WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

AGRI-FISHERY ARTS
FOOD(FISH) PROCESSING 11

SECOND
LEARNING SEMESTER

MODULE WEEK 1-2

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 MODULE
IN
AGRI-FISHERY ARTS
FOOD (FISH) PROCESSING
GRADE 11 SHS

QUARTER 4
WEEK 1-2
DAY 1-10

PROCESSING FOOD
BY FERMENTATION AND PICKLING
(Perform alcoholic fermentation of fruits
and vegetables)
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Efren D. Marcos Romeo G. Uganiza
Joseph C. Salvador
Illustrator: Nestor M. Lucero
Layout Artist: Nestor M. Lucero
Management Team: Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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Lesson PERFORM ALCOHOLIC

3 FERMENTATION OF FRUITS
AND VEGETABLES

The lesson focuses on the techniques in performing alcoholic fermentation of

fruits and vegetables.
In your journey through the discussion and different tasks, you are expected
to attain the following:

Content Standard:
Demonstrates understanding food processing by fermentation and pickling.

Performance Standard:
Demonstrate procedures of fermentation and pickling independently.

Learning Objectives:
1. Explain the steps in making wines;
2. Perform alcoholic fermentation of fruits in season and following the correct
procedure; and
3. Appreciate the value of performing alcoholic fermentation using the locally
available fruits and vegetables in our locality.

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 What I Know

Before you go over with this module, try answering the succeeding Pre-test.
This will enable you to find out what you already know and what you still need to
know about the lesson. Good luck!

Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. Which of the following refers to the decomposition of simple sugars into
alcoholic and carbon dioxide by means of enzymes and yeast?
A. acetic acid fermentation B. alcoholic fermentation
C. lactic acid fermentation D. pasteurization

2. Which of the following is a product of partial or complete fermentation of the

juice of native fruits?
A. buro B. pickles
C. vinegar D. wine

3. What is the second step in wine making?

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

4. What process is used to remove any solid particle from the juice?
A. boiling B. filtering
C. pasteurizing D. sterilizing

5. Which of the following can be used to clarify wines?

A. egg white B. egg yolk
C. juice D. yeast

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 What’s In

Activity 1
Identification. Identify what is being asked. Write your answer on a separate paper.
__________1. This is to pass through a screen, sieve, or external force to remove or
free by filtration.
__________2. This is a tube having a bend for transferring liquids from a higher to
lower level over an intervening elevation by making use of
atmospheric pressure.
__________3. This means to pour off gently so as not to disturb the sediment.
__________4. This is the decomposition of simple sugars into alcohol and carbon
dioxide by means of enzymes and yeast.
__________5. This is used in wine making for centuries and is recognized as
traditional method or wine fining or clarifying.

What’s New

Try to recall the meaning of some terms you might have come across before as
you read through this learning guide.
Definition of terms:
Alcoholic the decomposition of simple sugars into alcohol and carbon dioxide
fermentation by means of enzymes and yeast
Clarify to free from impurities as wines or fats
Cold Stabilization a process used in wine making to reduce tartrate crystals (potassium
bitartrate) in wine
Decant to pour off gently so as not to disturb the sediment to pour one
container into another
Enzymes any of various organic substances that are produced in plant and
animal cells and cause changes in other substances by catalytic
action
Extract to draw liquid by effort

