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Homemade Fruit Wine Enterprise
Seminar on:
FST-CA-UPLB; DA-BAR–ISU Technology Utilization, Promotion of Sweet Sorghum as sweetener for fruit wine, Wine Institute Alabama, USA and Karden Global Flavors, Makati city
III. Proponent/ Resource Person:Raul B. Palaje , ISU –Cabagan Isabela
IV. Technology Adopters/Intended Users:Farmers, Hobbyist , Businessmen, and Fruit growers/ women group and POs
Fruit wine making is now a part of Philippine culture. In every region, different kinds of wine are available representing the ethnic taste of Filipinos (e.g. “basi from sugarcane and sorghum”, “tapuy from rice”, bignay ,strawberry and duhat wine among others).
These alcoholic beverages are fermented in the traditional way, using earthen jars or glass. The fermentation method has been handed down from generation to generation.
The traditional method can be improved via the introduction of standardized processing procedures using quality instrument, container and capping /corking machine to be at par with wines available in the world market.
Fruits are essential source of vitamins and minerals. It provides the needed nutrients of the body. It is recommended that all of us should eat fruits daily to obtain a healthy body. But some people differ in terms of acceptability either fresh or processed to suit ones taste.
It is for the reason that some researchers nowadays are making products made from fruits to save the fruits from just mere deterioration and generate enterprise from these fruits serving as livelihood activity.
In the case of fruit wine, the quality as a result of fermentation apparently intensifies its aromatic taste and even its nutritional content is further enhanced based on some works.
The four (4 )types of wines:a. Table wine- includes both red and white wines
generally dry or sweet contains 14% alcohol; b. Dessert wines contains 14-21 alcohol by vol; c. Sparkling wine- contains CO2; d. Appetizer wine- extra dry to semi sweet taken
before meals.
Source of Information In the Philippines, fruit wines are served only during special occasions.
And because we don’t grow all the fruits that can be made into wine, some wines are imported, hence they are quite expensive.
But given the country’s abundance in tropical fruits, a group of researchers from the Food Science Cluster, College of the Philippines Los Banos(UPLB) led by Dr. Erlinda I. Dizon, 2006 revived the idea of producing wine using local fruits.
According to Dr. Dizon, there is a large volume of wine importation from other countries. Getting a share of the market for wines would help our farmers and the local industries if we could just make our own wine using our own home-grown fruits.
Tropical fruits such as Bignay, Guyabano, Lubeg, Duhat, Strawberry, Aureus, Sapinit, Cashew, and Mango are abundantly available in some parts of the Philippines. Thus,
Harnessing the state of the art equipment such as a 200-L capacity wine kit/ stainless tank and glass carboy with 24- L capacity/water jug can improve the volume and quality production of fruit wines .
Properties of fruits for wine processingGuyabano (Anona muricata L.)(Graviola- Brazil, Guanabana-Spain, Sour sop- Isabela)
It is an excellent source of Vitamins B1, B2 and C, K and dietary fiber. However, the flesh of this fruit was reported to be deficient in calcium, phosphorous and Vitamin A.
The ripe fruit has antiscorbutic properties while the unripe fruit is used in treating dysentery. The seeds and green fruit are used as astringent and remedies for dysentery (Quisumbing 1951).
The leaves of guyabano have an alcoholic extract which yields a small amount of an essential oil. This essential oil possesses a strong somewhat agreeable odor.. The book "Underexploited Tropical Plants with Promising Economic Value" said the NAS described guyabano or labana, also known as sour sop or graviola as a "tropical fruit with potential for development as a processed industrial commodity".
CAN GUYABANO CURECANCER ? The answer is yes according a barangay captain from Bataan( Daily Inquirer 2012).
Duhat is a fruit tree of wide distribution in the Philippines and other tropical countries. The fruits occur in loose cluster, having variable shape from ellipsoid to ovoid. The skin is thin and green when immature, turns to light-magenta and finally Dark purple or black when ripe, with pulp color ranging from grayish white to purple..
The fruits can be eaten fresh, with a sweet or sub-acid flavor. It is harvested during the month of March until June. Like bignay, duhat is also rich in anti oxidants. Duhat wine has purplish- red color, aged in glass VAT for at least 6 months.
The most widely grown and most highly prized of all Philippine fruits is the carabao mango, however the Indian mango type can take place as cheaper material yet nutritious for wine processing. Analysis of carabao and Indian mangoes showed high carbohydrate content and found highly nutritious.
