Paoay National High School

SENIOR HIGH SCHOOL DEPARTMENT

Academic Track
SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS
============================================================

APPLE WINE MAKING

In fulfilment of the requirements for the subject General Biology 2.

Presented by:

Castillo, Christian Miguel L.

Gallano, Gabriel Joseff R.
Labtis, Jedidiah David G.
Lagundino, Marcvince Josh G.
Duldulao, Marielle Deanne M.
Jarabejo, Friend Abbie O.
Quitoriano, Lj Kyle C.
Students

Presented to:

MS. BENEFIEL BAGAYAS

General Biology 2 Teacher

2022-2023
 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS
============================================================

I. INTRODUCTION

Fermentation is a viable technique in the development of new products with modified

physicochemical and sensory qualities especially flavour and nutritional components.

Alcohol, acetic, and lactic acid fermentations are important for quality in production. Out of

these, alcoholic fermentations is widely employed for the preparation of beverages in which

alcohol is major constituent. Fermented beverages have been known to mankind from time

immemorial.

Fruit wines are undistilled alcohol beverages usually made from grapes or other fruits

such as peaches, plum or apricots, banana, elderberry, or black current etc which are

nutritive, more tasty and mild stimulants. These fruit undergo a period of fermentation and

ageing. They usually have alcohol content ranging from 5 to 13 percent. Being fruit based

fermented and undistilled product, wine contains most of the nutrients present in the original

fruit juice. The nutritive value of wine is increased due to the release of amino acids and other

nutrients from yeast during fermentation.

Apple (Malus Domestica) domesticated tree and fruit of the rose family (Rosaceae),

one of the most widely cultivated tree fruits. Apples are predominantly grown for sale as

fresh fruit, though apples are also used commercially as vinegar, juice, jelly, apple sauce, and

apple butter and are canned as pie stock. A significant portion of the global crop also is used

for cider, wine, and brandy.

Fresh apples are eaten raw or cooked. There are varieties of ways in which cooked

apples are used; frequently, they are used as a pastry filling, apple pie being perhaps the

archetypal American dessert. Moreover, apples provide vitamins A and C, are high in

carbohydrates, and are excellent source of dietary fibre.

 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS
============================================================
Apple (Malus Domestica) fruit is used to prepare mild alcoholic beverages which are

more nutritious than distilled liquor (Bhutani et al, 1989; Gasteineau et al.,1970; Joshi and

Thakur, 1994). The apple fruit is more associated with cider than any other alcoholic

beverages (Amerine et al, 1967; Joshi, 1995; Sandhu and Joshi; 1994). Cider is a low

alcoholic drink produced by fermentation of apple juice and is believed to have been

produced over 2000 years. Cider is known by different names around the world. Cider can be

sweet or dry. Depending upon the alcohol content, cider is categorised into soft cider or hard

cider.

II. OBJECTIVES

The objective of this study is to know further about the process of alcohol

fermentation by creating a wine made from a fruit, and to observe and monitor the process of

alcoholic fermentation by weeks.

III. SIGNIFICANCE OF THE EXPERIMENT

The conduct of the experiment is beneficial to the students as this experiment explains

the process of fermentation, particularly alcohol fermentation.

IV. MATERIALS AND PROCEDURES

Materials:

- Apple

- Cinnamon

- Yeast

- Sugar

Equipments:

- Blender/Food Processor

- Knife
 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS
============================================================

Procedures:

- Wash the apples and cut it into smaller pieces.

- After washing the apples thoroughly, place it in the blender or food processor and

start blending it to produce puree like mixture.

- On the other hand, while blending the apples, boil the cinnamon.

- While the cinnamon is boiling, add sugar and set aside.

- Place the blended apple in a clear container.

- Add ½ teaspoon of yeast to the puree, and mix it thoroughly.

- Afterwards add the cinnamon and sugar mixture, and mix it thoroughly again.

- Place it a clear container and cover it with cloth and let it ferment for how many

days.