Seminar on: Developing a sustainable homemade fruit wine enterprise presentation

1. Homemade Fruit
Wine Enterprise
Seminar on:

2. 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

3.  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.

4. 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.

5. 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 .

6. Properties of fruits for wine processing
Guyabano (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).

7. 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.

8.  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.

9. 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).

10. 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.
.

11. 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.

12. 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.

13. 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 (200
C) 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.

14. 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.

15. 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.

16.  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

17. 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

20. Usually between 8.5-13.5% Alcohol
 Has the highest appeal for the
casual 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)

21.  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. Uses
less SO2 initially.
  Make it from fruit that people know
about! Cheaper to promote and sells
better.

28. Thank you!
Lets drink more fruit wines!
noypalaje@yahoo.com

30. 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

31.  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.

32.  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.

33.  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.

34.  Leave the airlock on for 2 to 4 weeks. At the end of 4 weeks, it’s
wine. 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.

35.  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..

36.  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.