4/23/2019 Wine Fermentation Kit for Wine-Making Business

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24 Oct 2016
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Wine Fermentation Kit for Wine-Making

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Posted in Food By entrepinoys On October 24, 2016

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Wine making is part of Philippine culture. In every region, different kinds

of wine are available, representing the ethnic taste of Filipinos (e.g.
“Basi”, “Bahalina”, “Tapuy”, and strawberry wine, among others.

These alcoholic beverages are fermented in the traditional way, using

earthenware jars or glass jars called “Damajuana”, or any appropriate
container. The fermentation method has been handed down from one
generation to another.

The traditional method of fermentation can be improved via the introduction of standardized
processing procedures, using quality control (QC) instruments and proper fermentation facility. With
these, resulting wine will be at par with wines available in the world market.

The “kit” is intended to process wine using standardized procedure that could increase their
production capacity and assure consistent product quality. More Cool Stu by

The package comes with an ebulliometer and total acidity test kits to monitor the alcohol content
and titrable acidity during fermentation, respectively.

The process flow for wine making is:

1. Fruits
2. Extraction
3. Adjustment of TSS
4. Pasteurization Van Damme's Daughter Proves To Be
5. Fermentation More Hardcore Than Her Dad
6. Racking
7. Aging
8. Bottling

Alcoholic Fermentation

Fermentation is the process wherein the fermentable sugars are converted into alcohol. The
characteristic flavor and aroma of the raw material is retained and enhanced during the aging
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process resulting into a palatable and pleasant wine.

The formula for the fermentation process is the conversion of natural sugars (glucose and fructose)
into ethanol and carbon dioxide (CO2), which is then released from the wine mixture into the air
leaving the alcohol.

When all of the fermentable sugars are converted into alcohol of about 10 to 12% (w/w), production
of carbon dioxide ceases, which indicates the completion of the fermentation process. This is the
first stage of wine making. The alcohol content of this new wine can be determined using an
ebulliometer.
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Racking and Aging Process

When fermentation is complete, racking follows to develop the sparkling color of wine, its distinct
flavor and aroma.

The racking process is usually carried out at room temperature (28-30°C) or preferably lower.
Sediment (i.e. lees) is removed by siphoning and the clear wine is then transferred to another
container. The siphoning process is repeatedly performed until clear wine is achieved. The final
alcohol content is then tested prior to bottling.

The quality of wine can be further enhanced by the addition of natural flavors from tropical fruits,
barks and leaves during the aging process. These materials contain tannins and phenols which
infuse the wine with flavor and aroma.

Wine Kit

Initial investment is P22,000, includes wine kit for 200 L Drum Alcohol and Total Acidity testing and
hands-on training.

1. Fermentation kit for 200 L capacity (airlock spigot stand)

2. Ebulliometer (alcohol tester)
3. Total acidity test kit, training, and setup

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Raw Materials

Sample raw materials for wine making is mango, strawberry, sugarcane, duhat, bignay, chico,
pineapple

For more information, contact:

The Chief, Food Processing Division

Industrial Technology Development Institute
DOST Compound, Bicutan, Taguig City
Phone: (02) 837-2071 to 82 local 2187
Email: fpd@dost.gov.ph

source: DOST.gov.ph, photo from travmedia.com

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Comments

By GLORIA ALEGAR
Where and how to buy the materials to be used for wine processing?
on March 5, 2018 Reply

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