Directions for making some fermented products
Alcoholic Fermentation
Pineapple Wine
Extract the juice of ripe pineapples and measure.
Add 1 cup of sugar per quart of extracted juice. Stir very well.
Heat to 60 degrees C. Cool to lukewarm.
Add 1 tbsp of active dry yeast per 15 -20 liters to heated juice placed in a clean narrow necked flask. (1 ½ tsp per quart juice.)
Plug the mouth of flask loosely with sterile cotton for fermentation.
At the desired endpoint of fermentation which is shorter for sweet wines than for dry wines, heat wine to 50 degrees Centigrade.
Decant clear liquid and age in demijohns for at least a year.
After period of aging, clarify by heating wine in a steam bath to 60 degrees C. Add 5 percent beaten egg white, based on volume of wine. Stir and maintain temperature for 15 minutes. Cool and filter.
Ingredients:
4 cups fresh pineapple juice 1 cup of sugar
1 tbsp dry yeast / 15-20 liters of juice (16 liters equiv. to 1 gal. approx.) 5 per cent egg white by volume of wine for clarification.
Guava Wine the same proportion as for pineapple wine.
Proceed as for pineapple wine up to clarification, if desired.
Bignay Wine
Choose only sound ripe berries. Wash.
Boil with an equal amount of water to get the extract. Strain and measure.
Add 1/5 sugar by volume of extracted juice. (In this case, about
¾ cup).
Heat the mixture to boiling. Allow to cool.
Add ¼ tsp active dry yeast and transfer to a flask.
Plug with a piece of cotton and allow to ferment.
Proceed as for pineapple wine up to clarification, if desired.
Duhat Wine
Wash the duhat to remove dirt and sort out the pieces, Press out the juice with the aid of sinamay, taking care not to bruise the seeds.
To the pressed residue, add 1 cup of water and heat to boiling.
Strain.
1 cup duhat juice, freshly extracted 2 cups water
1 1/3 cups sugar ¼ tsp. dry yeast
Add 1-1/3 cups sugar and heat to 70 degrees Centigrade until scum is formed on surface.
Cool and add ¼ tsp active dry yeast.
Transfer to demijohns and allow fermenting for at least a month.
Heat to 50 degrees Centigrade and set to age in barrel for at least a year.
Clarify if desired.
Kasuy Wine
Choose only sound and ripe kasuy. Wash and remove the nuts.
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 c sugar.)
Heat the extract with the sugar to 70 degrees Centigrade.
Cool to room temperature. Add ¼ tsp active dry yeast and transfer to flask.
Plug loosely with cotton stopper. Allow to ferment for at least 2 weeks.
Proceed as for pineapple wine. Clarify if desired.
Ingredients:
4 cups of kasuy fresh extract
¾ cup sugar
¼ tsp. dry yeast
LET US REMEMBER
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.
HOW MUCH HAVE YOU LEARNED?
Post Test
Directions: Read and answer each of the items below. Write the letter of your answer in you test booklet.
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 obtain by alcoholic and acetous fermentation?
5. What types of fermentation occurs in a salt medium?
a. alcoholic fermentation c. acetous fermentation b. lactic and 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. How will you intensify the color and crispness of pickled product?
a. use high concentration of vinegar
b. add alum and turmeric in the final wash water c. prolong soaking in the brine
9. The following are the preventions of scum formation, except - a. keeping a dark area
b. store in the open sunlight
c. pour a thin layer of neutral mineral oil on the surface of the brine circulation.
10. To control alcoholic fermentation, what must be used?
a. lactic acid c. true wine yeast b. Aceti bacteria
LET US APPLY WHAT YOU HAVE LEARNED
Perform alcoholic fermentation of fruits in season, following the correct procedure.
Assessment will be based on the following criteria Accuracy
Rubrics
Tools/Utensils Materials:
Measuring cup fruits
Measuring spoon sugar
Boiler, strainer, basin yeast Knives/puller
Fermenting jars
* Conscious in doing task
* Neat and orderly working area * Correct use of tools
* Wear proper outfit
Total
1.4 Workmanship 10 8 6 4 2 Total
* Follow exactly the procedure * Partially follow the procedure * Does not follow the procedure
Total
10 8 6 4 2 Total 1.5 Quality
* Appearance * Taste/flavor * Color
Total
REFERENCES
Burgess, Jeremy. “Science Source. Photo Researchers, Inc,.” Microsoft
® Encarta. Microsoft Corporation, 2006.
Calmorin, Laurentina Paler. Post Harvest Fisheries. Mandaluyong City:
National Book Store, 2006.
Guzman, Matilde P. et al. Basic Foods for Filipinos. Manila Philippines:
Merriam & Webster Bookstore, Inc.,1986.
Lagua, Rosalinda T. et al. Food Preservation for Filipinos. Quizon City, Philippines: GMS Publishing Corporation, 1977.
Lesson 4-A - Perform Acetic Acid Fermentation