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Fermentation the transformation of carbohydrates into alcohol or acids through the
action of microorganisms in anaerobic or partially anaerobic
condition
Filter a method to separate solid particles and impurities from liquid by
passing it through a porous substance
Free-run juice a considerable amount of juice immediately liberated that can be
used verification which is typically of a higher quality than the
pressed juice
Gelatin used in wine making for centuries and is recognized as traditional
method or wine fining or clarifying
Heat stabilization the process of removing unstable proteins by absorption unto
bentonite, preventing them from precipitating into the bottled water
Oenology the science of wine and winemaking
Pasteurization This is the method of food preservation subject to sufficient heat to
kill most of its bacteria without altering flavor or other characteristics.
This was named after Louis Pasteur.
Siphon a tube having a bend for transferring liquids from a higher to lower
level over an intervening elevation by making use of atmosphere
pressure
Strain to pass through a screen, sieve, external force to remove o free by
filtration
Unsoaked wine a wine fermented in a barrel made of stainless steel or other material
having no influence in the final taste of the wine
Vintage signifies a single season’s wine production, usually referring to the
specific location in which a particular wine is produced
Wine bouquet the smell of vanilla, which usually comes from aging wine in new oak
barrels
Winemaking or the process of wine production from the selection of raw materials
vinification (fruits and vegetables) to the bottling of finished wine
Yeast 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
Zymology the science of fermentation

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 What is It

ALCOHOLIC FERMENTATION OF FRUITS AND VEGETABLES

Wine is an alcoholic beverage produced through the partial or total

fermentation of grapes. Other fruits and plants, such as berries, apples, cherries,
dandelions, elder-berries, palm, and rice can also be fermented.

Grapes belong to the botanical family vitaceae, of which there are many
species. The species that are most widely used in wine production are Vitis labrusca
and, especially, Vitis vinifera, which has long been the most widely used wine grape
throughout the world.

The theory that wines was discovered by accident is most likely correct
because wine grapes contain all the necessary ingredients for wine, including pulp,
juice, and seeds that possess all the acids, sugars, tannins, minerals, and vitamins
that are found in wine. As a natural process, the frosty-looking skin of the grape,
called "bloom," catches the airborne yeast and enzymes that ferment the juice of the
grape into wine.

The cultivation of wine grapes to produce wine is called "viticulture."

Harvested during the fall, wine grapes may range in color from pale yellow to hearty
green to ruby red.

Wine can be made in the home and in small-, medium- or large-sized wineries
by using similar methods. It is made in a variety of flavors, with varying degrees of
sweetness or dryness as well as alcoholic strength and quality. Generally, the
strength, color, and flavor of the wine are controlled during the fermentation process.

Wine is characterized by color: white, pink, or rose, and red, and it can range
in alcohol content from 10 percent to 14 percent. Wine types can be divided into four
broad categories: table wines, sparkling wines, fortified wines, and aromatic wines.
Table wines include a range of red, white, and rose wines; sparkling wines include
champagne and other "bubbly" wines; aromatic wines contain fruits, plants, and
flowers; and fortified wines are table wines with brandy or other alcohol added.

The name of a wine almost invariably is derived from one of three sources:
the name of the principal grape from which it was made, the geographical area from

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which it comes, or- in the case of the traditionally finest wines- from a particular
vineyard or parcel of soil. The year in which a wine is made is only printed on bottles
that have aged for two or more years; those aged less are not considered worthy of
a date. Wine years are known as "vintages" or "vintage years." While certain wines
are considered good or bad depending on the year they were produced, this can
vary by locality.

In general, red wines are supposed to age from seven to ten years before
being sold. Because white and rose wines are not enhanced by additional ageing,
they are usually aged from only one to four years before being sold. And, since the
quality of wine can depend on proper ageing, older wines are generally more
expensive than younger ones. Other factors, however, can affect the quality of wine,
and proper ageing does not always ensure quality. Other factors affecting quality
include the grapes themselves, when the grapes are picked, proper care of the
grapes, the fermentation process, as well as other aspects of wine production.

Unlike in Italy or France, Philippines has its quintessential fruit wine based on
produce like coconut, strawberry, rice, mangoes, sugar cane, or duhat. Grapes are
not an option in the country due to unsuitable climate and soil acidity. Nevertheless,
it has gained popularity in the foreign markets due to its uniqueness.

