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Wine Fermentation

1) The document outlines an experiment to explore yeast as a catalyst in wine fermentation using different fruits like pineapple, grapes, and strawberries. 2) The procedure involves preparing and crushing the fruits, boiling water and sugar, adding other ingredients, and allowing primary and secondary fermentation over 2-3 weeks to produce wine. 3) Students will compare how different yeast strains and fermentation conditions influence the production of alcohol to apply biological insights and knowledge.

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sleighangelo
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114 views1 page

Wine Fermentation

1) The document outlines an experiment to explore yeast as a catalyst in wine fermentation using different fruits like pineapple, grapes, and strawberries. 2) The procedure involves preparing and crushing the fruits, boiling water and sugar, adding other ingredients, and allowing primary and secondary fermentation over 2-3 weeks to produce wine. 3) Students will compare how different yeast strains and fermentation conditions influence the production of alcohol to apply biological insights and knowledge.

Uploaded by

sleighangelo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Name: ___________________________________________________ Teacher: Ms. Elaine M.

Falcunitin Date: ____________


Grade 11: ____________ Group #: ____ Group leader: ___________________ Score: ____________

General Biology I
Activity 5: “Exploring Yeast as an Effective Catalyst in Wine Fermentation”

OBJECTIVES

➔ To explore the catalytic properties of yeast and metabolic pathways involved in wine fermentation
➔ Compare and investigate how different yeast strains and fermentation conditions influence the production of
alcoholic fermentation
➔ To apply insights and knowledge in biology class to an experimental perspective

MATERIALS

To ferment pineapple wine, you will need the following materials:

Ingredients Unit Tools Quantity

ripe fruit (pineapple, grapes, 1 kilo Chopping board 1


strawberry)

White sugar 2 kilo Glass jar with wide opening and lid 1

Water 5 liters Clean plate 1

Lime juice 1 tablespoon White cloth and string 1

Crushed cloves 1 tablespoon Knife 1

Raisin Half cup Plastic gloves Each member

PROCEDURE

1. Collect the materials/ingredients.


2. After preparing the materials and ingredients, remove the skin of the fruit.
3. Afterwards, cut the fruit into small pieces. This will give the best taste and texture for the wine.
4. Next, transfer the pieces of fruit into the ceramic jar and crush it using a wooden spoon.
5. After preparing the fruit, boil 5 liters of water using a steel casserole pot and then add 2 kg of sugar after the
water is boiled. Wait for a few minutes until the sugar has dissolved.
6. After the water with melted sugar had settled, pour it into the jar while it was burning hot and stir it using a
wooden spoon. After this, leave the jar to let it cool.
7. After cooling down, add 1 tablespoon of lemon juice and crushed cloves, and a half cup of raisin. Stir it using
a wooden spoon and close the lid.
8. Then, cover the lid with a white cloth and tie it using a thread.
9. After the wine is settled, keep it in a clean and dry place and then add a quarter cup of wine yeast after 24
hours of being settled and mix it well.
10. To start the primary fermentation, we stirred the wine using a wooden spoon for the next 7 days. After stirring,
we cover it again with a white cloth and tie it again using a thread.
11. On the eighth day, transfer the fermented juice to a clear bottle with the help of a funnel and a white cloth to
filter the juice.
12. Then we closed the bottle with a lid and kept it in a clean and cool place for 2 more weeks to start the
secondary fermentation.
13. After a few days, we transfer the wine to a clean bottle. After this, the wine can now be consumed.

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