CHM144L Industrial Chemistry Laboratory

4th Quarter SY 2014-2015

Wine Making
De Jesus, Medarlo B.1, Benjamin, Zidrick Ed C.2
Professor, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology; 2Student (s), CHM144L/A41, School of Chemical Engineering,
Chemistry and Biotechnology, Mapua Institute of Technology
1

ABSTRACT
Fermentation is a process that converts sugar to acids, gases or alcohol specifically ethanol. It is directly caused by life
processes of minute organisms. Under controlled conditions, it involves the following chemical conversions: oxidation,
reduction, hydrolysis, and esterification. Fermentation of foods serves five main purposes. There are five basic conditions for
this process to be called good fermentation. Alcohol is one of the major uses of fermentation. There are three industrial
alcohols. These are beers, wines and liquors. This experiment will focus in the production of wine. Wine is known as an alcohol
beverage made from fermented grapes or other fruit. The monosaccharides serve as the sugar which will be converted into
alcohol and carbon dioxide. In the experiment, the fruit used was apple cranberry. Sugar will be added which will be converted
to ethanol and carbon dioxide by the addition of yeast. Yeast is the minute organism which causes fermentation to occur.
Different formulation will be used by varying the amount of sugar and yeast. The purpose of this experiment is to produce wine
and understand the basic principle of fermentation. It also aims to determine the effect of varying the amount of sugar and
yeast on the quality of wine produced. The apparatus used in the experiment were 1-liter beaker, 100 mL graduated cylinder, 10
mL graduated cylinder, electronic balance, hot plate, and glass rod. Also, measuring spoons, 3 sterilized 300-mL bottle,
sterilized cotton, and masking tape were used. On the other hand, the chemicals needed were 500 mL fruit juice or extract, 1liter of distilled water, general purpose fresh active yeast, and refined white sugar. The experiment is divided into three parts:
wine preparation, fermentation process, and wine property determination.
Keywords:Fermentation, sugar, alcohol, gases, minute organisms, chemical conversion

INTRODUCTION
Fermentation is a process used to produce wine,
beer, yogurt and other products. Fermentation is a
metabolic process in which an organism converts a
carbohydrate, such as starch or a sugar, into an alcohol or
an acid. For example, yeast perform fermentation to obtain
energy by converting sugar into alcohol. Bacteria perform
fermentation, converting carbohydrates into lactic acid.
Fermentation is a natural process. People applied
fermentation to make products such as wine, mead, cheese
and beer long before the biochemical process was
understood. In the 1850s and 1860s Louis Pasteur became
the first zymurgist or scientist to study fermentation when
he demonstrated fermentation was caused by living cells.
Fermentation is a process which is directly caused
by life processes of minute organisms. This process takes
place due to the lack of oxygen which becomes the cells
primary means of ATP (energy) production. Its goal is to
produce specific chemical product. Furthermore,the primary
benefit for this process is the conversion of sugars and
other carbohydrates into preservative organic acids.
Fermentation under controlled conditions involves the
following chemical conversions: oxidation, reduction,
hydrolysis, and esterification.

Experiment 05 Date: 06/1/2016

Fermentation of nourishments fills five fundamental needs.

To start with, is the improvement of the eating routine
through advancement of assorted qualities of flavors,
fragrances, and surfaces in sustenance substrates. It
likewise serves in natural advancement of nourishment
substrates with protein key amino acids and vitamins and in
conservation of generous measures of sustenance through
lactic corrosive, liquor, acidic corrosive and basic
fermentations. Moreover, this procedure disposes of
antinutrients and declines the cooking time and fuel
prerequisite.
There are five basic conditions for this process to be called
good fermentation. First of all, the microorganism should
form the desired end product. This is the most important
condition since fermentation involves chemical process that
converts a substance into the desired product. Second, the
raw material for the substrate should be economical. It is
also important to have an acceptable yield. Even though the
desired product is obtained in the fermentation, it is useless
if there is only a very low percentage of conversion that
happened. Rapid fermentation is also listed in the basic
conditions. Lastly, the product should be readily recovered
and purified.
The chemical reaction can be written as

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the chemicals needed were 500 mL fruit juice or extract, 1liter of distilled water, general purpose fresh active yeast,
and refined white sugar.

In this reaction, Sugar will be converted into alcohol

along with the carbon dioxide as its product. Alcoholic
fermentation is the conversion of sugar into carbon
dioxide gas and ethyl alcohol. This process is carried out

Table 1. Wine formulation

Wine

Sugar, g

Yeast, g

Juice, g

by yeast cells using a range of enzymes. This is in fact a

complex series of conversions that brings about the
conversion of sugar to CO2 and alcohol. Yeast is a member
of the fungi family which I like to think of as plants but
strictly they are neither plant nor animal. To be specific
yeast is a eukaryotic micro-organism. Not all yeasts are
suitable for brewing. In brewing we use the sugar fungi form
of yeast. These yeast cells gain energy from the conversion
of the sugar into carbon dioxide and alcohol. The carbon
dioxide by-product bubbles through the liquid and
dissipates into the air. In confined spaces the carbon
dioxide dissolve in the liquid making it fizzy. The pressure
build up caused by C02 production in a confined space can
be immense. The reaction is certain enough to cause
explosion of a sealed glass bottle. Alcohol is the other byproduct of fermentation. Alcohol remains in the liquid which
is great for making an alcoholic beverage but not for the
yeast cells, as the yeast dies when the alcohol exceeds its
tolerance level.
There are three industrial alcohols. These are beers, wines
and liquors. This experiment will focus in the production of
wine. Wine is known as an alcohol beverage made from
fermented grapes or other fruit. In the experiment, the fruit
used was pineapple. Sugar will be added which will be
converted to ethanol and carbon dioxide by the addition of
yeast. Yeast is the minute organism which causes
fermentation to occur. Different formulation will be used by
varying the amount of sugar and yeast.

