Fruit WINE Making PDF

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Summary

Making Fruit Wines – Banana, Mango, Guyabano, Pineapple, Mangosten By: Victor R. Oribe Key Concepts: 1. Anaerobic respiration- a respiration that takes place in the absence of oxygen. 2. In unicellular organisms like YEAST, ethyl alcohol is produced when pyruvic accepts the electrons. 3. Beer-making...

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Making Fruit Wines – Banana, Mango, Guyabano, Pineapple, Mangosten By: Victor R. Oribe Key Concepts: 1. Anaerobic respiration- a respiration that takes place in the absence of oxygen. 2. In unicellular organisms like YEAST, ethyl alcohol is produced when pyruvic accepts the electrons. 3. Beer-making or wine making involves fermentation of any substance containing carbohydrates (mainly sugar or starch). These processes involve anaerobic respiration. 4. During the process (glycolysis), glucose (sugar) is converted into pyruvic acid and then is converted to ethyl alcohol (CH3CH2OH); carbon dioxide (CO2) and NAD + are also produced. The NADP+ produced is then again used for another glycolysis. 5. You can separate the ethyl alcohol in the solution using the fractional distillation set-up. Glucose

through Glycolysis

Pyruvic Acid

Raw material

Nicotinamide + adenine dinucleotide (NADH++H+)

Alcoholic fermentation

CH3CH2OH

+

CO2

Products Process

6. Processes involved in wine making.

Materials Needed: A. For the fermenting bottle

Rubber hose (aquarium aerator) (15 inches)

2 Empty bottle (4.0 liters)

1 Empty Bottle (500 mL)

Glue stick and glue stick

B. For the juice to be fermented 1. Fruit extract (at least 1,500mL) a) Banana (lakatan or saba) b) Pineapple (one whole, removed the skin) c) mangosten peeling (if not available, you can you can use glutinous rice-malagkit rice ½ kilo) d) Mash ripe mango (1.00kg, the more, the better)

+

NA D

e) Mash guyabano (1.00kg the more, the better) 2. 1.500 kg white sugar 3. pinch of yeast

Procedure: A. Making of Fermenting Bottle (Fermentor) 1. Get the cap of big mineral water bottle, make a hole, just enough for the hose (aerator hose), see illustration. 2. Insert the hose to the hole. (see illustration)

3. Using glue gun and stick sealed the spaces between the hose and cap, front and back. (see illustration)

Making of Juice to be fermented (Fruit Extract) 1. For Banana/ pineapple/ mangosten peelings/ rice For each fruit, follow the following procedure: a. Chop ripe fruits (about 1.0 kg) into small pieces. b. Put in a casserole, add 0.500g of white sugar and water (about 1.5 liters). c. Boil the contents of the casserole for about 20 minutes. d. Set aside and let it cooled down. e. Put the mixture in the fermentor. 2. For Mango and Guyabano a. Crushed mango (1.0kg) or guyabano (1.0kg) with the addition of water (to make a puree). b. Add water to the puree to make it 1,000mL or 1.0 liter c. Put the mixture in the fermentor 3. For the rice a. Using frying pan, stir the rice (1/2 kg) in hot frying pan until dark brown. b. Put the rice (from the procedure a) in a casserole, add 1.500 liters of water and ½ kg sugar. c. Boil for about 30 minutes (or until like lugaw) d. Set aside and let it cooled down. e. Put the mixture in the fermentor...