GENERAL BIOLOGY 1 – WINEMAKING
Winemaking is a fascinating process that transforms fruit juices into wine through fermentation,
where yeast, primarily Saccharomyces cerevisiae, converts sugars into alcohol and carbon dioxide. The
initial sugar content directly influences the final alcohol level, while pH and acidity are crucial for flavor and
stability. Temperature significantly affects yeast activity and fermentation speed. After fermentation, aging
allows wines to develop complex flavors through various chemical changes. Understanding these concepts
reveals the intricate biological and chemical transformations involved in winemaking.
Objective:
To observe the fermentation process and understand the role of yeast in converting sugar into ethanol
(alcohol) and carbon dioxide.
Materials:
• 3 kg of fruit of choice
• 1 cup of warm water
• Blender
• Containers for fruits
• Measuring cups and spoon
• Wine bottles
• Small sizes Balloon
• Cork
• Refined sugar
• 1 tsp of yeast every 1 cup of warm water
• Knives
• Heater/portable butane or stove
• Stirrer/ Kitchen spatula
• Thermometer
• 4 L distilled water
• 2 big pots
• Chopping board
• Weighing scale
• Funnel
• Cheesecloth
Procedure:
1. Sterilize and sanitize all the equipment and the area.
2. Sterilize the glass bottle by submerging it in boiling water for 5 minutes. Let it dry and cool.
3. Wash your fruit thoroughly and peel it.
4. Slice the fruit into small pieces
5. Weigh the sliced fruit to know the exact amount being used in making wine.
6. Blend/Crush the fruit to release the juices. The fruit pulp should be mashed.
7. Add distilled water to the fruit pulp mixed thoroughly (4parts of fruit is to 1 part of water)
8. In a 1L clean sanitized bottle, pour 150-200g of refined sugar.
9. Then pour 500g Pulp mixtures incorporated into the sugar.
10. In a 100ml lukewarm distilled water add 1tsp yeast or 5g yeast, and let the yeast settle to the
bottom without stirring.
11. Once settled, stir it and make sure that the yeast particles are dissolved.
12. Pour the yeast mixture now in the bottle with sugar and fruit pulps.
13. Repeat steps 8-12 until the crushed fruits are all filled in the bottle.
14. Stir with a stirring rod or shake well by carefully swirling the bottle.
15. Let the sediment settle down while covering the mouth with cheesecloth tied with a rubber band.
16. When bubbling starts immediately, this means fermentation is starting thus, cover the container
with an airlock or a balloon (with at least 3 small holes poked with a needle). This allows carbon
dioxide to escape while preventing air from entering.
17. Make sure that the balloon is clean and sanitized before covering it to the mouth of the bottle. Use
the smallest balloon size and make sure that it will not easily break/tear.
18. Label it with date and keep it in a dark and cool dry place to ferment for 2-3 weeks or until
fermentation is done. (Research what to observe when the fermentation is done before proceeding
to the next step.)
19. Pour and strain the wine with cheesecloth into the pot and place it in a hot water bath. Pasteurize
for 30 minutes with a maintaining temperature of 60°C.
20. Let it cool to room temperature before filling it into the bottle. (Make sure the environment is clean
while letting it cool down. Minimize air contamination)
21. Sterilize the empty wine bottle using hot water for 5 minutes. Invert it to cool and dry.
22. Pour the wine into the wine bottles ensuring no sediments are included, and close them firmly
using a cork
23. Store the wine in a dark and cool dry place for more days or weeks for better taste.
24. Then label.
Taste and Record:
o Students can perform a taste test to evaluate the flavor profile of the wine. Record
observations of taste, clarity, and smell.
Final Observations:
• Students should observe the changes in the appearance of the liquid, smell, and gas production
throughout the fermentation process. Discuss how yeast converts sugars into ethanol and carbon
dioxide during anaerobic respiration.
Discussion Questions:
1. What role does yeast play in the fermentation process?
2. What are the by-products of fermentation?
3. Why is it important to control temperature during fermentation?
