Wine is made by fermenting grape extract and can also be made from any sweet fruit. If the fruit is not sweet enough, sugar can be added to adjust the sweetness.
Wine can be made through these simple steps:
1.Get one liter fruit juice , 100 g of sugar and 1/2 teaspoon of active dry yeast. Bottled juice from grocery or extract fresh fruit of choice. Commercial juices might have preservatives which can interfere yeast functions.
2.Pasteurize the juice at 70 degree centigrade for 15 minutes.
3. Transfer the juice into fermentation vessel,1.5 cola
bottle will do.
4. Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel.
5. Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks.
6. When fermentation stops ( bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer.
A more detailed Mango Wine Making procedures can be adapted.
Cavite State University is making wine from Dragon Fruit.
Please share your ideas !
Measure the following physico-chemical properties and and adjust accordingly to set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.