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TLE - AFA-FP
Quarter 4 – Module 4
Performing Alcoholic Fermentation
of Fruits
TLE – AFFP - Grade 9
Alternative Delivery Mode
Quarter 4 – Module 4: Performing Alcoholic Fermentation of Fruits
First Edition, 2021

Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue
your studies and learn while at home. Activities, questions, directions, exercises, and
discussion are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as you
discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will
tell you if you need to proceed on completing this module or if you need to ask your
facilitator or your teacher’s assistance for better understanding of the lesson. At the end of
each module, you need to answer the post-test to self-check your learning. Answer keys are
provided for each activity and test. We trust that you will be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this SLM.
Use a separate sheet of paper in answering the exercises and test. And read the
instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the task in this
module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: Catalina P. Paez PhD, CESO V
Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Rose Marilyn N. Delos Santos

Editor: Jonalyn O. Calado
Reviewer: Paul Alvin D. Facelo
Illustrator: Rose Marilyn N. Delos Santos
Layout Artist: Erbert B. Villareal
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD

Printed in the Philippines by Department of Education – Region III –

Schools Division of Aurora
Office Address: Sitio, Hiwalayan, brgy. Bacong San Luis Aurora
Telefax:
E-mail Address: [email protected]
 What I Need to Know

This module was designed and written for the learners to help them prepare
fruit wine. After going through this module, the learner is expected to:

1. identify the steps in making different fruits wine;

2. perform alcoholic fermentation; and
3. appreciate the value of performing alcoholic fermentation of fruits
TLE_AFAFP9-12FR-IIIb-d-3

What I Know
Directions: Read the following test items below. Write the letter of the correct answer
in your activity note book.

1. What do you call the transformation of carbohydrates into alcohol or acids

through the action of micro-organisms?
A. pasteurization C. preservation
B. fermentation D. processing

2. What is the second step in wine making?

A. fermentation C. extraction
B. ageing D. clarification

3. It is a yellow, frothy substance consisting of a mass of minute fungi which

germinate and multiply in the presence of starch or sugar and form alcohol
and carbon dioxide during a process of fermentation induced by an enzyme.
A. yeast C. egg yolk
B. sugar D. brown sugar

4. James is removing some particles in his pineapple wine. What process did he
apply?
A. sterilizing C. boiling
C. filtering D. Pateurilization

5. Ana wants pineapple wine, how will she prepare it for wine making?
A. chop pineapple and measure C. choose ripe pineapple and chop
B. chop pineapple without paring D. pare the pineapple and chop

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Lesson Performing Alcoholic
1 Fermentation of Fruits
This module will help you to know about the knowledge, skills and attitude in
performing alcoholic fermentation of fruits. In this module, you will also know how
make fruit wine. Fruit undergoes different processes, and these processes consist of
different steps.

What’s In

Let us find out how much you know about the different fruits used in wine making.

Direction: Encircle the pictures that can be used for wine making. From your chosen
fruits in the box, write the wines which you think to produce.

Wines that maybe produced:

___________________________________________________________________________________
___________________________________________________________________________________
_____________________________________________________________________________

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 What’s New
Let us deepen your knowledge and understanding.
Directions: Answer this activity to determine how much you know about the
alcoholic fermentation of fruits. Find the word that is described in the sentence.
Write the correct answer on your activity notebook.

Enzymes Strain Zymology Fermentation Ageing

_________1.Any of various organic substances that are produced in plant and

animal cells and cause changes in other substances by catalytic
action.

__________2.It is the most important phase of wine making.

__________3.It passes through a screen, sieve, external force to remove or free by

filtration.

__________4.The process brought about by the addition of yeast where the sugar and
carbohydrates are converted to alcohol and carbon dioxide.

__________5.The science dealing with fermentation and action of enzymes.

What Is It

Wine Processing

Wine is a product of partial or complete fermentation of the juice of grapes. In

our country, we are substituting our native fruits in place of grapes.

The Bureau of Plant is producing kasoy wine from the juice of kasoy fruits in a
semi pilot plant scale. The nuts of the kasoy fruits command high commercial value
while the fruit are just thrown away, so we utilize the fruits by processing it into
wine. The Laboratory Services Division has and still conducting researches on the
production of fruit wines from the following fruits; kasoy, duhat, pineapple, guava,
bignay, banana, roselle, lipote, balubat and katuri. Roselle is a low growing shrub,
belonging to the family of gumamela, with a red flower. The petals are utilized for
making wine. It produces a fine sparkling red wine. Lipote is sometimes called

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“duhat-matsing” The fruit resembles the duhat, black skin with white flesh and sweet
when ripe. Its shape differs. It is round and also with seeds. Balubat is just like
sinigwelas, greenish white when unripe and become reddish- orange in color when
ripe. Its flesh is white and its seed is like that of prunes. It is very sour even when
ripe. Katuri can be compared to the fruit of tiesa, green when unripe and yellow
when ripe. Its seed is like that of langka with yellow flesh and sour taste. It has
plenty of latex.