The native carabao mango as well as Indian mango
is an excellent source of Vitamins A, B, and C as reported recently by Mayenne Carmona of the Phil STAR, March 2012. According to her, Mangoes boost sex drive due to the vitamin E that is abundantly present in mangoes which helps regulate sex hormones. In Pangasinan as early as December and Isabela there is lot of harvested mangoes during the months of April to June which is sold at a very low price of 12-18 /kg. This can be tap as main source of fruits for wine and other by-products processing.
Bignay (Antidesma bunius)
The fruit of this species is ovoid, red, about 8 millimeters long, fleshly, acid, and edible. It makes an excellent jam and wine. The fruit varies considerably in sweetness. The sweet ones are good in their mature state. Analyses of the fruits show that they are a very good source of calcium and are fair in iron. (Maranon J., Nutritive Mineral Value of the Philippines Food plants (Calcium, phosphorous, and iron contents). Philippine Journal Science 58 (1935) 317-358).
1.The objective of the seminar is to present the homemade fruit wine processing for participants to appreciate its potential and viability as small business.
2. To conduct actual demonstration on how to Make Fruit wine at home.
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IX. Processing Technology:
1. Fruits should be at full maturity stage, fresh and free from dirt and mechanical damage.
2. The fruits should be washed thoroughly and
drained prior to juice either by using a blender or a pulper. The puree is then diluted with water at the rate of 1 part puree to 3 parts water.
3. Then the mixture is added with refined sugar until 200 brix (for dry wine) or 250 brix (for sweet wine).Approximately 10 % of the total fruit “mass” is separated for preparation of yeast starter, while the other portion is distributed in fermentation containers and added with 5 ml of the 10% sodium metabisulfite per 3 liters of the “must”.
4. This is placed in primary fermenter drum made of polyethylene stored at room temperature for 18-24 hours.
5. For starter preparation, the “must” is placed in suitable container and pasteurized in boiling water for 30 minutes.
6. After cooling (40-50minutes), cell suspension of wine yeast (Saccharomyces cerevisiae) will be added and then stored at room temperature for 18-24 hours.
7. The active starter is added into the
”must” in the fermentation containers. After 5-9 days of fermentation, the containers are covered with fermentation lock and fermented for 3-4 weeks.
8. After alcohol fermentation, the wine is harvested and filtered to separate from the sediments, transferred into another clean container and added with same SMS concentration as above.
9. Containers should be filled up to prevent access of oxygen and covered tightly. Aging of the wine is done in clean, cold room (200C) away from sunlight for a minimum of 6 months.
10. Racking should be done regularly during aging to
separate the sediments. Mature wines are bottled in a flint or colored bottles (750ml, 375 ml) covered with cork and heat shrink capseal or aluminum caps using automated capping machine.
11. Newly bottled wines should be placed in slanting position for at least 24 hours to check for leaks. Bottles are wiped dry and labeled properly. Store the wine for at least 6 months.
Profitability Analysis:Simple cost and return analysis on fruit wines utilizing Mango fruit as substrate are as follows:
An initial capital investment of P1,292.00 is needed to operationalize a homemade/village level which is small scale mango fruit wine production. The amount covers the cost of the materials and minor containers equipments needed to produce the mango wine.
The projected average sales of the project with a production capacity of 12 bottles (750ml/bottle) mango wine at PhP 250/ bottle , amounts to PhP 3,000.00. The average net income after deducting the operating cost of PhP 1,777.00 is PhP 1,223.00 with 69% return over expenses, thus makes the project financially viable homemade/ village level business.
I. Cost of Material and Packaging of wine from selected local Total Value (PhP)
fruits i.e. Mango : 5 kg of Mango fruits @ 30/ kg 150.00 3 kg of Refined Sugar f @47/kg 141.00 2.5 gram Wine yeast, @ 95/pack 50.00 10 grams of Sodium Metabisulfite/ Potassium Sorbate @ 1,500/kg 5.00 1 set of Clarifying agent at 230 / 23 liters 115.00 12 bottles /7 50 ml/btl @ 35/btl) includes capsule 420.00 12 Laminated Stickers, Labels, 12 pcs @ 8.00/pc 96.00 Subtotal 977.00 II. Cost of Minor Equipments 1 set Water Gallon with rubber bung and airlock 420.000 1 pc siphon @ 3 meter long (tygun tube) 30.00
III. Cost of labor 350.00 Subtotal 800.00
Total Cost 1,777.00 III. Gross Income Sales of wine
12 bottles of Mango wine at 750 ml/btl @ 250 /btl 3,000.00 IV. Net Income PhP 1,223.00 V. ROI 69%
Planning and Preparation of
utencils,recipes, ingredients
PRIMARY FERMENTATION 1ST
Stage
RACKING
SECONDARY FERMENTATION 2ND
Stage
STABILIZING
BOTTLING, CORKING/CAPPING
STORING, BOTTLING YOUR
WINE MATURING
TASTE -TESTING
Extraction
Usually between 8.5-13.5% Alcohol
Has the highest appeal for thecasual wine drinker.
