GENERAL BIOLOGY I

WINE MAKING
i. Objectives:
At the end of this activity, the students should be able to
-create wine out of the local fruit
-familiarize the process of the fermentation thru wine making

ii. Materials
3 kilograms of fruit of choice 2 kilograms of brown sugar 4 L of distilled water
1 cup of warm water 1 tsp. of yeast 2 big pots
Blender Knives Chopping board
Containers for fruit Heater/portable butane stove Weighing scale
Measuring cups and spoon Stirrer/ Kitchen spatula Funnel
Wine Bottles (any glass bottles) Thermometer Cheesecloth
Cotton plug or cork

iii. Procedures
1. Prepare all the equipment and ingredients.
2. Sterilize the glass bottle by submerging it to a boiling water for 5 minutes.
3. Wash your fruit thoroughly, and peel if necessary.
4. Slice the fruit into small pieces
5. Weigh the fruit to know the exact amount of the fruit being used in making wine.
6. Blend the fruit together with distilled water.
7. Pour ¼ kilogram of brown sugar inside the bottle.
8. Pour the blended fruit inside the bottle.
9. Repeat steps 5-7 until the fruit, sugar, and distilled water are inside the big bottle.
10. Prepare 1 cup of warm water and measure 1 tsp of yeast.
11. Pour 1 tsp yeast to the warm water, let the yeast settle to the bottom of the cup without stirring it.
12. Stir the yeast to make sure that some yeast particles are dissolve.
13. Pour the yeast mixture into the fruit mixture.
14. Shake well the mixture to dissolve the sugar particles.
15. Cover the opening of the bottle with cotton plug or cork, make sure that the cotton plug or cork is
fitted well. No air molecules can enter the bottle.
16. Keep it into a dark and cool dry place to ferment it for 2 weeks.
17. After 2 weeks of fermentation process, filter it using a cheesecloth.
18. Pour the wine into the pot and place it in a hot water bath. Pasteurize for 30 minutes with a
maintaining temperature of 60 ˚C.
19. Sterilize the empty wine bottle using hot water for 5 minutes. Let the wine bottle to cool.
20. Pour the wine into the wine bottles and close it firmly.
21. Store the wine in a dark and cool dry place for more days or weeks for better taste.
iv. Create a laboratory written report out of this experiment.
LABORATORY WRITTEN REPORT DETAILS:
A. Required Elements B. Other Details
Title Page Paper Size: A4
Table of Contents Margin: Left-1.5”, Right/Top/Bottom- 1”
Introduction (includes thesis statement) Front Style and Size: Arial 12
Methodology (includes materials and Line Spacing: 2.0
procedure) No of pages: Minimum of five (5) pages
Results (textual and tabular) and maximum of eight (8) pages
Discussion (provide related literature) excluding title page, table of contents,
Conclusion (1 paragraph only with no references and appendices
more than 4 sentences) Alignment: Justify
References (credible sources, APA
format)
Appendix (Documentation)