Steps in Wine Processing

First Step- Extraction

Two methods of extracting the fruit juice:

A. By application of pressure, force is applied. This method is used for
fleshy and juicy fruits like kasoy and pineapple.

B. By aqueous extraction - In the water extraction method, water is

added to the fruit and heat is applied. This method is used for
fruits like banana, bignay, duhat and guava.

The juice or extract is filtered or strained to remove any solid particle. Natural
sugars present in fruits are varied. But this is not enough to produce the necessary
alcohol in the wine, hence sugar is added. An instrument called Balling Hydrometer
measures directly and approximately the sugar content, 22º-24º Balling is set for our
wine. For home wines, measurement by cups may be used. After addition of sugars,
the extract is heated to boil to dissolve the sugar and at the same time destroy any
organism or bacteria. The extract is then placed in containers, preferably narrow-
mouthed, covered and allowed to cool.

Second Step- Fermentation

Fermentation

Fermentation is the process brought about by the addition of yeast where the
sugar and carbohydrates are converted to alcohol and carbon dioxide. This is seen
thru the formation of bubbles. The longer the fermentation, the higher the alcohol
will be because of the complete conversion of the sugar to alcohol thus producing
“dry wine” which is characterized by the absence of sweet taste preferred by male
drinkers. Women prefer the sweet wine. Fermentation may last from 2 to 4 weeks.
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 the microorganisms is desirable,

and the process is used to produce alcoholic beverages such as wine, beer, 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.

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Third Step- Ageing

Ageing is the most important phase of wine making. When fermentation is

completed, the clear liquid is siphoned out into sterilized containers and the
sediment composed of dead cells is discarded. It is then stored for ageing in oak
barrels for at least two years. The principle involved in ageing in oak barrel is the
reaction of alcohol to form the ester responsible for the bouquet and aroma of the
wine. Ageing also develops the color of the wine, the older the wine, the darker it is.
Glass or earthen containers do not produce this aroma. The longer you age the wine,
the higher is the price of your product. Another thing that happens in ageing is that
the solids of the wine settle slowly at the bottom leaving a clear supernatant wine.
During ageing, the containers should be avoided to be disturbed, moved or rocked so
that the wine will not become acidic and turn into vinegar.

Fourth Step- Clarification

Clarification is the use of clarifying agents to produce a sparkling wine, such

filter aids are diatomaceous earth, celite carbon and egg whites. The principle
involved is the occulation of any solid so that when filtered the wine would be very
clear and sparkling with no floating particle or colloidal suspension. Hazy wine does
not command a good price. When using egg white, heat the wine in a double boiler at
60º-65ºc to prevent the evaporation of alcohol that’s boiling is 78ºc. Add the beaten
egg white to precipitate the solids in the wine. Allow settling and filtering into clean
properly sterilized bottles and pasteurize.

To insure success in wine making, observe the following pointers:

A. All utensils used must be clean and if possible sterilized in boiling water.
B. Before using barrels for ageing, sterilize them with burned powdered sulfur.
This can be done putting ignited powdered sulfur in a small can that can be
lowered inside the barrel and tied with a piece of wire.

Bottling – the final process and the period where wine is transferred to a container
or an oak barrel and aging for at least two years. Ageing develops the color of the
wine, the older the wine.

SELECTION OF FRUITS FOR WINE PREPARATION

Intelligent selection of fruits does not only rely on eye appeal. Large size fruits
usually carry superior flavor and texture. Skin defects affect the interior portion of
fruits. Portions unaffected by decay may be used for wine preparation to get the best
flavor; unripe fruits are generally not used for wine making because of off flavors.
The choice of fruits for wine should be based on palatability and acid content

HERE ARE SOME FRUIT’S WINE AND PROCEDURES

WINES PROCEDURES
BANANA WINE: 1. Peel the ripe banana and slice thinly. To every part of
sliced bananas add 11/2 parts water.
2. Boil for 30 minutes or longer depending upon the quality
of the pulp. Strain. Add sugar to the extract (1 part to every 3
parts extract).Stir and boil to dissolve the sugar. Sugar
content should be 22-24º Brix. Allow to cool. Place in clean

