Mapa Institute of Technology

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering

Wine Making
De Jesus, Medarlo1 Romero. Von Joby M. 2
1Professor,

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering, Mapua Institute of Technology; 2Author, Student, CHM144L/B11, Industrial Chemistry Laboratory, School of ChE-Chm BT, Mapua Institute of Technology

Graphical Abstract
[1] Sugar or Fruit Juice [2] Yeast [3] Water Fermentation
Wine a. Fruit and water wine b. Density difference, aroma, taste, clarity and color

CHM144L B11

Experiment info:
Date: 13 Sep 2012

e-mail: von_science08@yahoo.com

Keywords: wine, fermentation, density, grapes, yeast

Introduction
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, and human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion. Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced and are generically called fruit wine or country wine. Others, such as barley wine and rice wine, are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than production process. Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine
CHM144L Romero, Von Joby M. 2009102874

is made from grapes, it may also be made from other fruit or non-toxic plant material. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).

Figure 1. Red wine (from grapes) and white wine (from Wine has a rich history dating back thousands of years, with the earliest known production occurring around 6000 BC in Georgia. It first appeared in the Balkans about 4500 BC and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent, Bacchus, represented wine. The drink is also used in Christian Eucharist ceromnies and Jewish Kiddush.

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Mapa Institute of Technology

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering

Theoretical discussion
Wine making is one of the industries sprouted under the chemical process of fermentation. In which, fermentation refers to the conversion of carbohydrates specifically sugar, to alcohol and carbon dioxide using living organisms. These carbohydrates usually come from fruits like grapes, pineapple, mango, strawberry and others. The living organism that usually employed in wine making is yeast that is eukaryotic under the kingdom of fungi and species of Saccharomyces cerevisiae which has been used in baking and in fermenting alcoholic beverages for thousands of year. Wherein the chemical reaction taking place is C6H12O6
yeast

commercial standards by blending it with other wines and by the addition of sugar, acids, or tannins. In this experiment, the following materials are being utilized: a. Fruit Juice This will be the carbohydrate source of the wine. Varying the fruit juice used will result to different wine flavor. b. Distilled water c. Yeast This will be the enzyme responsible for the fermentation of sugar to form alcohol. As a byproduct, it will also produce CO2 d. White sugar This sugar must be refined. In making water wine, white sugar will be the carbohydrate source.

2 C2H5OH + 2 CO2

[1]

In making wine, the sugar from the fruit juices and the added sugar (C6H12O6) were initially fermented to ethyl alcohol and carbon dioxide as the by-product for 1 to 2 weeks. After the initial fermentation process, the wine is run into storage cellar where the yeast ferments the remainder of the sugar in which the taste is improved. According to Brink ad Shreve (1977), wines are classified as natural (alcohol 7 14%), fortified (alcohol 14 30%), sweet or dry, still or sparkling. Fortified wines have alcohol or brandy added. In sweet wines some of the sugar remains unfermented. The wine is corrected to Table 2. Result of Tests Specific Gravity Mixture Before After
Fermentation Fermentation

Experimental Results
A. Sugar and yeast composition of the wines Table 1. Sugar and yeast compositionj Wine % Sugar W-1 19.92 W-2 19.76 W-3 19.84 W-4 33.11 B. Results of Tests % Yeast 0.39 1.19 0.79 0.66

Legend: 1-stronger, 2-strong, 3-weak, 4-weakest

Aroma

Taste
1-sweetness (sugar taste) 4wine taste 2-sweetness 3-Wine taste 4-sweetness 1-wine taste 3-sweetness 2-wine taste

Clarity
1 (W-1 and W-2 comparison) 2 2 1 (W-3 and W-4 comparison)
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Color

W-1

1.058

1.021

Odourless

dirty white

W-2 W-3 W-4

1.075 1.175 1.159

1.028 1.029 1.116

Odourless Smells like wine Smells like wine

dirty white Pale violet Dark violet

CHM144L Romero, Von Joby M. 2009102874

Mapa Institute of Technology

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering

Results and Discussion

In the experiment, three preparations of wine had been used to be able to produce the particular product. In the wine making, sugar, water, fruit juice and yeast are used as the starting materials. Here are the compositions of the three preparations of wine: Table 3. Wine formulation Wine Sugar, g Yeast, g W-1 50 1 W-2 50 3 W-3 50 2 W-4 100 2 Juice, g 0 0 200 200 Water, g 200 200 0 0

On the other hand, since wine 3 has less amount of substrate (carbohydrate source in this case), then it can be realized that wine 4 should proceed to fermentation further. Evidently, it is parallel with the result, giving an idea that the reactant substrate is a strong parameter of fermentation yield or reaction conversion. Comparing the aroma, water wines 1 and 2, does not give remarkable smell. It just smells like an alcohol or fermented sugar unlike with wines 3 and 4 which smells like a commercial wine. The sole responsible for the smell is the type of fruit juice used. In the experiment case, grape juice was used, thus it follows that the wine should smells like grape wine or red wine.

