8

Food Processing
(Fermentation/
Pickling)
Quarter 1 – Module 3:
Perform Alcoholic
Fermentation of Fruits and
Vegetables
Food Processing (Fermantation/Pickling) – Grade 8
Alternative Delivery Mode
Quarter 1 – Module 3: Perform alcoholic fermentation of fruits and vegetables
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Kathlyn C. Caturao

Editor: Firstname MI. Lastname
Reviewer: Cristina C. Chua
Illustrator: Firstname MI. Lastname
Layout Artist: Firstname MI. Lastname
Cover Design: LRMDS Bataan

Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Rolando M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, TLE : Evelyn V. Mendoza
District Supervisor, Food Processing : Minerva P. Rillo, EdD
District LRMDS Coordinator, Food Processing: Joel A. Cayabyab
School LRMDS Coordinator, Food Processing: Joel A. Cayabyab
School Principal, Food Processing : Frederick Y. Simbol
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Lead Illustrator, Food Processing : Firstname MI. Lastname
Lead Evaluator, Food Processing : Firstname MI. Lastname

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Office Address: Provincial Capitol Compound, Balanga City, Bataan
Telefax: (047) 237-2102
E-mail Address: bataan@deped.gov.ph
 8

Food Processing
(Fermentation/
Pickling)
Quarter 1 – Module 3:
Perform alcoholic
fermentation of fruits and
vegetables
Introductory Message
For the facilitator:

Welcome to the Food Processing (Fermantion/Pickling) Alternative Delivery Mode

(ADM) Module on Perform alcoholic fermentation of fruits and vegetables!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the Food Processing (Fermantion/Pickling) Alternative Delivery Mode

(ADM) Module on Perform alcoholic fermentation of fruits and vegetables!

The hand is one of the most symbolized part of the human body. It is often used
to depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies
in your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as
a story, a song, a poem, a problem opener,
an activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have This includes questions or blank
Learned sentence/paragraph to be filled in to
process what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or

iii
 skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
Additional In this portion, another activity will be
Activities given to you to enrich your knowledge or
skill of the lesson learned. This also tends
retention of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you
are not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

iv
 What I Need to Know

After completing this lesson, you should be able to:

1. Mix prepared fruit with water according to specifications;

2. Boil mixture in accordance with specifications and enterprise
requirements Extract juice in accordance with specifications and
enterprise requirements;
3. Cool and mix extracted juice with other ingredients like sugar and
yeast in accordance with specifications;
4. Ferment juice for 1-2 weeks as required;
5. Strain, filter and heat fermented juice according to specifications;
6. Follow procedure in the actual performance of the process.

What I Know

Let’s found out how much you already know about performing alcoholic
fermentation of fruits and vegetables for fermentation and pickling.

A. Read each question and choose the letter of the correct answer.
1. What do you call the process of transformation of carbohydrates into
alcohol or acid through the action of microorganisms?
a. desiccation c. fermentation
b. decomposition d. adulteration
2. Which of the following is the product of alcoholic fermentation?
a. Vinegar b. Wine c. Juices d. Sauces
3. What product is made from sugary and starchy materials obtained by
alcoholic and acetous fermentation?
a. Vinegar b. Wine c. Juice d. Sauces
4. Which of the following types of fermentation is carried out in a sugary
medium?
a. lactic fermentation c. alcoholic fermentation
b. acetous fermentation d. all of these
5. What type of fermentation occurs in salt medium?
a. alcoholic fermentation c. acetous fermentation
b. lactic fermentation d. a and c
6. In fermentation, what is the first and foremost factor to consider?
a. rate of fermentation c. kind of salt
b. temperature d. scum formation
7. Why is proper temperature important in fermentation?

