GENERAL BIOLOGY 1
FUJI APPLE FERMENTATION
(Wine Making)
Prepared by:
ANTIPUESTO, WENDY E.
OCIO, CHALLEAH ZOE C.
MONTERO, AIM RUSHEL S.
BUYOG, CHAREIZ C.
SINILONG, RAZEL R.
Submitted to:
Anchelie Refran
General Biology 1 Teacher
Abstract
Apples are one of the most widely grown fruits and probably the
oldest fruit known to man and are favored by millions of people around the
globe. They make up half of the world’s deciduous fruit tree production. They
originated in Central Asia and have been grown for thousands of years in Asia
and Europe, and were brought to North America by European colonists. Some
studies have shown that consuming apples regularly may reduce your risk of
cancer. On the other hand, this bona fide staple fruit contains pectin, quercetin,
procyanidins, and Vitamin C, which are all beneficial in the prevention of
disease and cancer. They can be used to produce anything, including apple pie,
apple juice, and apple wine. This traditional fruit is much more than just a sweet
treat. Thus, this journal describes in detail the methods used to produce wine
and the process of alcoholic fermentation to make wine from Fuji apple, with
major differences in the techniques of production with others.
OBJECTIVES
To create wine out of a fruit.
To determine the changes brought by the yeasts and other
microorganisms growing in the absence of oxygen to form alcohol and
carbon dioxide, and release energy.
The goal of this procedure is to extract as much aroma.
Prepare the process finely to prevent the introduction of harmful
microorganisms.
INTRODUCTION
Wine is defined as a fermented, undistilled beverage made from a variety
of fruits. About 10–15 percent of the alcohol content is found in the wine, along
with numerous bioactive compounds such as phenols, catechins, quercetin,
gallic acid, flavonoids, and resveratrol. The presence of these antioxidants is
linked to a decreased risk of hyperglycemia, free radical production, and
cardiovascular illnesses in humans. Generally, wine is prepared through the
yeast-mediated fermentation of grapes. However, various other tropical fruits
such as apple, jackfruit, palm, and pineapple can also be used for wine
production. But in this journal, the members deal with Fuji apples to be used for
fermentation and wine production.
Fermentation typically refers to the conversion of sugar to alcohol using
yeast. It involves placing your chosen fruit in a jar or other container and adding
a combination of water, sugar and starter culture (such as yeast or whey). The
lid is then sealed and the fruit is left at room temperature. In its strictest sense,
fermentation is the anaerobicmetabolic breakdown of a nutrient molecule, such
as glucose, without netoxidation. Fermentation is also used much more broadly
to refer to the bulk growth of microorganisms in a growth medium.
Hence, this process used Fuji apples as the primary material for
fermentation. The wine is expected to have a good flavor, with a hint of apple,
and a nice finish. Not watery and full bodied, just right in the middle with a just-
right medium body.
MATERIALS NEEDED
Blender
Electric cooking pot
Wooden spatula
Glass bowls
Fermentation bottle
Knife
Wine bottles
Cloth
INGREDIENTS
10 medium Apple, with Skin
2 tbsp Cinnamon, Ground
1 tbsp Cloves, Ground
1 cup of water
½ tsp Leavening agents, yeast, baker’s, active dry
600 g Sugars, Granulated
METHODS
(1) Thoroughly wash the Fuji apples. Begin by chopping the medium-
sized Fuji apples into small pieces. It should then be boiled with water for
sterilization. (2) Blend the apples that have been prepped. Put them in a
fermentation glass once they have been blended. (3) The sugar should then be
heated with water in a cooking pot so that it can caramelize with the cinnamon
and clove. Bring this mixture to a boil. Upon completion, remove it from the
flame, cool it to room temperature, and then pour it into the fermentation glass
along with the blended Fuji apples. Make sure to not fill the mixture to the brim.
(4) Add 2 tablespoons of yeast. With a wooden spatula, thoroughly mix the
ingredients. Tightly knot it closed using a cotton cloth. For three days, set it
aside in a dark area. (5 ) Open after 3 days, then stir well. Sieve the mixture
through a clean cloth. Pour into a sterilized glass bottle. Put a cotton cloth over
top, and firmly tie. Set it aside in a dim area for 18 days. (6) Upon the
completion of 18 days, sieve it through a clean cloth. After sieving it, put it in a
clean wine glass and refrigerate it for the best serving. It is now up to you to
decide when it will be devoured.
GANNT CHART
Figure 1. Gantt Chart
DISCUSSION/ RESULT
During fermentation, the sugars in the apple are converted into alcohol
and carbon dioxide. For the wine to ferment, we add yeast to the apple juice.
These yeasts convert the natural sugars of the apple into ethanol and carbon
dioxide (which is a byproduct that gets released into the atmosphere and isn’t
important for the wine). The wine then ferments for a month as a result, due to
yeast breaking down sugars and converting them to pyruvate molecules also
known as glycolysis. The manipulation of the yeast made us achieve our desired
results.
The wine leaves a potent aftertaste with a distinct apple flavor. When
ingested, due to its concentrated and alcoholic content, a strong burning
sensation is observed in the mouth, throat and even in the intestines. With its
strong odor slightly resembling the smell of coconut wine. It has a mild crimson
tint, which is obvious and reasonable due to the original color of the fruit.
CONCLUSION
In conclusion, the yeast contributed to the success of wine fermentation by
converting sugar into carbon dioxide, which in turn helped to produce alcohol,
which made the mixture more concentrated and gave it a strong smell and taste.
In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and
carbon dioxide through the process of fermentation.
DOCUMENTATION
Buying of ingredients
The actual making
