23 Feb Wine making report.? The report should be 2-3 pages, single-spaced, and typed in Times New Roman or Arial, with a font size of 12. Tables and/or graphs are encouraged to be include

Wine Making Lab

Introduction

Wine is an alcoholic beverage made from fermented grapes. Wines making grape verities are, smaller, more pungent, and have thicker chewy skins. Many wines get their names from the variety of grapes they came from such as Cabernet Sauvignon, Merlot, Shiraz / Syrah. Wines are also made from one or several blends of different grape varieties or other fruits (fruit wine- cherry plum apple, pomegranate) or rice (rice wine).

The conversion of a fruit juice in to wine is a complex biochemical process mainly involving yeast (predominantly  saccharomyces cerevisiae). Yeast utilizes the sugars and other constituents of juice, for its growth, converting them into ethanol, carbon dioxide, and other metabolites. Lactic acid bacteria also contribute to a secondary process, known as malolactic fermentation, responsible for reducing the acidity of the high-acid wines. A number of enzymes originating from the fruit, yeast, and lactic acid bacteria or those from contaminating microorganisms are involved in different steps of winemaking.

Materials

Mason jar and airlock lid

Measuring cylinder/Cup (glass)

Stirrer

Glass funnel

Bottles

I ngredients

Grapefruit juice (must not contain additives other than ascorbic acid)

Sugar (Sucrose) to S.G 1.085 – 1.095 50g-100g

Wine Yeast 0.5 g

Method

1. Mix 0.5-gram yeast with 60 ml of warm water and leave for 5-10 minutes (to activate the yeast).

2. Pour out 400 ml of juice into a Mason jar then add 80 g of sugar and shake it well.

3. Add the activated yeast.

4. Seal the jar with the airlock lid.

5. Use distilled water to seal the air lock.

6. Incubate the jar at room temperature in a dark place for 1 week.

7. After 1 week transfer the product into a sterile bottle leaving the yeast sediment at the bottom. Incubate it for week or two until the ferment is complete.

8. Check the specific gravity and the clarity of the finish product.

Finish product

pH- 2.5-4.5

S.G. 0.995 – 1.000

Sweetness Dry- Sweet

Alcohol 5%-21% (mainly 12-15%)

Tannin. Gives the astringent flavor in red wines

Ref

Izaskun Dávila, … Patricia Gullón, in  Handbook of Grape Processing By-Products, 2017

https://www.instructables.com/id/Make-your-own-wine/

https://www.homebrewsupply.com/learn/introduction-to-wine-making-grape-wines.html