The tropical climate of the Philippines added with the ingenuity of its people
has produced small enterprises or community-based livelihoods of wineries, in which
the products are sold off to markets or Filipino novelty-based stores. Yes, Filipino
wines are novelties, and not as much appreciated than hard drinks like rums and
beers. The industry of wine making in the Philippines, nonetheless, is making
progress and serves as growing trend in today’s market. Below are some of the
shelved favorites.

12 Best Tasting Wine Proudly Philippine Made

1. Tuba (also called Coconut Red Wine, Coconut Toddy, Jungle Wine, Bahal, or
Bahalina)
Originated from the Visayas Island, particularly in Leyte, this red mix from
combining Barok (a reddish color bark of mangrove tree) with the coconut sap was
believed to be offered as a welcome drink to Ferdinand Magellan when he and his
men arrived on our shore noting this drink as one of the oldest recorded alcoholic
drink in the Philippines.

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2. Lambanog (also called Coconut white wine or Coconut Vodka)
This is the most popular alcoholic drink in the Southern Tagalog and largely
produced in Quezon Province, and selected areas of Laguna and Batangas. It is
essentially made like the Tuba, the only difference is their color and the processing
since Tuba is fermented to make Lambanog.

3. Basi (Sugar Cane Wine)

Ilocos Norte is not just known for its beautiful spots but also for its unique wine
made from fermenting sugar cane juice and storing it to an earthen jar called Burnay.
Ground glutinous rice and duhat (java plum) bark or other fruits or barks is added as
flavorings after the juice has cooled. This wine takes at least 3 months to ferment
and a year to age, producing a light brown drink with a sweet and sour flavor. This
wine has also been passed down through generation and even written to our history
books. The Basi Revolt resulted in a bloodbath that killed Spanish troops and many
Ilocanos.

4. Bignay/Bugnay (Wild Berry Wine)

Near the famous white beaches of Pagudpud, a town name Adams located in
the mountains of Ilocos Norte also produces a wine from the extracts of wild berries
referred to as Bugnay which tastes sweet and mild but has a strong kick!

5. Laksoy (Palm Liquor)

Laksoy is famously made in Caraga, Mindanao where Nipa palms grow
abundantly, and the process involved is tedious and time consuming. The Nipa palm
trees are selected according to the maturity of their bough and fruit to determine the
quality and grade of the sap that will be collected.

The process starts by applying the mud to the bough and fruit once and it
should be applied again once after every three days for six consecutive weeks. The
mud then, will be scraped off later before cutting the bough. After cutting it, a salhod
(bamboo container) is attached to whet the sap, and thoroughly drained by slicing
two or three millimeters off the cut-bough in the next five days. The sap is stored in a
banga (earthen jar) for fermentation within 2 days. Longer fermentation will turn it
into vinegar.

6. Tapuy (Rice Wine)

If Japan has Sake and Korea has Makgeolli, the Filipino people have also
developed our very own rice wine called Tapuy mostly served during special
occasions as a ceremonial wine which originated from Banaue and the mountains of
Cordillera region. It came from the word “Tapi” (Tapie) or “Tape” (ta-peh) which
refers to the traditional fermented food found in most Southeast Asian countries. The

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liquid produced by mixing glutinous rice, bubod (starch powder with yeast), onuad
roots, ginger extract, water, and stored in an earthen jar taste sweet but leaves a
persistent taste due to the 14% alcohol content. Traditional Tapuy only has a short
shelf life, so to commercially sell this drink, some companies pasteurized it for longer
shelf life.

7. Coffee Wine
Cavite is known to be the Coffee Capital of the Philippines with 9 coffee-
producing towns. The most grown crop is called Excelsa coffee which is the first
brewed coffee wine in the world.

8. Strawberry wine
The Strawberry Capital of the Philippines, La Trinidad, Benguet which is
known for its strawberry picking fields and strawberry jams during the month of
November and May, has added yet another amazing creation through their One
Town One Project (OTOP). The light pink, and sweet taste of locally made
strawberry wine will make you go loco as it is freshly made!

