BIOTECH301L

Individual Research Projects for Final

Production of Wine Using Fruit Juice

Introduction
• The Philippines fruits, like most tropical fruits,
develop full flavor when ripe and do not keep well
under refrigeration.
• During their season of production, a considerable
percentage of the fruits are not harvested due to lack
of demand.
• Many of these fruits, however, could be processed
into high valued wines.
Introduction
• Utilization of native fruits for alcoholic drinks in the
Philippines is gaining popularity.
• The most common fruits being utilized for wine
making are duhat, bignay, cashew, banana, pineapple
and others.
• Processing waste (trimmings) from fruit jam, jelly can
also be used in wine making.
Source of Juice for Wine Making
• Fruits • Juice
Fruit Requirements
• Fruits should be suitable for wine making.
• They should be medium ripe, free from soil, bruises
and microbial infection.
Classification of Fruits for Wine Production
• Soft
• Medium-hard
• Hard
• Citrus
Classification of Fruits for Wine Production
• Soft Ø Extremely hard to extract.
• Medium-hard Ø Pulp is produced instead of
• Hard the free running juice.
• Citrus Ø Addition of water before
maceration.
Ø Juice can be extracted by
pressing using cheesecloth
(katsa).
Classification of Fruits for Wine Production
• Soft Examples:
• Medium-hard o Atis o Guyabano
• Hard o Anonas o Mango
• Citrus o Bignay o Sampaloc
o Duhat o Banana
Classification of Fruits for Wine Production
• Soft Ø Extremely hard to extract.
• Medium-hard Ø Pulp is produced instead of
• Hard the free running juice.
• Citrus Ø Addition of water before
maceration.
Ø Juice can be extracted by
pressing using cheesecloth
(katsa).
Classification of Fruits for Wine Production
• Soft Examples:
• Medium-hard o Balimbing
• Hard o Kamias
• Citrus o Passion fruit
o Pineapple
Classification of Fruits for Wine Production
• Soft Ø Normally, hard or dry fruits
• Medium-hard are boiled to facilitate
extraction of juice.
• Hard
Ø Fruits are cut into small pieces
• Citrus
before boiling to ensure
maximum extraction of juice.
Classification of Fruits for Wine Production
• Soft Examples:
• Medium-hard o Bayabas
• Hard o Santol
• Citrus
Classification of Fruits for Wine Production
• Soft Ø Juice of citrus fruits can be
• Medium-hard easily obtained by hand
squeezing or with the use of a
• Hard
juicer.
• Citrus
Ø Since skin of citrus fruits are
rich in essential oil which is
toxic to the yeast, care must
be observed during extraction
of juice.
Classification of Fruits for Wine Production
• Soft Examples:
• Medium-hard o Dalanghita
• Hard o Suha
• Citrus
Classification of Fruits for Wine Production
• Soft
• Medium-hard Ø The extracted juice from the
• Hard fruit is called “must”.
• Citrus
Dilution with Water
• Water may be added
to the fruit before
and after the
extraction of the
juice depending on
the kind of fruit.
• Dilution of the fruits
with water facilitates
extraction of the
juice.
Dilution with Water
• Water may be added
to the fruit before
and after the
extraction of the
juice depending on
the kind of fruit.
• Dilution of the fruits
with water facilitates
extraction of the
juice.
Treatment of the Must
1. Chemical sterilization
2. Pasteurization
Treatment of the Must
1. Chemical sterilization • Potassium or sodium
2. Pasteurization metabisulfite is
employed to kill
spoilage organisms in
the must.
• 5 mL of 10%
metabisulfite solution
per gallon of fruit
must.
Treatment of the Must
1. Chemical sterilization • Pasteurize the must for
2. Pasteurization 30 min at 60-65oC.
(Note: Start timing
when the temperature
reaches at 60oC)
Adjustment of Sugar Content
• Sugar is an essential
constituent of all wine must
because it is fermented to
alcohol by yeast.
• It is cheap, readily available
and easily utilized by yeasts.
• 20% - dry wines; 25% - sweet
wines
• A refractometer is used to
measure the sugar content.
Adjustment of Sugar Content
• Sugar is an essential
constituent of all wine must
because it is fermented to
alcohol by yeast.
• It is cheap, readily available
and easily utilized by yeasts.
• 20% - dry wines; 25% - sweet
wines
• A refractometer is used to
measure the sugar content.
Adjustment of Sugar Content
• Sugar is an essential
constituent of all wine must
because it is fermented to
alcohol by yeast.
• It is cheap, readily available
and easily utilized by yeasts.
• 20% - dry wines; 25% - sweet
wines
• A refractometer is used to
measure the sugar content.
Adjustment of Sugar Content
• Formulation of ingredients

% Sucrose of apple juice:

25 g / 240 mL x 100 = 10.42

or 10.4%
Activation of Dry Yeast
• Instant dry yeast – it can
be mixed straight to the
must after pasteurization
and cooled at 40-50oC.
• Active dry yeast – activate
in 50 mL of pasteurized
and cooled (40-50oC)
must.
Fermentation
• Air should be excluded by
employing a fermentation
lock or water seal.
Fermentation
Racking or Decantation
• Racking – process of
decantation of clear or
clearing wines from deposit
dead yeast cells and other
insoluble matter by siphoning.
• Wines are usually racked
twice.
• Failure to rack may introduce a
musty off-flavor.
Degassing
• Degassing – removal of carbon
dioxide
- stirring
- using a vacuum pump
Bottling
• Cover with cork and
seal with paraffin wax
after transferring in
clean wine bottles.
• Finally, cover with
PVC tear tape and
label the bottles.
Bottling
Aging
• Most wines will
continue to improve
the flavor and aroma
during storage for
several years.
Wine from Apple Juice
Ø Fermentation: 12 days
Ø Sugar content: 18-23%
Ø Alcohol contents (ABV):
- Approx. 8.4, 9, 10