1
 a. For the activity of enzymes
b. For the growth of lactic acid bacteria
c. For the prevention of scum formation
d. For the prevention of proper acid formation
8. A low growing shrub, belonging to the gumamela family used for making a
fine sparkling red wine
a. katurai c. lipote
b. roselle d. balubat
9. The following way prevents scum formation, except-
a. keeping material in a dark area
b. storing in the open sunlight
c. pouring a thin layer of neutral mineral oil on the surface of brine
circulation
10. To control alcoholic fermentation, what must be used?
a. lactic acid c. true wine yeast
b. acetic bacteria

B. Write true on the line if the statement is correct, and false if otherwise.

_________________ 1. Stuck fermentation occurs when fermentation stops

due to complete conversion of sugar to alcohol.
_________________ 2. In alcoholic fermentation, sugar alone is added to
fruit juices to hasten the fermentation process.
_________________ 3. The fruits containing sufficient sugar is advisable in
wine making.
_________________ 4. Pasteurization of mixture/wine is needed to kill
microorganisms which may cause spoilage to the
product.
_________________ 5. Ferment the juice alone extracted from the fruit to
accelerate aging process.

2
 Lesso
n
PERFORM ALCOHOLIC
FERMENTATION OF
1 FRUITS AND VEGETABLES
This lesson focuses on how to perform alcoholic fermentation of fruits and
vegetables. It covers the topics on fermentation techniques and fermentation
of fruits and vegetables.

What’s In

Match Column A to Column B.

Column A Column B
1. Slicing or cutting fruits or a. Julienne strips
vegetables in uneven, small,
irregular shaped pieces.

2. Cutting/chopping fruits or b. Dicing

vegetables into fine cuts.

3. Cutting vegetables or fruits into c. Chopping

small thin strips about ½ inch by 2½
inches long.

4. Cutting vegetables or fruits into

smaller pieces with uniform cubes d. Diagonal slicing
approximately ¼ inch to ¾ inch
cube.

5. Cutting fruits or vegetaables e. Mincing

diagonally.

3
 Notes to the Teacher
This module deals on how to prepare equipment, tools, and
utensils needed in fermentation of fruits and vegetables.

What’s New

A. Write true on the line if the statement is correct, and false if otherwise.

_________________ 1. Keep the prepared mixture of juices undisturbed

when storing and aging of wine/mixture.
_________________ 2. To clear the aged wine, adding well beaten egg white
is necessary.
_________________ 3. Sauces are products of alcoholic fermentation.
_________________ 4. Decomposition is the process of transformation of
carbohydrates into alcohol or acid through the action
of microorganisms.
_________________ 5. Mash or crush the fruits finely using cloth to
extract juice easily from the fruit.

What is It

Technical Terms:
 Alcoholic fermentation – is the composition of simple sugar into alcohol
and carbon dioxide by means of enzymes and yeasts.
 Anaerobic condition - condition where organisms survive even in the
absence of air
 Cold stabilization – is a process used in wine making tartrate crystals
(potassium bitartrate) in wine.

4
  Decant – to separate mixture from precipitated material
 Fermentation – is the transformation of carbohydrates into alcohol or
acids through the action of microorganisms in anaerobic or partially
anaerobic condition.
 Free-run juice – is a considerable amount of juice immediately liberated
that can be used for verification which is typically of a higher quality
than the pressed juice.
 Gelatin – has been used in wine making for centuries and is recognized
as traditional method for wine fining or clarifying
 Heat stabilization – is the process of removing unstable proteins by
 absorption unto bentonite, preventing them from precipitating into the
bottled wine.
 Lactic acid fermentation – is a process brought about by certain
 bacteria which ferments the sugar present in fruits and vegetables
producing lactic acid.
 Oenology – is a science of wine and wine making
 Pasteurization – subjecting the food to enough heat to kill pathogenic
bacteria
 Unsoaked wine – is a wine fermented in a barrel made of stainless steel
or other material having no influence in the final taste of the wine.
 Vintage – signifies a single season’s wine production, usually referring
to the specific location in which a particular wine is produced

 Wine – is an alcoholic beverage made from the fermentation of

fruit juice.
 Winemaking or vinification – is the process of wine production from the
selection of raw materials (fruits and vegetables) to the bottling of
finished wine.
 Zymology – is the science of fermentation

FERMENTATION
Fermentation in food processing typically refers to the conversion of sugar to
alcohol using yeast under anaerobic conditions. A more general definition of
fermentation is the chemical conversion of carbohydrates into alcohol or
acids. When fermentation stops prior to complete conversion of sugar to
alcohol, a stuck fermentation is said to have occurred. The science of
fermentation is known as zymology.