9. Mango Wine
Mango is the nation’s premier fruit which can be found almost in any Filipino
backyard. The first mango wine product in the world is proudly Pinoy made. Don
Roberto’s Mango wine comes in two variants – sweet mango wine and green mango
wine. The process includes four steps: juice preparation, starter preparation,
fermentation, aging, and clarification. This wine has a unique fruity aroma and
smooth flavor that provides delightful experience.

10. Pineapple Wine

This wine is made from the sweetest variety of pineapple in the country called
Formosa pineapple which is abundantly produced and exported from Camarines
Norte. This wine has 10.2 percent alcohol content which complements the red berry
wine which has 6.3 percent alcohol content based on the analysis of the Department
of Science and Technology in Bicol.

11. Cashew Wine

Palawan is known for its stunning tourist destination and even regarded the
Tubbataha Reefs Natural Park by UNESCO as a World Heritage Site and apart from
this, it is also known as the Cashew Capital of the Philippines. This paved the way
for them to create their own liquor. The wine is sparkling yellowish-brown when
fermented and becomes reddish-brown upon aging for more than a year.

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12. Calamansi Wine
Apart from Mangoes, Calamansi (Calamondin) is one of the staple fruits found
in the Philippines which is derived as the Philippine lime. It is a small version of lime
which can be found almost anywhere in Filipino household. Fermentation of the fruit
juice usually takes 3 to 4 weeks and it has a unique taste with its citrus flavor.

WINE PROCESSING

FIRST STEP-EXTRACTION
Two methods of extracting the fruit juice:
1. By application of pressure, force is applied. This method is used for fleshy
and juicy fruits like kasoy and pineapple.
2. 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,
bugnay, 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; 22°-24° Balling is set for our
wine. For home wines, measuring 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 is the process brought about by the addition of yeast where the
sugar and carbohydrates are covered to alcohol and carbon dioxide. This is seen
through 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.

THIRD STEP- AGING

Aging 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 aging in oak barrel is the reaction of alcohol
to form the ester responsible for the bouquet and aroma of the wine. Aging also

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develops the color of the wine, the older the wine, the darker it is. Glass or earthen
containers do not produce these aroma. The longer you age the wine, the higher is
the price of your product. Another thing that happens in aging is that the solids of the
wine settle slowly at the bottom leaving a clear supernatant wine. During aging, the
containers should be avoided to be disturbed, moved, or rocked so that 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. Hazy wine does not
command a good price.
When using egg white, heat the wine in a double boiler at 60°-65°C to prevent
the evaporation of alcohol whose boiling is 78°C. Add the beaten egg white to
precipitate the solids in the wine. Allow to settle and filter into clean properly
sterilized bottles and pasteurize.

To ensure success in winemaking, the following sterilized pointers should be

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

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 fruit for wine should be based on palatability and acid content.

FERMENTATION OF FRUITS
To prevent the wastage of fruits, it is proper to learn how to preserve these
fruits through fermentation or wine making. In our place, there are businessmen who
are already making wines using several varieties of fruits available in our locality.
This lesson covers ways to ferment some of these fruits.

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Fruits/Vegetables for Fermentation/Wine Making
1. Roselle 9. Strawberry
2. Bugnay 10. Malubeg
3. Kamias 11. Pineapple
4. Calamansi 12. Cherry
5. Dragon Fruit 13. Banana
6. Duhat 14. Kasoy
7. Ginger 15. Santol
8. Guava

HOW SOME NATIVE FRUITS ARE MADE INTO WINES?

BANANA WINE

Banana is a fruit which could be processed into excellent wines. Several

varieties like lacatan, bungulan, and saba have been used to produce good quality
wines.
For home consumption and as a small cottage industry, banana wine could be
produced which have been developed of simple methods and procedures.