50

200

100

200

100

200

The main objective for this test is to create wine and

comprehend the fundamental standard of fermentation. It
likewise intends to decide the impact of shifting the
measure of sugar and yeast on the nature of wine
processed.

The experiment is divided into three parts: wine

preparation, fermentation process, and wine property
determination. For the first part which is the wine
preparation, the formulations shown in table 1 were
weighed and set aside. Approximately 50 grams of the juice
for each wine formulation was heated for about 5 to 10
minutes. The sugar was then dissolved after heating the
juice. After dissolving all the sugar, the yeast was added.
The mixtures were transferred into a bottle with its
remaining juice respectively then mixed using the stirring
rod. The specific gravity of each mixture were measured
and recorded. The mouth of the bottles was covered using
a wad of cotton. For the next part of the experiment
(fermentation process), the mixture were placed in a dark,
warm place for one week. After a week, it was decanted
and filtered. Lastly, for the wine property determination, the
new specific gravity was determined. The color, clarity,
taste, and aroma of the wine produced were also observed.
RESULTS and DISCUSSIONS
In the experiment, there were three formulations used. The
amount of juice was the same but the amount of sugar and
yeast were varied. The percent composition by mass is
shown in table 2.
Table 2.Sugar and Yeast Composition of the wines
% Sugar

% Yeast

19.76

1.19

33.22

0.33

MATERIALS AND METHODS

The apparatus used in the experiment were 1-liter beaker,
100 mL graduated cylinder, 10 mL graduated cylinder,
electronic balance, hot plate, and glass rod. Also,
measuring spoons, 3 sterilized 300-mL bottle, sterilized
cotton, and masking tape were used. On the other hand,

Experiment 05 Date: 06/1/2016

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CHM144L Industrial Chemistry Laboratory

4th Quarter SY 2014-2015

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0.99

As shown in the table, wine 2 had the greatest amount of

sugar in terms of composition. On the other hand, wine 1
had the greatest amount of yeast.
For the specific gravity of the mixtures, table 3 shows the
specific gravity of the three wines before and after
fermentation.

Table 3.Specific Gravity

After

1.13

1.14

1.18

1.16

1.20

0.97

From the observations, wine 1 and wine 2 almost had the

same specific gravity before and after fermentation.For
wine 3, the change in specific gravity is remarkable.In the
experiment, wine 2 and 3 contain the same amount of
sugar. Since wine three had greater amount of yeast, it is
predictable it would convert more sugar into alcohol in given
period of time. The acquired specific gravity were not
reliable due the experimental procedure used in
determining the specific gravity.
Lastly, the wine produced was tested in terms of aroma,
taste, clarity and color. Table 4 shows the observations
about the final product.
Table 4.Results of Tests
Aroma

Taste

Clarity

Strong
alcoholic
taste, sour

Opaque

Lighter tint

Sweet,
fruity
trace of
alcohol

Very sweet

Translucent

very
sweet

Weak
fruity
scent

Very sweet
but less
sweet than
wine 2

Translucent

Almost
same of
the color
of the
juice

Based on the observations, most of the sugar was

converted into alcohol in wine 1 which leads to the strong
alcohol scent and taste. Wine 2 had sweet and fruity smell
with the trace of alcohol. A trace of alcohol confirms that
some of the sugar was converted to alcohol. For wine 3, it
was has weaker fruity scent and less sweet than wine 2.
Thus, more sugar was converted to alcohol in wine 3 than
in wine 2 .

Specific Gravity
Before

Strong,
alcoholic
scent

Color

In the performed experiment, the sugar and yeast affects

the aroma, taste, clarity and color of the final product.
Varying the amount of sugar and yeast would affect the
quality of the final product. Thus, the amounts of sugar, and
alcohol in the final product were different. Thus, it gave
different specific gravity, and observations for each
formulation.
CONCLUSIONS
After the experiment, wine was produced using the three
main chemicals: yeast, sugar and juice. Three different
formulations were used. The conversion of sugar to alcohol
changed the specific gravity, aroma, taste, clarity and color
of the final product. The sugar converted can be related to
the specific gravity since ethanol is less dense than sugar.
The higher the change in specific gravity would result to
higher sugar converted to alcohol. Thus, a good quality of
wine can be produced by using the best composition for
fermentation which is the variation of the amount of sugar
and yeast.
REFERENCES

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1.
Austin, George T. (1984) Shreves Chemical
Process Industries, Fifth Edition, McGraw-Hill International
Editions

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