Fermentation usually implies that action of microorganisms is desirable, and

the process is used to produce alcoholic beverages such as beer, wine, and
cider. Fermentation is also employed in preservation to create lactic acid in
sour foods such as pickled cucumbers, kimchi and yogurt. It can be utilized in
the preservation of either fruits or vegetable which are in season. The
processed products are good appetizers.

5
There are three types of fermentation
1. Alcoholic fermentation
2. Acetic acid fermentation
3. Lactic acid fermentation

Alcoholic fermentation is the decomposition of simple sugar into alcohol

and carbon dioxide by means of enzymes and yeasts. Fruit juices may be
fermented directly into wine by alcohol producing yeasts.

Following is a list of native fruits from which quality wines can be produced.

Kasoy Pineapple Banana

Duhat Guava Bignay

Roselle. A low growing shrub, belonging to the gumamela

family. Its red petals are sued for making a fine sparkling red
wine.

Lipote. The fruit resembles the duhat except for its round shape.
It has black skin with white flesh which is sweet when ripe. It is
sometimes called duhat matsing.

Katurai. It is similar to tiesa, green when unripe and

yellow when ripe.

Each fruit variety has its own identifiable characteristics.

However, it is the winemaker who creates the style and personality of the
finished wines. There is no fixed recipe for making certain wines, only general
guidelines.

The winemaker guides the winemaking process using a variety of techniques

to best express your style in each wine.

6
These following stages depict the fundamentals of winemaking.

1. Selection and Preparation of Fruits

You can use any fruit containing sufficient sugar for making wine. If sugar
is lacking in the fruit, you can add sugar into it. The flavour which the wine
acquires depends largely on the kind of fruit that you use.
Fruits should be ripe and free from bruises and diseases. You should gather
them at the right stage of maturity. Always wash them very well and have
them packed if necessary.

2. Preparation and Pasteurization of Juice

Crush or mash the fruits to extract their juice. You may use a press for
doing this but you may hand-crush then strain them with a piece of strong
cheese-cloth. Dilute the extracted juice with two parts of water to increase
the amount of fermentable materials. Add sugar if necessary. The
sweetened juice are then pasteurized to kill microorganisms which may
cause spoilage. Cool the mixture.

3. Fermentation
To insure an efficient fermentation process, add a small amount of baker’s
yeast or commercial yeast preparation (commonly sold in grocery stores)
to the mixture.

Place the whole mixture in an open glass or enameled container covered

with a piece of cloth or fine mesh. Fermentation generally takes place
within 48 hours after preparation. You will know that fermentation is well
under way by the froth produced by the prepared mixture.

4. Storing and Aging

When the fermentation is well under way, transfer the mixture to a
suitable wooden barrel or a demijohn (Dam Juava) or other similar
containers. Plug hole with cotton and keep the preparation undisturbed,
preferably quiet place for about three months or until no more gas is
evolved.

5. Clearing of Wine
Heat the aged wine in a steam both to a temperature of 50 to 60
degrees centigrade. Add 5% well beaten egg white (5 cubic
centimeters of egg whites to one liter of wine). Stir to maintain the
temperature for 15 to 20 minutes and cool, siphon and filter.

Filter the mixture, throw out residues and heat at 80 degrees

centigrade for 20 minutes to kill microorganisms that may cause
spoilage.