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 glass containers or demi-john. Inoculate with yeast (1
tablespoon red star yeast to every 40 liters of boiled
sweetened juice) Plug mouth of demi-john with a clean piece
of cloth, Loosely cover with a piece of paper to protect from
dust. Ferment for a month. Siphon out the clean fermented
liquid, filter and transfer to sterilize oak barrel for ageing,
Cover hole with a wooden plug and seal with melted paraffin.
Age for 2 years or longer. Clarify the wine with eggwhites (8
eggwhites for every 30 liters of wine) by heating the aged
wine in a steam bath or a double boiler to a temperature of
55º-60º and add the well beaten eggwhites. Stir to maintain
the temperature for 15-20 minutes and cool. Filter the wine
and bottle by siphoning into clean and sterilized bottles.
KASOY WINE Select sound and ripe kasoy fruits. Wash and remove the
(CASHEW) nuts, Crush the apples, preferably a wooden crusher or
extract the juice by pressing. Measure the juice, for every 5
parts juice add 1 part sugar; boil the sweetened juice. Cool to
room temperature. Place in clean glass containers or demi-
johns. Inoculate with yeast (1 tablespoon Red Star yeast to
every 20 liters of juice). Plug mouth of demijohn with cotton.
Decant the fermented liquid. Age in sterilized oak barrels for
two years. Clarify the wine with egg whites. Proceed as in the
clarification of banana wine. Siphon and filter into clean,
properly sterilized bottles.
BIGNAY WINE Select sound ripe berries and wash. Boil the berries with an
equal part of water to get the extract. Strain and measure.
For every 5 parts of the extract, add 1 part sugar. Stir and
boil. Transfer to a stoppered (with cotton plug) container and
cool. Inoculate with 1 tablespoon yeast (Red Star or
Fleischmann’s yeast) to every 20 liters extract Ferment for a
month. Decant the clear liquid into sterilized oak barrels. Age
for 2 years. Clarify wine with egg white; proceed as in the
clarification of banana wine. Filter the wine and bottle by
siphoning into clear sterilized bottles.

DUHAT WINE Sort the fruits, exclude spoiled fruits. Wash and crush the
fruits with the hand or potato crushers without bruising the
seeds. Press the juice with the aid of sinamay or cheesecloth.
Combine the first and second extracts and measure. For
every 4 parts extract add 1 part sugar. Boil and cool.
Inoculate with Red star or Fleischmann yeast (1 tablespoon
yeast to every 20 liters of the sweetened juice) Transfer to
demijohn or glass containers. Cover with cotton and paper to
protect from dust. Set aside, then ferment for a month or
until no more bubbles of carbon dioxide gas evolves. Decant
the clear liquid as in the clarification of banana wine. Filter
the wine and bottle by siphoning into clear and sterilized
bottles.

COCO WINE Strain coconut water and measure. Add sugar. For every 5
parts coconut water, add 1 ½ parts sugar. Stir and boil to
dissolve the sugar. Measure sugar content by means of

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 hydrometer to produce 22-23o Brix. Allow to cool and place
in glass jars or demijohns. Plug mouth with cotton or clean
cloth. Loosely cover with paper to protect from dust.
Inoculate with 21 tablespoons Red star yeast to every 40
liters of the sweetened juice. Let ferment for about one
month. Decant the clear liquid into wine barrel. Age for at
least 2 years. Clear the wine with egg albumin (8 egg white
for every 30 liters wine). To clarify, proceed as in the
clarification of banana wine. Siphon into sterilized
demijohns. Filter wine and bottle by siphoning into clear and
sterilized bottles.
TOMATO WINE Wash ripe, sound tomatoes and weigh. Cut into halves and
remove seeds. Strain seeds from juice; add juice to pulp and
measure. To every part pulp, add 1 ½ parts water and boil
for 15-30 minutes or longer depending upon the quantity of
the pulp. Strain. Add sugar to the extract (3/4 part to every 1
part of the pulp to produce 240º Balling). Stir and boil to
dissolve the sugar. Allow to cool and place in glass jars
container or demijohn. Allow to ferment for one month.
Decant Plug mouth with cotton or clean cloth. Loosely cover
with paper to protect from dust. Inoculate with 1 tablespoon
Red Star yeast to every 40 liters of the sweetened juice the
clear wine. Age in oak barrels for a year or longer. Clear the
wine with egg albumin (approximately 8 eggwhites for every
30 liters of wine). To clarify, proceed as in the clarification of
banana wine. Siphon into sterilized demijohns. Filter wine
and bottle.
SANTOL WINE Materials: 1 part ripe santol 1 ½ parts water ½ part sugar
Fleischmann’s yeast or Red Star yeast
Procedure: 1. Peel the santol fruit. 2. Cut into halves and
remove the seeds. 3. Chop the fruit and measure 4. Add 1 ½
parts of water to every part ripe santol. Boil until the fruits
are soft. 5. Cool and strain. 6. To the extract, add sugar (1/2
part sugar to every part extract). 7. Cool and place in glass
containers. 8. Add one tablespoon yeast for every 30 liters of
the extract. 9. Allow to ferment for a month. 10. Decant the
clear liquid into wine barrels and age for 2 years. 11. Clarify
the wine with the use of eggwhite (8 eggwhites for every 30
liters of wine). Proceed as in the clarification of banana wine.
Siphon into sterilized demijohns. Filter wine and bottle.
CAMIAS WINE Materials: 1 part camias 1 part water 1 part sugar
Fleischmann’s yeast or Red Star yeast
Procedure:
1. Wash the camias fruit.
2. Measure and add water (1 ½ parts to every part camias).
3. Boil until the fruits are soft.
4. Cool and strain. Add sugar to the extract.
5. For every 5 parts of the extract, add one part sugar. Stir
and boil to dissolve the sugar.
6. Cool and place in demijohns or glass containers.
7. Add one tablespoon yeast for every 30 liters of the extract.
Plug mouth of demijohns with cotton; loosely cover with
clean paper to protect it from dust.