As noticed in the table above, wine 1 and 2 has no fruit as a component. As a replacement, it contains water giving it the lowest density among the four prepared. Due to the reason that only sugar is present as substrate for yeast, unlike with juice that contains carbohydrates, it has less chance of being further fermented. As a result, it will result to the least magnitude of difference between density readings. Meanwhile, wines 3 and 4 contain fruit juice. That result to the highest magnitudes for density measured. Between the two, wine 4 has the highest density because it contains more sugar (twice as in wine 3). Wine 1 and wine 2 do almost have the same composition except that wine 2 contains more yeast (2 g of yeast more). This would allow wine 2 to be slight denser than wine 1. After a week fermentation, the specific gravity (density of the wine per density of reference material H2O) of each wine principally decreased with different magnitudes. As seen in the data result (See Table 2), wines 1 to 4 have the following change in density, accordingly: 0.037 g/mL, 0.047 g/mL, 0.146 g/mL and 0.043 g/mL. From the result, it can be compared that since wine 2 has greater amount of yeast, given that it contains the same amount of substrate as compared with wine 1, then wine 2 should decrease greater in density. Take note that the density change is due to the evolved CO2 from the reaction process. Thus, by law of conservation of mass, wine 2 proceed to fermentation further compared to wine 1.
CHM144L Romero, Von Joby M. 2009102874

Figure 2. Different wines prepared with different formulations For the taste, it can be compared that between wines 1 and 2, wine 1 has the sweetest taste. It would indicate that greater amount of substrate (sugar) reactant are still present in the mixture, thus does undergone fermentation less compared with wine 2. On the other hand, between wines 3 and 4, wine 4 has the least sweet taste. Again, it indicates that this wine had gone fermentation further. Evidence is its change in density, 0.146 g/mL, greatest among all wine. As an analogy, sweetness is inversely correlated to the wine taste characteristics, in this case, e.g. wine 4 has sweetness of only 3, then it possess a wine taste with a value of 2. As for clarity, it can be observed that clearer solution is less fermented. It is because the ethanol dissolved in wine which decreases the clarity of the wine. Since ethanol is less soluble with water as compared to either juice, and to water itself, ultimately, then, an increased
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Mapa Institute of Technology

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering

concentration in ethanol would indicate an increase in fermentation conversion, and decrease in wines clarity. Finally, color is a result of the pigment of the juice used. Thus, for a water wine, it is logical that the color of the resulting wine is white, while purple to red for grape wine. The proceeding table summarizes all the following action steps in making wine out of the materials used. Table 4. Summary of Procedures MATERIALS The materials used in making wine are as follows, 4 plastic bottles with a capacity of 250 mL, beaker, stirring rod, graduated cylinder and the commercially available fruit juice. YEAST The yeast was introduced to the preheated solution of fruit juice/water and sugar. WINE PREPARATION There are four formulations that were prepared. Wine-1 has 50 g of sugar, 1 g of yeast and 200 grams of water; Wine-2 has 50 g of sugar, 3 g of yeast, 200 g of water; Wine-3 has 50 g of sugar, 2 g of yeast and 200 g of fruit juice; and Wine-4 has 100 g sugar, 2 g yeast, and 200 g fruit juice.

STORAGE These were stored in a plastic bottle slightly sealed, because during the fermentation carbon dioxide is produce as a byproduct and thus avoiding building up of pressure. DENSITY MEASUREMENT Density was measured using 100 mL graduated cylinder and electronic balance. REWEIGHING The prepared wines were allowed to be fermented for a week. The change in density was measured afterwards. SAMPLE TESTING The wine samples were tested in terms of their aroma, taste, clarity and color.

Conclusion
From the experiment conducted, it can be concluded that the objectives of this experiment were met such as to be able to produce wine, to understand the basic principle of fermentation and to determine the effect of varying the amount of sugar and yeast on the quality of wine produced. Also, it was realized that wine making is one of the industries developed under the chemical process of fermentation. In which, fermentation refers to the conversion of carbohydrates specifically sugar, to alcohol and carbon dioxide using living organisms such as the yeast.
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CHM144L Romero, Von Joby M. 2009102874

Mapa Institute of Technology

School of Chemical Engineering, Chemistry, Biological Engineering and Materials Science Engineering

Moreover, the different compositions of each wine was made to determine the factor affecting the properties of wine during and after fermentation like the effect of the amount of yeast, and the comparison of the water from fruit juice as the main liquid substance. There are about four wine formulations that were prepared. Wine-1 has 50 g of sugar, 1 g of yeast and 200 grams of water; Wine-2 has 50 g of sugar, 3 g of yeast, 200 g of water; Wine-3 has 50 g of sugar, 2 g of yeast and 200 g of fruit juice; and Wine-4 has 100 g sugar, 2 g yeast, and 200 g fruit juice. These were stored in a plastic bottle slightly sealed, because during the fermentation carbon dioxide is produce as a by-product and thus avoiding building up of pressure. The comparisons of the wines before 1-week fermentation and after are as follows, wine 1 has the lowest specific gravity (before and after). While wine 1 and 2 have alcohol smell, both wines 3 and 4 gave a red wine aroma (a smell of fermented grapes). In terms of taste, it was determined that sweetness and wine taste is a strong function of fermentation conversion, validated by the amount of CO2 evolved indicated by change in the density of the sample. Also, these parameters were due to the presence and concentration of substrate (or sugar and fruit carbohydrates), amount of yeast, etc. Yeast is the primary enzyme (biological catalyst) for the fermentation. On the other hand, it needs a substrate (the reactant) which is carbohydrates to ferment.

CHM144L Romero, Von Joby M. 2009102874

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