Beruflich Dokumente
Kultur Dokumente
There are several variances of wine: Red wine, which is made from dark-
colored grapes, it is the most common wine used. Other wines like: white wine,
rosé wine, mead (honey wine), starch-based wine, and fruit wines are also
present. Also, classifications of wine are also present depending on the amount
of alcoholic content. These includes natural (7 to 14% alcohol), fortified (14 to
30% alcohol), sweet, dry or sparkling. Fortified wines include addition of alcohol
and brandy added, while sweet wines contain unfermented sugars.
The production of wine typically uses grapes as its main raw material.
However, growing grapes in the Philippines is less successful compared to
strawberry which is highly suitable when grown in the Philippine lands. This is
the reason why grapes are imported from other countries. Every year, 6% of the
major fruit commodities imported are grapes. (Food and Fertilizer Technology
Center, 2017). That is measured to be 12,888 metric tons in the year 2013.
Strawberries produce in the Philippines reaches up to 613 metric tons in 2012,
it went up to 672 metric tons in 2013. In 2014, it further increased to 781 metric
tons. Production averaged 689 metric tons. (Philippine Statistics Authority),
having the proper utilization of strawberries, the Philippines will be able to have
an alternative raw material of processing wine instead of grapes.
OBJECTIVES
General Objective:
The general objective of this study is to produce a wine from the extraction
of juice from the strawberry fruit which will contain an alcoholic content and pH
conforming with the standards of wine.
Specific Objectives:
Wine: 11.6%
Alcoholic Content (v/v%)
3.0 to 4.0
pH Level
This study will give its benefits mostly to the public as this study was
made to lessen the production cost of wines used by the public, and to
increase the quality level of the said product. This study was made to make
the wine industry better for the sake of the people who are dependent on
them.
Scope
The study covers the manufacturing of wine from the fermentation of strawberry fruits.
The manufacturing includes the materials and processes which have equivalent unit
operations and processes in the industry.
The processes and manufacturing were done only by third year Chemical
Engineering students in Pamantasan ng Lungsod ng Maynila, Chemical Engineering
Laboratory, 2nd floor Gusaling Villegas. The equipment used were only basic laboratory
tools and some were found at home.
Limitation
The processes and procedures have an equivalent unit operation in the industry.
They were done in a laboratory scale.
The materials and tools, also, have equivalent equipment in the industrial scale
operations. The processes and materials used were compared to the ones in the
industry.
A. Raw Material
C. Process
In the first part, raw materials are being screened to obtain the fruits which
has good quality. Some qualities being evaluated are: the maturity of the fruit,
its freshness, its size and color, taste. These are tested if it conforms with the
standards. When these are screened, they are then stored for the production of
wine. The raw materials are then crushed or pressed using industrial equipment
– crusher. Then the extracted juice from the last process will then undergo the
process of fermentation. In the fermentation process, temperature and the
amount of added ingredients like sugar, water and the yeast are measured
accurately and regulated. After which, the mixture is blended with other
ingredients to improve the qualities of wine and is stabilized. Aging method is
then followed, which is a necessary step in order to improve the wine’s taste.
Filtration will come after the aging method to remove impurities gathered from
the other processes. The filtered mixture will then be refined, packaged and
distributed for human consumption.
In this study, the three main processes adapted in the industrial operation
of manufacturing wine were the following:
These processes will be further explained in the Methodology part and will
present the materials and apparatus used in each method, with proper
description and parameters involved.
METHODS OF RESEARCH
A. Descriptive Method
B. Experimental Method
CONCEPTUAL FRAMEWORK
PREPARATION OF
STRAWBERRY
RAW
MATERSTRIAL
FILTRATON
EXPERIMENTAL PROCEDURE
This process involves the conversion of the raw material, guyabano fruit,
into the desired product, which is the strawberry wine. This is done on a
laboratory scale experimentation which will serve as a basis for industrial
operations.
Strawberry
Fruit
STRAWBERRY
WINE
The experimentation is divided into three major parts: the extraction of the
strawberry juice, which will go through the process of fermentation and after,
the process of filtration for the determination of the alcohol content of the three
trials.
Data and results were gathered in each process, together with the
variations done for each.
EXPERIMENTAL STUDY
General:
Specific:
A. RAW MATERIAL
B. REAGENTS
Yeast
Fungi
C. LABORATORY APPARATUS
Cheesecloth
Table 7: Laboratory Apparatus
EXPERIMENTATION
Extraction of fruits are done in order to obtain the juice from the
fruit to be able to use it for several purposes. Common extraction processes
for the extraction of juice are present. Two of these are by blending method
and pressing method.
PROCEDURE:
II. FERMENTATION
Fermentation is a process that converts sugars to acids, gases or
alcohols with the use of yeasts or bacteria. It converts sugars present to
alcohol, specifically ethanol to produce drinks like wine, beer and cider.
The purpose of fermentation in this study is to manufacture wine from the
extracted strawberry juice and sugar as the fermentation aid.
The sugar used in this study, is the table sugar and is mixed with
distilled water. The yeast is a commercial yeast. This reaction will then
produce ethanol and carbon dioxide, which is visible through the
appearance of bubbles after the process of fermentation. This means that
the liquid produced is the wine containing the specific alcohol, ethanol.
MEASURING
ADDITION OF GUYABANO
ADDITION OF
TO THE FLASK
YEAST TO THE
FLASK
FERMENTATION PROCESS
OCCURS
2. Hypothesis
The 4.5% w/v amount of yeast, will produce an alcohol
content compared to the other two trials.
3. Procedure
a) Weigh 15 grams of sugar per trial and the following amounts
of yeast per trial:
i. 17.5 grams (3.5% w/v)
ii. 22.5 grams (4.5% w/v)
iii. 27.5 grams (5.5% w/v)
b) Mix the 15 grams of sugar to each of 250.00 mL of the
extracted juice and mix each parameter of yeast to 250.00 mL
distilled water.
c) In a volumetric flask, pour the mixed sugar-extract solution
and the yeast-distilled water solution. Place a balloon on the
top of the flask to see the occurrence of the process of
fermentation.
d) Ferment the three trials for 3 days. Filter after the
fermentation process to be prepared for the distillation
process.
4. Computations Involved
Total volume of Fermentation Mixture: 500.00 milliliters
𝑤
Trial 2: 4.5% = 0.045(500.00 mL) = 22.5 grams of yeast
𝑣
𝑤
Trial 3: 5.5% = 0.055(500.00 mL) = 27.5 grams of yeast
𝑣
III. DISTILLATION
Analysis:
Table 8, shows the percent ethanol obtained from each set-
up. Set-up 1 yielded 6.27% ethanol, which yielded the lowest yield of
ethanol. Set-up 2 has a percent ethanol of 11.93% and Set-up 3 got a
10.73% ethanol. Both conforms with the standard alcoholic content
needed for a wine.
CONCLUSION
RECOMMENDATION
Variation of Temperature
Amount and type of sugar used
Concentration of substrate
Length of fermentation