6. Bottling
Bottle the aged and clear wine in clear and sterilized bottles.

7
PREPARATION OF WINE USING VARIOUS FRUITS

Wine Making using Pineapple Wine (Lagua et al., 1977)

Ingredients:
4 cups fresh pineapple juice
1 cup sugar
1 tbsp. dry yeast per 15 – 20 liters of juice
5% egg white by volume of wine

Procedure:
1. Extract the juice of ripe pineapples and measure.
2. Add 1 cup of sugar per quart of extracted juice. Stir very well.
3. Heat to 60ºC. Cool to lukewarm.
4. Add 1 tbsp. of active dry yeast per 15 – 20 liters to heated juice placed in
a clean, narrow necked flask. (1½ tsp per quart juice)
5. Plug the mouth of flask loosely with sterile cotton for fermentation.
6. At the desired end point of fermentation which is shorter for sweet wines
than for dry wines, heat wine to 50ºC.
7. Decant clear and aged liquid in containers for at least one year.
8. After period of aging, clarify by heating wine in a steam bath to 60ºC.
9. Add 5% beaten egg whites, based on volume of wine. Stir and maintain
temperature. Cool and filter.

Guava Wine (Lagua et al., 1977)

Ingredients:
2 cups guava. Ripe
1 1/3 cups sugar active dry yeast
4 cups water

Procedure:
1. Choose only ripe and sound fruits. Cut into quarters and measure.
2. Boil water and fruit together until fruit is soft. Strain and measure juice.
Add the sugar to the juice.
3. Heat to 70 and cool before adding yeast in the same proportion as for
pineapple wine.
4. Proceed as for pineapple wine up to clarification, if desired.

Duhat Wine (Lagua et al., 1977)

Ingredients:
1 cup duhat juice, freshly extracted
2 cups water
1 1/3 cup sugar
¼ tsp dry yeat

8
Procedure:
1. Wash the duhat and sort out the pieces. Press out the juice with the aid
of sinamay, make sure not to bruise the seeds.
2. To pressed residue, add 1 cup of water and heat to boiling. Strain
3. Combine this liquid with 1 cup of juice extracted with sinamay cloth.
4. Add 1 1/3 cups sugar and heat to 70C until scum is formed on surface.
5. Cool and add ¼ tsp active dry yeast
6. Transfer to jars/containers and allow fermenting for at least a month.
7. Heat to 50 C and set to age in barrel for at least a year. Clarify if
desired.

Kasuy Wine (Lagua et al., 1977)

Ingredients:
4 cups of kasuy fresh extract
¾ cup sugar
¼ tsp dry yeast

Procedure:
1. Choose only sound and ripe kasuy. Wash and remove the nuts.
2. Crush the fruits and extract the juice by pressing with the hands.
Measure the juice. For every 5 parts juice, add 1 part sugar. (in this case.
¾ cup sugar).
3. Heat the extract with the sugar to 70ºC.
4. Cool to room temperature. Add 1.4 tsp active dry yeast and transfer to
flask.
5. Plug loosely with cotton stopper. Allow to ferment for at least 2 weeks.
Proceed as for pineapple wine. Clarify if desired.

Bignay Wine

Ingredients:
4 cups bignay
4 cups water
¾ cups sugar
¼ tsp dry yeast

Procedure:
1. Choose only sound ripe berries. Wash
2. Boil with an equal amount of water to get the extract. Strain and
measure.
3. Add 1/5 sugar by volume of extracted juice. (in this case, about ¾ cup).
4. Heat the mixture to boiling. Allow to cool.
5. Add ¼ tsp active dry yeast and transfer to flask.
6. Plug with a piece of cotton and allow to ferment.
7. Proceed as for pineapple wine up to clarification, if desired.

9
 What’s More

Name the following native fruits from which quality wines can be produced.

1._________ 2._________ 3._________

4._________ 5._________ 6._________

What I Have Learned

Alcoholic fermentation is the decomposition of simple sugars into alcohol and

carbon dioxide by means of enzymes and yeasts. Its main source is either
fruits or vegetables. Its end product is called wine.