1. Cut the peeled bananas into halves. For every kilo of bananas, add 1.7
liters of water. Heat to boiling point and continue heating for five more
minutes.
2. Allow the peeled bananas to stand until the following day. Strain through a
clean sinamay cloth. For every 9 liters of hot juice, add 2.9 pounds of
sugar. Place in a glass container and add ½ tablespoonful of yeast.
3. Plug mouth of container with a clean piece of cloth and loosely cover it with
a piece of paper or cotton to protect it from dust or dirt. Set aside for 2 to 3
weeks to ferment. After fermentation is completed, siphon out the clear
fermented liquid. Transfer it to sterilized container.

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4. Aging of banana wine takes from 1 to 2 years. The aged wine is clarified by
heating it to 60 degrees Centigrade after mixing it with egg white. Heating
should last for 30 minutes. After cooling, place it in demijohns which must
be filled to prevent the wine from turning sour.
5. In bottling the wine, siphon and filter it into clean and sterilized bottles.

DUHAT WINE

1. Wash the fruits to remove dirt and spoiled parts. Crush with the hands or
potato crusher without bruising the seeds. Extract the juice by passing
through sinamay or cheese cloth. To the residue, add water which is equal
to the extracted juice and heat to boiling. Strain.
2. Combine the first and second extracts and measure. To every 3 parts of the
extract, add one part of first class refined sugar and heat to 70 degrees
Centigrade. Cool.
3. Add one teaspoonful of yeast to every 20 liters of the sweetened juice.
Transfer to wine barrels or demijohns. Set aside to ferment for a month or
until no more bubbles of carbon dioxide gas are given off. Set aside for
another month. Decant the clear liquid and age in barrels for at least one
year.

KASOY WINE

1. Choose sound and ripe kasoy fruits. Wash and remove the nuts. Crush the
fruits, preferably through a wooden crusher or extract the juice by pressing.
Measure the juice.

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2. To every 5 parts of kasoy juice, add one part of first class refined sugar.
Heat the sweetened juice at 70 degrees Centigrade. Cool to room
temperature for at least one hour.
3. Add one teaspoonful of yeast to every 15 to 20 liters of juice. Loosely stop
the mouth of the container with cotton. Set aside for at least 2 weeks or
longer to complete fermentation. Decant the clear liquid into wine barrel
and age for at least a year or more.

STRAWBERRY WINE

1. Wash the fruits to remove dirt and spoiled parts. Blend. Extract the juice by
passing through sinamay or cheese cloth. To the residue, add water which
is equal to the extracted juice and heat to boiling. Strain.
2. Combine the first and second extracts and measure. To every 3 parts of the
extract, add one part of first class refined sugar and heat to 70 degrees
Centigrade. Cool.
3. Add one teaspoonful of yeast to every 20 liters of the sweetened juice.
Transfer to wine barrels/bottles. Set aside to ferment for a month or until no
more bubbles of carbon dioxide gas are given off. Set aside for another
month. Decant the clear liquid and age in barrels for at least one year.

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 BUGNAY WINE

Ingredients:
matured bugnay fruit
yeast
sugar

Procedure:
1. Choose matured bugnay in excellent condition.
2. Wash the fruit; crush and extract the juice by pressing hard on it.
3. Strain using a strainer or cheese cloth.
4. Add water to the juice in the following proportion: To 1-part juice, add 1
cup sugar.
5. To every 4 cups of juice, add 1 cup sugar.
6. Shake the mixture well to melt the sugar. Heat for about 30 minutes to
pasteurize.
7. Cool. Add 1 teaspoon yeast for every 18 cups of juice mixture.
8. Pour mixture into suitable container.
9. Let it ferment for 2 or more weeks until no bubbles are seen.

TOMATO WINE

Ingredients:
1 part tomato pulp (seeds removed)
1½ parts water
¾ part sugar yeast

Procedure:
1. Wash ripe sound tomatoes. Weigh.
2. Cut into halves and remove seeds.