Should be made “food friendly” with a good balance is the key.
A little less forgiving if the balance is wrong (acid, flavor concentration, sugar)
Best Fruit makes the Best Wines High sugar, low acid – easier and
cheaper to adjust (esp. berries) “B” grade is often the slightly “over
ripe” fruit and is cheaper than the “A”grade. Use that.
As little mold or bruise as possible. Usesless SO2 initially.
Make it from fruit that people knowabout! Cheaper to promote and sells better.
Planning and Preparation of utencils,recipes
Plan ahead what are you going to make and need.
Prepare everything in advance, the winemaking area, corks, bottles, and corker. Also siphon tubing, reagents, chemicals, and primary and secondary fermentation vessels.
Read and then reread the recipe
Once you have the sugar content right and your must sanitized with sulfites, then all you need to do is toss in (pitch) the yeast (some yeasts make very good wine while others, like bakers yeast, do not).
The temperature of the mixture (“must”) should be between 72 and 78 degrees F and should be kept there.
Within 24 hours, you will have fermentation happening. The mixture will be bubbling and it will sound like a can of soda that is fizzing.
This is called the “Primary Fermentation” or the 1st Stage Fermentation.
The first 5 to 10 days is really when all the action takes place. Almost all of the alcohol is created during this time.
After bubbling or fizzing nicely for at least 24 hours, stir the must or give the jug a pretty good shake. If you are stirring, remember to SANITIZE whatever you are going to stir it with BEFORE you put it in the must.
This agitation redistributes the sugar and the yeast and will cause even more fermentation to take place.
Let this mixture ferment for at least 8 days with just a paper towel or rag rubber banded over the opening of your fermentation vessel.
Once 8 days has passed, you will need to put on an airlock of some sort. An airlock does nothing more than let the carbon dioxide escape but not let air in.
Now, if you want to boost the alcohol content, the 5 to 7 day point is where you would do it. All you have to do is add some concentrated sugar water to the must. This give the yeast something else to feed on.
Don’t wait until all of the fizzing and bubbling has stopped – just wait until it starts slowing down.
Instead of saying “siphon the wine in the primary container into the secondary container”, we say RACK the wine from the Primary to the Secondary.
After about 4 days of no visible bubbling, probably on day
10, it’s time to remove the wine from the Primary and put it in a secondary container that’s about the same size as the first one.
The reason is that you will have a LOT of DEAD YEAST (called lees) on the bottom of the Primary vessel and it can give the wine a bad flavor if it sits on for days.
Once you have racked the wine over, you may have lost a little so top up the jug to near the top with regular tap water.
Leave the airlock on for 2 to 4 weeks. At the end of 4 weeks, it’swine. The longer you let it sit in the secondary, the better the wine is going to be, up to a point anyway.
The wine sits unexposed to air during this second stage. The little yeast that is still active is still turning sugar to alcohol. This prolonged time also allows all of the smaller solids that can make a wine cloudy fall to the bottom.
If your wine is still cloudy, let it sit for another week with the airlock until it clears.
The Secondary fermentation stage, depending on the type
of wine you are making, can sometimes take 3 months.
Mead, a wine made out of honey, can sometimes take 2 months in the primary and then 6 months in the secondary.
Okay, we are done with the primary and the secondary fermentation!
The wine looks clear! Are we now ready to bottle? WRONG.
This fermentation is a microbiological process. Although we cannot see it, there is still small amount of fermentation going on.
The small amount of carbon dioxide being produced could cause our bottles to explode. We need to do something to STOP the fermentation from taking place….
This is called Stabilizing the wine. The most common stabilizer is called Potassium Sorbate with dosage of ½ teaspoon per gallon.
Potassium Sorbate doesn’t kill the yeast, it just makes it harder for the yeast to multiply and reproduce. It’s sort of like a contraceptive.
After you add the stabilizer, you will need to wait about 3 days for it to do it’s work and then you will be ready to BOTTLE YOUR CREATION..
You will need some way to “pinch” the siphon tube to stop the flow of wine when the bottle gets nearly full.
Fill each bottle to the bottom of it’s neck. You can fill ALL the bottles and then cork them all at the same time.
Again, a little air isn’t going to spoil the batch. When you are siphoning into the bottles, be careful to splash the wine around as little as possible.
You DO NOT want to aerate the wine, just quietly siphon it into the bottles.
Use a corker that you have purchased. The more expensive the corker, the easier it will be to use.