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 8. Ferment for a month.
9. Decant into wine barrels and age for 2 years.
10. Clarify the wine with the use of eggwhites (8 eggwhites
for every 30 liters of wine). Proceed as in the clarification of
banana wine.
11. Filter the wine and bottle by siphoning into clear and
sterilized bottles.
PINEAPPLE WINE Materials: 1 part ripe pineapple 1 part water ¼ part sugar
Fleischmann’s yeast or Red star yeast
Procedure: Pare the pineapple and chop. Measure and add
water. (1 part water to every part pineapple). Boil until the
fruits are soft. Cool and strain. Add sugar to the extract (1
part sugar to every 4 parts extract). Stir and boil. Cool and
place in a glass container or demijohn (with cotton plug)/.
Inoculate with yeast (1 table spoon yeast to every 40 liters of
the juice). Ferment for a month. Decant into wine barrels
and age for 2 years. Clarify with the use of eggwhite (8
eggwhites for every 30 liters of wine). Proceed as in the
clarification of banana wine. Siphon into demijohn. Filter
wine and bottle.
CITRUS WINE Ingredients:
1 dozen dalanghita juice
2 potassium metabisulfate
1/8 – ¼ teaspoon yeast
Procedures:
a. To prepare the juice:
1. Wash citrus fruits thoroughly.
2. Cut crosswise and squeeze.
3. Strain out coarse pulp and seed.
4. Test for sugar content with a
hydrometer.
5. Add enough sugar to make 22 - 24º
Brix.
6. Add 2 milligrams of metabisulfite to
the juice.
b. To ferment: (Follow procedure for
Casuy)
c. To filter and pasteurize: (Follow the same for Casuy)

What’s More

A. Directions: Determine the wine process based on the description given in each
item. Arrange the letter by placing the correct letter sequence in the box below. Write
your answer on your answer sheet.
1. The principle involved is the occulation of any solid so that when filtered the wine
would be very clear and sparkling with no floating particle or colloidal
suspension.
O N R C A L I C T I I F A

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2. Develops the color of the wine, the older the wine, the darker it is.
N I E G A G

3. The process brought about by the addition of yeast where the sugar and
carbohydrates are converted to alcohol and carbon dioxide.
I O N F E M R A T N E T

4. Filtered or strained to remove any solid particle

N O T I E X A R C T

5. The final process and the period where wine is transferred to a container
T O T I G L B N

B. Directions: Match the item in column A to its corresponding definition in the

column B Write your answer on your activity notebook.
A B
1. The transformation of sugars into A. Pasteurization
alcohol and carbon dioxide using
enzymes and yeast.
2. Sufficient heat is applied to kill B. Alcoholic fermentation
bacteria without changing the flavor or
other characteristics.
3. A substance responsible of the C. Yeast
coversion of sugar into alcohol and
carbon dioxide.
4. An organic substances that are D. Enzymes
produced in living cells and cause
changes in some substances by catalytic
action.
5. A tube having a bend for transferring E. Siphon
liquids from a higher to a lower level of
intervening elevation by making use of
atmospheric pressure.

C. Directions: Write true if the statement is correct and write false if the statement is
incorrect. Write your answer on your notebook.
1. The longer the fermentation, the higher the alcohol will be because of the complete
conversion of the sugar to alcohol.
2. For home wines, measurement by cups may be used.
3. The science of fermentation is known as zymology.
4. Ageing is the most important phase of wine making.
5. The choice of fruits for wine should be based on texture and appearance content.

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 What I Have Learned
Directions: Fill in the missing word/s to complete the sentences that summarize our
topic for today. Write your answer on your activity notebook.

In your lesson you have learned the ____(1)___ is a product of partial or

complete fermentation of the juice of grapes. There are two methods of extracting
fruit juice, by____(2)_____and by _____(3)____. To insure success in wine making, All
utensils used must be clean and if possible ____(4)_____ in boiling water. Aging
develops the___(5)___of the wine; the older the wine, the darker it's color.

What I Can Do

Directions: Apply your knowledge in making wine using coco wine which is abundant
in our locality. Follow the procedure below and provide the needed information for
the monitoring of your output. Take a video while doing your performance and send
it to your teacher including sample output.

Materials :

PPE
Coconut water
Sugar
Hydrometer
Glass jars/demijohns
Cotton or clean cloth
Tablespoon
Yeast

Procedure:
1. Strain coconut water and measure. Add sugar. For every 5 parts coconut water,
add 1 ½ parts sugar. Stir and boil to dissolve the sugar.
2. Measure sugar content by means of hydrometer to produce 22-23o Brix.
3. Allow to cool and place in glass jars or demijohns. Plug mouth with cotton
or clean cloth.
4. Loosely cover with paper to protect from dust.
5. Inoculate with 21 tablespoons Red star yeast to every 40 liters of the sweetened
juice. Let ferment for about one month.
6. Decant the clear liquid into wine barrel.
7. Clear the wine with egg albumin (8 egg white for every 30 liters wine).
8. To clarify, proceed as in the clarification of banana wine.
9. Siphon into sterilized demijohns.
10. Filter wine and bottle by siphoning into clear and sterilized bottles.

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 Accuracy Speed Workmanship Quality Work Habits
10 % 10 % 40% 30% 10 %

1. Accuracy 10 10 8 6 4 2 Total
• Selected raw materials
• Selected of equipment/ tools/utensils
appropriately
• Measured the materials accurately
• Cooked/food appropriately
2. Speed
• Accomplished before the specified time
3. Work Habits
• Handling the materials carefully
• Worked in the area neatly and orderly
• Wore proper outfit
4. Workmanship
• Followed the procedure exactly
5. Quality
• Appearance
• Taste/flavor
• Color

Assessment

Directions: Choose the letter of the correct answer. Write the letter of your answer on
your activity notebook.
1. Why is the proper selection of fruits important in wine preparation?
A. fruits give good color
B. it will provide the best flavor
C. the yield of wine depend on fruits
D. it will make the wine look appealing
2. Which is the following is used to clarify wine?
A. egg yolk C. water
B. egg white D. yeast
3. Why is unripen fruit is not suitable in wine making?
A. it is expensive C.it is sweet enough
B. It has an off flavour D. it has soft flesh
4. The following fruit is used in wine making EXCEPT______.
A. banana C. papaya
B. guava D. pineapple
5. Which of the following process is considered important phase in wine making?
A. ageing C. extraction
B. clarification D. fermentation

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What I Know What’s In
1. B Pictures
2. A What’s New
1,2,3,4,5 and 8
3. A
1. Enzymes
4. C
2. Ageing
5. C 3. Strain
4. Fermentation
5. Zymology
What’s More What I Have Learned Assessment
A. 1. wine 1. B
2. pressure 2. D
1. CLARIFICATION
2. AGEING 3. force 3. B
3. FERMENTATION 4. sterilized 4. A
4. EXTRACTION
5. color 5. A
5. BOTTLING
B. C.
1. b 1. T
2. a 2. T
3. c 3. T
4. d 4. T
5. e 5. F
Answer Key
References
Competency Based Learning Modules in Food Processing Grade 9-12. Philippines:
Department of Education, n.d.

Curriculum Guide. Food Processing 9-12. Philippines: Department of Education, n.d.

Most Essential Learning Competency. “Food Processing Exploratory Course Grade

7/8” Philippines: Department of Education, n. d.

Abdul Rahman Shaikh. 2017. Fermentation. Accessed February 20, 2021.

http://www.slideshare.net/AbdulRahmanShaikh2/fermentation-72117793

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