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 3. Strain seeds with juice; add to pulp and measure.
4. To every 1part pulp, add1 ½ parts water and boil for 30 minutes.
5. Strain and add ¾ part of sugar to every part of pulp. Heat to boil.
6. Cool and add 1 teaspoon of yeast to every kilo of tomatoes used. Place in
glass container. Loosely cover with clean paper to protect it from dust.
7. Allow to ferment for 2-3 weeks. 8. Siphon in sterile bottles and aged for 4-6
months.

How do you clear the wine? Heat the aged wine in a steam to a temperature of
55° C to °60 C. Add 5% well beaten egg white (5 cubic centimeter (cc) of egg white
to 1 liter of wine). Stir to maintain the temperature for 15 to 20 minutes and cook
siphon and filter.

DRAGON FRUIT WINE

Ingredients:
6 lbs. ripe dragon fruit
1 3⁄4 lbs. sugar
6 pints water
1 1⁄2 teaspoons acid blend
1teaspoon pectic enzyme powder
1teaspoon yeast, nutrient
1(5 g.) packet wine yeast

Procedure:
1. Put water on to boil.
2. Meanwhile, carefully trim the greenery from the fruit, wash the fruit well,
and chop it coarsely.
3. Put chopped fruit, acid blend, sugar, and yeast nutrient into primary.
4. When water boils, pour into primary and stir until sugar dissolves.
5. Cover with a sanitized cloth and set aside to cool.
6. When at room temperature, add crushed Campden tablet and stir.
7. Recover primary and set aside for 6-8 hours.
8. Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours.
9. Add activated yeast.
10. Stir daily for 7 days.
11. Strain through nylon straining bag and squeeze juice out of fruit pulp.
12. Transfer liquid to secondary, top up if required and fit airlock.

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 13. Rack top up and refit airlock every 30 days until wine clears and no new
sediments form during a 30-day period.
14. Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation,
rack into bottles.

GINGER WINE

Ingredients:
250 grams. ginger chopped finely
1250 grams. sugar
2 liters water
1/2 teaspoon yeast
3-4 chilies dry red
20 grams. citric acid
Procedure:
1. Boil the chopped ginger along with sugar, broken red chilies, and water for
5 minutes. Let it cool.
2. Strain the mixture and add the yeast and citric acid.
3. Stir well to ensure that the citric acid crystals are dissolved.
4. Transfer to an airtight container and keep for 3 days.
5. Your wine is ready.

CAMIAS WINE

Ingredients:
1 cup Camias
1 ½ cup water
1 cup sugar
yeast

Procedures:
1. Wash the Camias fruit.
2. Measure and add water (1 ½ cups to every cup of Camias).
3. Boil until the fruits are soft.
4. Cool and strain. Add sugar to the extract.

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 5. For every 5 cups of the extract, add 1 cup sugar. Stir and boil to dissolve
the sugar.
6. Cool and place in demijohns or glass containers.
7. Add one teaspoon yeast for every 30 liters of the extract. Plug mouth of
demijohns with cotton, loosely cover with clean paper to protect it from
dust.
8. Ferment for a month.
9. Decant into wine barrels and age for 2 years.
10. Clarify the wine with the use of egg whites (8 egg whites 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.

What’s More

Activity 2

Arrange the following procedures in making wines. Write your answer on a

separate sheet of paper.

STRAWBERRY WINEMAKING

_______1. Combine the first and second extracts and measure. To every 3 parts of
the extract, add one part of first class refined sugar and heat to 70
degrees Centigrade. Cool.
_______2. Add one teaspoonful of yeast to every 20 liters of the sweetened juice.
Transfer to wine barrels/bottles. Set aside to ferment for a month or until no
more bubbles of carbon dioxide gas are given off. Set aside for another
month. Decant the clear liquid and age in barrels for at least one year.
_______3. Wash the fruits to remove dirt and spoiled parts. Blend. Extract the juice
by passing through sinamay or cheese cloth. To the residue, add water
which is equal to the extracted juice and heat to boiling. Strain.