What I Can Do

10
  Perform alcoholic fermentation of fruits in season, following the correct
procedure.
 Prepare necessary tools and make wine using the fruit you brought.

Assessment

A. Read each question and choose the letter of the correct answer.

1. What do you call the process of transformation of carbohydrates into

alcohol or acid through the action of microorganisms?
a. desiccation c. fermentation
b. decomposition d. adulteration

2. Which of the following is the product of alcoholic fermentation?

a. Vinegar b. Wine c. Juices d. Sauces

3. What product is made from sugary and starchy materials obtained by

alcoholic and acetous fermentation?
a. Vinegar b. Wine c. Juice d. Sauces

4. Which of the following types of fermentation is carried out in a sugary

medium?
a. lactic fermentation c. alcoholic fermentation
b. acetous fermentation d. all of these

5. What type of fermentation occurs in salt medium?

a. alcoholic fermentation c. acetous fermentation
b. lactic fermentation d. a and c

6. In fermentation, what is the first and foremost factor to consider?

a. rate of fermentation c. kind of salt
b. temperature d. scum formation

7. Why is proper temperature important in fermentation?

a. For the activity of enzymes
b. For the growth of lactic acid bacteria
c. For the prevention of scum formation
d. For the prevention of proper acid formation

8. A low growing shrub, belonging to the gumamela family used for

making a fine sparkling red wine
a. katurai c. lipote
b. roselle d. balubat

11
9. The following way prevents scum formation, except-
a. keeping material in a dark area
b. storing in the open sunlight
c. pouring a thin layer of neutral mineral oil on the surface of brine
circulation

10. To control alcoholic fermentation, what must be used?

a. lactic acid c. true wine yeast
b. acetic bacteria

B. Write true on the line if the statement is correct, and false if otherwise.

_________________ 1. Stuck fermentation occurs when fermentation stops

due to complete conversion of sugar to alcohol.
_________________ 2. In alcoholic fermentation, sugar alone is added to
fruit juices to hasten the fermentation process.
_________________ 3. The fruits containing sufficient sugar is advisable in
wine making.
_________________ 4. Pasteurization of mixture/wine is needed to kill
microorganisms which may cause spoilage to the
product.
_________________ 5. Ferment the juice alone extracted from the fruit to
accelerate aging process.

Additional Activities

Direction: Given below is a five item checklist. Put a check (/) in each item
that you can do competently and an (X) for each item that you can’t. Can
you…

__________ 1. Mix prepared fruit with water according to specifications.

__________ 2. Extract juice in accordance with specifications and
enterprise requirements.
__________ 3. Cool and mix extracted juice with other ingredients like
sugar and yeast in accordance with specifications;
__________ 4. Strain filter and heat fermented juice according to
specifications.
__________ 5. Follow procedure in the actual performance of the process

12
 Answer Key

What I Know:
What’s new:
A. What’s In: 1. True
1. c 1. c 2. True
2. b 2. e
3. a 3. a 3. False
4. c 4. d
5. b 5. b 4. False
6. b
5. False
7. b
8. b
9. d Additional
10. c What’s More: Activities:
B.
1. Kasoy - depends on the
1. True 2. Pineapple answer of the
2. False 3. Banana learner
3. True 4. Duhat
4. True 5. Guava
5. False 6. Bignay

What I can do: Assessment:

Performed alcoholic 11. c
fermentation. 12. b
13. a
1. Gather the 14. c
equipment and 15. b
utensil that you 16. b
17. b
need for
18. b
fermenting of 19. d
fish. 20. c
B.

1. True
2. False
3. True
4. True
5. False

13
14
References
DepEd.Competency-Based Learning Material Food Processing NCII.

Pascua (2016). Technical Vocational Livelihood Series ( Food Processing 11)

15
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph