage which is popular nowadays.
Burong mustasa is one of the locally known fermented vegetable that is easily
prepared at home because it requires very simple procedure. This is consumed as an
appetizer which adds to the palatability of the meal.

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Burong Mustasa
Ingredients:
1 kilogram mustasa leaves
2 to 3 cups rice water
¼ cup coarse salt

Procedure:
1. Clean mustasa leaves by removing old leaves
and roots cut about 1-2 inches long and wash in
running water.
2. Add and sprinkle half of the salt to clean the
leaves totally before pressing to squeeze out the
sap.
3. Place the liquidles mustasa leaves in a clean
container or jar.
4. Boil rice water and add the remaining salt and
allow to cool.
5. Pour the rice water over the mustasa leaves until
totally immersed.
6. Cover the container/jar and store at room
temperature.
7. Let it stand for 2 days and consume after.

To know how to make burong mustasa please check the link below.
https://www.youtube.com/watch?v=0CzphWN7oZs

Burong Manga
Ingredients:
Green mango
5% brine

Procedure:
1. Select fresh, mature green mangoes. Wash
and slice.
2. Pack in wide mouth jar. Do not overfill.
3. Prepare 5% brine (14 cup of salt and per quart
warm water) to submerge pieces of mango.
Cool brine and poor over mango.
4. Weigh mangoes down with invented saucer
over wax paper. Cover the mouth of jar with
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wax paper or cheesecloth.

5. Ferment for 2 days or more.
6. This may be eaten at this stage and will keep well. For longer periods, pasteurize
in canning jars for 10 minutes.

To know how to make burong manga and mango vinegar please check the link below.
https://www.youtube.com/watch?v=HK7zqPZUS3c

Kimchi
Ingredients:
Cabbage Ginger
Green pepper Salt
Onion Spices

Procedure:
1. Pre brine the vegetables.
2. Blend with various spices like red
pepper, garlic, green onion, and
ginger. Add other seasonings and
vegetables.
3. Ferment at low temperature (2°C –
5°C). fermentation usually last in
one week at 15°C, but took only 3
days if the fermentation temperature
is at 25°C.

To know how to make kimchi please check the link below.

https://www.youtube.com/watch?v=c-nNEKa1L_c

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