GINGER WINEMAKING

_______1. Stir well to ensure that the citric acid crystals are dissolved.
_______2. Transfer to an airtight container and keep for 3 days.
_______3. Your wine is ready.

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_______4. Boil the chopped ginger along with sugar, broken red chillies, and water
for 5 minutes. Let it cool.
_______5. Strain the mixture and add the yeast and citric acid.

What I Have Learned

Winemaking Tips and Advice

Use the right equipment

Make sure you use the proper equipment. That means food-grade materials
and containers large enough to hold the amount of wine you are making plus room
for the rising foam produced during the fermentation. Your equipment should be
clean and in good condition.

Maintain the proper environment

You will also need to maintain a constant temperature during the

fermentation. Fluctuating temperatures can result in an unfinished fermentation and
negatively affect the flavor of your wine. There are different ways to maintain
constant temperature. Two of the most common methods is to ferment in a room that
is thermostatically controlled or use a heating belt made especially for fermentation.
Do not use common household heating pads. They may overheat the wine and kill
the yeast.

Use good quality ingredients

There is no substitute for quality. A good chef will use only the freshest and
best ingredients to make their dishes. The same goes for winemaking; your results
will depend mostly on the quality of the ingredients you choose. Use the best wine kit
or juice that you can afford. Make sure it is fresh and use it within the manufacturer's
best-before date. The best kits contain 100% grape juice and concentrate with no or
very little added sugar.

Get that gas out

Fermentation produces roughly equal parts of alcohol and carbon dioxide gas.
We want to keep the alcohol but get rid of the carbon dioxide gas. Dissolved gas in
your wine will impede clearing since the rising gas bubbles will keep stirring up yeast
sediment.

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 Carbon dioxide gas will also give your wine an unpleasant odor and taste, so
it is important that we address this problem. You can shake or stir your wine with a
spoon to help drive off the gas but that can be labor intensive. The best method is to
use a special wine degassing rod that fits your electric drill. These are much more
effective, and your arm will thank you. So, stir and stir until you get that gas out.

Age your wine

Go to your local wine store and you will be hard-pressed to find a wine that
has not been bottled for at least one year. The reason for this is that wine undergoes
complex chemical reactions which involves the sugars, acids, and compounds such
as tannins which alters the aroma, color, mouthfeel, and taste of the wine. This
makes it more pleasing to the taster. So, if you want your wines to taste better, age
them for at least six months.

Store your wine under the right conditions

It is important that you store your wine out of direct sunlight and to avoid
conditions where temperatures fluctuate. This will cause premature ageing and
oxidation of your wine making it undrinkable. It is best to store your wine in a dark
place and at cellar temperature (10-15º C). However, if this is not possible try to
store it out of direct sunlight in an area where there is minimum temperature
fluctuation.

What I Can Do

PART 1: UNDERSTAND
(Creative constructed response)
LEARNING COMPETENCY: (U)
Students are expected to explain the steps in making wines. (U)

SITUATION:
Your family owns a winery in your community, and you are helping them in
processing and bottling the locally made wines. You are following a step-by-step
process in the making of local wines. As a winemaker, explain the following questions
below.
QUESTION AND CREATIVE WRITTEN OUTPUT:
Answer the following questions below.
1. Why is it important to know and follow the different steps in making wines?

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SAMPLE PROMPTS/OUTLINE
It is important to know and follow the different steps in making wines because _______ .

STUDENT’S WRITTEN OUTPUT:

CREATIVE CONSTRUCTED RESPONSE HOLISTIC RUBRIC:

RATING DESCRIPTION
4 The answers are correct and complete. They are very detailed.
3 The answers are correct and complete.
2 The answers are correct, but there are some items that are left
unanswered.
1 The answers are vague, and they are not related to the question.
0 There are no answers from the questions given.

