Hazel Joyce F. Agpalo discusses the process of making apple wine. Apple juice is made through maceration and pressing of apples. Fermentation is then used to convert the apple juice sugars into alcohol and carbon dioxide over 12 days. Key steps include chopping and juicing apples, adding sugar and yeast to the apple juice, covering and storing in a dark place, and mixing daily during fermentation. The resulting apple wine had a good smell and taste of alcohol. The conclusion recommends using more sugar to increase the alcohol content.
Hazel Joyce F. Agpalo discusses the process of making apple wine. Apple juice is made through maceration and pressing of apples. Fermentation is then used to convert the apple juice sugars into alcohol and carbon dioxide over 12 days. Key steps include chopping and juicing apples, adding sugar and yeast to the apple juice, covering and storing in a dark place, and mixing daily during fermentation. The resulting apple wine had a good smell and taste of alcohol. The conclusion recommends using more sugar to increase the alcohol content.
Hazel Joyce F. Agpalo discusses the process of making apple wine. Apple juice is made through maceration and pressing of apples. Fermentation is then used to convert the apple juice sugars into alcohol and carbon dioxide over 12 days. Key steps include chopping and juicing apples, adding sugar and yeast to the apple juice, covering and storing in a dark place, and mixing daily during fermentation. The resulting apple wine had a good smell and taste of alcohol. The conclusion recommends using more sugar to increase the alcohol content.
Hazel Joyce F. Agpalo discusses the process of making apple wine. Apple juice is made through maceration and pressing of apples. Fermentation is then used to convert the apple juice sugars into alcohol and carbon dioxide over 12 days. Key steps include chopping and juicing apples, adding sugar and yeast to the apple juice, covering and storing in a dark place, and mixing daily during fermentation. The resulting apple wine had a good smell and taste of alcohol. The conclusion recommends using more sugar to increase the alcohol content.
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Hazel Joyce F.
Agpalo
12-STEM St.Teresa of Calcutta
A. Apple Wine
B. Introduction
Apple is a fruit juice made by the maceration. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers or further treated by dehydration processes to concentrate.
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century.
Making fruit wines can be economically rewarding. A certain segment of the population enjoys these wines. Compared to grape wines most of the fruit wines take less time to process and, therefore; the capital is tied up for a shorter period of time. Apple wine is a natural product containining ingredients that are known to strengthen the immune system while also helping to prevent heart and cardiovascular disease. Apple wine is also reputed to improve blood flow to the brain, thus promoting mental vitality.
C. Methodology
Materials:
10pcs of small apple 2 cups of white sugar 1 tbsp. of yeast 1 cup of hot water Juicer or blender Towel Strainer Ladle(wood) Bowl Container
Procedure:
Get your apple and rinse it with clean water
Chop the apple (at least 1inch) Now get the blender or juicer and then use it to get the juice of the apple Now strain all of the juice you get with the strainer and put it in a bowl (don’t use metal) Get 1 cup of hot water and put 2 cups of white sugar mix it well until the sugar dissolves. Add the hot water with sugar into the bowl of apple juice and mix it with the ladle (don’t use metal) Add the 1 tbsp. of yeast and mix it well. Now cover it with any kind of towel or any piece of cloth just makes sure that you will fully cover it. Put the bowl with the mixture into dark and safe place. Mix it once a day. After 12 days to ferment and your wine is ready, you can now put it into bottle or any container.
D. Result
As I fermented it in 12 days, the result of the apple wine is good. The wine smells like beer and it is familiar to me, it smells like San Mig apple flavor but when after I taste it, the wine that I did the taste of alcohol is stronger.
E. Conclusion and Recommendation
Whether you fancy red, white, sparkling or fortified wine, fermentation is the chemical reaction at the heart of the process. It is a practice that has been honed over thousands of years, spreading around the world and surviving history to the modern-day wine-making that we enjoy today.
In the absence of oxygen, yeast converts the sugars of wine apple into alcohol and carbon dioxide through the process of fermentation.
I also conclude that the more sugar you added into your wine the more it will contents alcohol. F. Reference
