You are on page 1of 5

WATERMELON WINE MAKING

Members:

Justin Charles Q. Caspe

Joshua F. Libradilla

Bran Dale D. Nacario

Nyllejohnxl L. Rodriguez

Shannen Audrey M. Saga

Rey Mark L. Tahadlangit

Pete Elizar C.Tiongzon

Merwin A. Ubal

I. OBJECTIVES

 To know the concept behind the phenomenon occurring during wine


fermentation and create our own version of wine
 To analyze the processes involved during wine fermentation and gather
sufficient data for creating our own version
 To recommend a homemade nutritious wine made from a watermelon
fruit using the gathered data

II. INTRODUCTION

Wine making has been around for a long time since the ancient time. It is believed
that the discovery of wine was accidental through the process of fermentation of the grape
juice collected and stored by ancient people. Nowadays, winery has evolved in multiple
ways giving birth to many various wines with different flavors and taste. Fermentation is
the core process why wine is possible to make. Without this process, it is not possible to
procure wine nor enjoy the satisfaction brought by this drink. Wine is made through
fermentation of fruit juice contained in fruits. When the fruit is crushed and juice comes
out from it, wild yeast that live on the skin of the fruit contacts the juice which begins
fermentation. During this process of fermentation, wild yeast acts as a catalyst in turning
sugar or glucose within the must, juice with the crushed meat of the fruit, into alcohol,
which gives the strong flavor of the wine. In this experiment, wine making will be done in
other to further understand its concept through analysis of the different processes
occurring during wine making. The main fruit used in this experiment will be a watermelon
fruit. It is chosen because of the large volume of juice contained within the watermelon
than other fruits.
III. MATERIALS

 1 Gallon of Watermelon Juice


 3 Pound Sugar
 2 1/2 teaspoon of Yeast
 1 Tablet of Sodium Metabisulfite
 Sterilized 1 Airtight Jar
 Strainer
 Potato Squashier
 Drainer Bag
 Sterilized Jar

IV. PROCEDURE (DOCUMENTATION)

Note: The pictures are taken after the actual experiment, therefore the amount used are
¼ smaller than the actual measurement.

1. Remove the red part of the watermelon ang cut 2. Place them in a bowl and squash the juice out
them into cube size. using the potato squashier.

3. Place the pulp of the watermelon to the drainer 4. Add the sugar to the juice of the watermelon.
bag and drain the juice from the pulp.
5. Add the sodium metabisulfite to the juice to kill 6. Cover the jar with cloth and leave it for one day
any wild yeast or foreign bacteria. for the sodium metabisulfite to do its work.

7. Place the yeast in a glass and pour warm water 8. After few minutes, add the yeast to the must.
to rehydrate the yeast.

9. Cover it with cloth and allow the primary 10. Siphon the wine out of the must into a new
fermentation to occur for one week before taking it airtight jar.
off

11. Leave the jar for one month to allow the 12. After the secondary fermentation, siphon again
secondary fermentation to take place. the wine to a new container and let it age till the
liquid becomes clear.
PERFORMANCE TASK
Fermentation
Biology 1

Section: 12 – St. Pedro Calungsod Fruit: Watermelon

DATE TIME TEMPERATURE OBSERVATION


AEROBIC RESPIRATION
September 1, 2018 9:23 P.M. 23 °C Yeast seems to
float on the water
while being
rehydrated.
September 1, 2018 9:31 P.M. 23 °C A 1 cm foam of
bubbles seems to
appear after 20
minutes.
ANAEROBIC RESPIRATION

September 1, 2018 9:33 P.M. 23 °C Nothing happens


when yeast was
added to the must.
September 2, 2018 6:02 A.M 21 °C A foam of bubbles
reaching near the
hole of the jar
seems to appear,
an active
production of
bubbles rising was
seen in the liquid.
September 2, 2018 8:05 P.M 24 °C The foam of
bubbles seems to
subside but the
bubbles rising in
the liquid seems to
continue.
September 7, 2018 5:00 A.M 22 °C The amount of
bubbles rising
seem to greatly
decrease after five
days.
September 8, 2018 9:15 P.M. 23 °C After transferring
the wine to
another air tight
jar, the amount of
bubbles rising was
seldom seen. The
wine smells
alcoholic.
October 7, 2018 6:00 P.M. 24 °C The juice appears
to be clearer after
one month. While
siphoning to
another jar,
remains of the
must gathered
beneath the jar.
The juice/wine
smells more
alcoholic.
October 14, 2018 8:00 A.M. 23 °C The wine appears
to be yellowish
and clear with
some must
beneath.

V. CONCLUSION

After a month of experiment, we have done doing the experiment. The results
show that the end product of our experiment created a yellowish clear wine.
Although we perceive that the end product is a wine, doubts seems to have risen
as it smells similar to vinegar but alcoholic. Nevertheless, the image shown in the
procedure shows the end product. After analyzing the aerobic and anaerobic
respiration, we have found out interesting findings. Firstly, it seems that the cause
why there was a foam of bubble at the aerobic respiration is due to the yeast
reproducing using the oxygen present in the air and sugar added to the water. This
implicates that the yeast is active after being rehydrated for 20 minutes in open
air by consuming glucose and oxygen present in its surrounding which causes it
to create that 1 cm foam of bubbles. After transferring the must to an air-tight jar
in its anaerobic phase, nothing appeared to change. After one day, a foam of
bubbles appeared reaching the hole of the jar while signs of fast-rising bubbles,
similar to how bubbles appear in carbonated drinks, also appear, yet the foam
disappeared after few hours leaving only the fast-rising bubbles. This implicates
that oxygen trapped inside the jar is being used by the yeast to reproduce creating
a foam of bubbles, while its disappearance implicates that oxygen inside the jar
has been exhausted. The rising bubbles, seems to be the carbon dioxide by-
product of the yeast when converting glucose to alcohol. In this phase, active
fermentation has been occurring. After few days, the wine was smelling alcoholic
and the reaction seems to slow which means that glucose is almost being depleted
from turning it into alcohol. Lastly, after one month, it seems that there was no
sign of rising bubbles which means that fermentation was done and all that is left
are yellowish liquid and remains of dead yeast and fruit meat at the bottom of the
jar.