PART 2: DO
(PERFORMANCE TASK)
GRASPS APPROACH

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD:
The learner demonstrates in performing alcoholic fermentation of fruits in season
and following the correct procedure.
SITUATION:
Your teacher asked to name the available fruits in your community and all of you
answered Kamias. She decided to give you a task which is to arrange the basic procedure
in making Kamias wines by creating a checklist.
GOAL: Create a checklist form (handwritten or printed).

ROLE: Winemaker

PRODUCT: Checklist Form on the Procedure in Kamias Winemaking

AUDIENCE: Family, neighbors, and friends

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STANDARDS: Your output will be evaluated in terms of:
Content of the Report
Reliability of the Report
Accuracy of the Descriptions of the Procedure

PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA 4 3 2 1 0 RATING
OUTSTAN SATISFAC DEVELO BEGINN MISSIN
DING TORY PING ING G
Content of The The content The ideas The No
the Report content ideas or or ideas or submis
ideas or judgments judgments judgment sion
judgments are may be s are not
are clearly supported supported stated,
supported with details. with some and facts
or details. and
explained details
with details. from the
text are
not used.
Reliability All Most Some Stateme No
of Report statements statements statement nts are submis
are are s are not sion
arranged in arranged in arranged arranged
order that order that in order in order
they lead to they lead to that they that they
an an lead to an lead to
organized organized organized an
thought. thought. thought. organize
d
thought.
Accuracy Description Descriptions Few Some No
of the s of the of the descriptio descripti submis
Description procedures procedures ns of the ons of sion
of the are are procedure the
Procedures accurately complete, s are procedur
complete, factual, and incomplet es are
factual, and discussed. e and not incomple
discussed. factual. te, and
not
factual.
TOTAL:

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 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test to find out how well you have gone through the module.
Compare your score with the pre-test. If you get higher, that means that you have
learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. This is a unique wine made from fermenting sugar cane juice and storing it
to an earthen jar called Burnay and originated in Ilocos Norte.
A. basi B. bugnay wine
C. lambanog C. tuba

2. Which of the following is the third step in making wines?

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

3. What do you call the yellow, frothy substance consisting of a mass of

minute fungi which germinates and multiplies in the presence of starch or
sugar and form alcohol and carbon dioxide during a process of
fermentation induced by an enzyme?
A. curing salt B. mustard
C. paprika D. yeast

4. Which of the following is the third step in making kamias wine?

A. Wash the kamias fruit.
B. Boil until the fruits are soft.
C. Cool and strain. Add sugar to the extract.
D. Measure and add water (1 ½ cups to every cup of kamias).

5. This is the process of wine production from the selection of raw materials to
the bottling of finished wine.
A. aging B. extracting
C. fermenting D. winemaking

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Answer Key

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References
Books

DepEd, Competency-Based Learning Material for Grade 9 Food Processing NC II

(CBLM), Public Technical-Vocational High Schools.

DepEd, K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module for Grade 7 and 8 Exploratory Course in Commercial
Cooking. Accessed August 4, 2020. https://tinyurl.com/yawrmbpy.

Online Sources
How products are made. Winemaking. Accessed April 11, 2021.
http://www.madehow.com/Volume-1/Wine.html.

Myworld. 12 Best Tasting Wine Proudly Philippine Made. Accessed April 11, 2021.
https://tinyurl.com/dt45exsn.

https://brewerylane.com/wine/tips-advice

Pictures
Chattanooga Times Free Press. Strawberry wine at Georgia Winery. Accessed April
20, 2021. https://tinyurl.com/jb8p6hb.

CSI Supermarket. Gabriela's Bugnay Wine. Accessed April 20, 2021.

https://tinyurl.com/236btmhu.

Pinterest. Banana Wine. Accessed April 20, 2021. https://tinyurl.com/4xvxf5az.

Sta. Lucia Grocers. Duhat Wine. Accessed April 20, 2021.

https://tinyurl.com/3ruwpdyw.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: [email protected]

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