Winemaking
Wine is produced through the process of fermentation when carbohydrates are transformed into alcohol or acids through the action of micro-organisms (in anaerobic or partially anaerobic condition).
Alcoholic fermentation is the decomposition of simple sugars into alcohol and carbon dioxide by means of enzymes and yeasts. Fruit juices may be fermented directly into wine by alcohol-producing yeasts.
The alcoholic fermentation of fruits is best exemplified by the making of wine from grapes. We
have native fruits from which quality wines can be produced. Fruits like duhat, pineapple, guava, banana can be processed into wines.
How to make wine.
1. Selection and preparation of fruit. Any fruit containing sufficient sugar may be used for making wine. If sugar is lacking in the fruit, cane sugar may be added. The flavor which the wine acquires depends largely on the kind of fruit used.
Fruits should be ripe and free from bruises and diseases. They should be gathered at the proper stage of maturity.
Wash the fruit very well and peel if necessary.
2. Preparation and pasteurization of juice. Fruits are crushed or mashed to extract the juice. A press is recommended for doing this but hand-crushing and straining through a piece of strong cheesecloth will do also. Dilute the extracted juice with two parts of water to increase the amount of fermentable material. Add sugar if necessary. The sweetened juice is then pasteurized to kill micro-organisms which may cause spoilage. Cool the mixture.
3. Fermentation. To insure an efficient fermentation process, add a small amount of baker’s yeast or commercial yeast preparation (commonly sold in grocery stores) to the mixture.
Place the whole mixture in an open glass or enameled container covered with a piece of cloth or fine mesh. Fermentation generally takes place within 48 hours after preparation. You will know that fermentation is well under way by the froth produced by the prepared mixture.
4. Storing and aging. When the fermentation is well under way, transfer the mixture to a suitable wooden barrel (preferably oak) or a demijohn (dama juana)or other similar containers. Plug hole with cotton and keep the preparation undisturbed, preferably in a dark, quiet place for about three months or until no more gas is evolved.
5. Clearing of wine. Heat the aged wine in a steam bath to a temperature of 50 degrees to 60 degrees centigrade. Add 5 per cent well-beaten egg whites (5 cubic centimeters of egg whites to one liter of wine). Stir to maintain the temperature for 15 to 20 minutes and cool. Siphon and filter.
6. Pasteurization. Filter the mixture, throw out residues and heat at 80 degrees centigrade for 20 minutes to kill organisms that may cause spoilage.
7. Bottling. Bottle the aged and clear wine in clear and sterilized bottles.
The following are some recipes in making wine.
