Wine making is part of Philippine culture. In every region, different kinds of wine are available, representing the ethnic taste of Filipinos (e.g. “Basi”, “Bahalina”, “Tapuy”, and strawberry wine, among others.
These alcoholic beverages are fermented in the traditional way, using earthenware jars or glass jars called “Damajuana”, or any appropriate container. The fermentation method has been handed down from one generation to another.
The traditional method of fermentation can be improved via the introduction of standardized processing procedures, using quality control (QC) instruments and proper fermentation facility. With these, resulting wine will be at par with wines available in the world market.
The “kit” is intended to process wine using standardized procedure that could increase their production capacity and assure consistent product quality.
The package comes with an ebulliometer and total acidity test kits to monitor the alcohol content and titrable acidity during fermentation, respectively.
The process flow for wine making is:
- Adjustment of TSS
Fermentation is the process wherein the fermentable sugars are converted into alcohol. The characteristic flavor and aroma of the raw material is retained and enhanced during the aging process resulting into a palatable and pleasant wine.
The formula for the fermentation process is the conversion of natural sugars (glucose and fructose) into ethanol and carbon dioxide (CO2), which is then released from the wine mixture into the air leaving the alcohol.
When all of the fermentable sugars are converted into alcohol of about 10 to 12% (w/w), production of carbon dioxide ceases, which indicates the completion of the fermentation process. This is the first stage of wine making. The alcohol content of this new wine can be determined using an ebulliometer.
Racking and Aging Process
When fermentation is complete, racking follows to develop the sparkling color of wine, its distinct flavor and aroma.
The racking process is usually carried out at room temperature (28-30°C) or preferably lower. Sediment (i.e. lees) is removed by siphoning and the clear wine is then transferred to another container. The siphoning process is repeatedly performed until clear wine is achieved. The final alcohol content is then tested prior to bottling.
The quality of wine can be further enhanced by the addition of natural flavors from tropical fruits, barks and leaves during the aging process. These materials contain tannins and phenols which infuse the wine with flavor and aroma.
Initial investment is P22,000, includes wine kit for 200 L Drum Alcohol and Total Acidity testing and hands-on training.
- Fermentation kit for 200 L capacity (airlock spigot stand)
- Ebulliometer (alcohol tester)
- Total acidity test kit, training, and setup
Sample raw materials for wine making is mango, strawberry, sugarcane, duhat, bignay, chico, pineapple
For more information, contact:
The Chief, Food Processing Division
Industrial Technology Development Institute
DOST Compound, Bicutan, Taguig City
Phone: (02) 837-2071 to 82 local 2187
source: DOST.gov.ph, photo from travmedia.com