The Backyard as Laboratory and Workshop Series 5: Homemade Fruit Wines

The Backyard as Laboratory and Workshop Series 5

 Homemade Fruit Wines     

Homemade Fruit Wines from Mango, Dragon Fruit, Banana, Nangka, Caimito, Chico, Pineapple, Rambutan, Mangosteen, Guava, Duhat, Bignay, Pakwan, others 

Dr Abe V Rotor 

Checking growth of yeast innoculum from natural sources - 

bark of kamachili (Pithecolobium dulce) and leaves of samat 

(binunga Tag), Macaranga tenarius 

Experimental lot of five tropical fruits on first week of 

fermentation using PET 5-liter bottles. 

Filtrate after separating the sediments, after fermentation is done (one to two months). In commercial production, earthen jars are used, each with a capacity
of 50 long neck bottles (175 ml) on the average. Aging in plastic container is not advisable. The use of PET bottle is for experimentation only. Once the formula for a particular fruit is established the same is translated into large scale production using earthen jars.

Commercial production in glazed earthen jars (burnay). Sugar content of the filtrate is determined by hydrometer and refractometer. Ideally it takes two years of aging. Specially made wine is aged five to seven years. Note clay cap over the jar, hermetically sealed from air, contaminants and and pests like termite.

Final product ready for the market after one to two year of aging in earthen jar (burnay).  Specially made fruit wine for tourists shops (and export) from chico (Achras sapota) pineapple, dragon fruit and mango (three-fruit blend).  Note special presentation for for wedding, and personalized designs. At the right is Ilocos vinegar from sugar cane. 

Duhat (Zyzygium cumini) and caimito (Chrysophyllum cainito) make excellent fruit wine.   Mangosteen is high in tannin and red pigment, but during aging the pigment eventually fades out giving way to crystalline transparency, with the exception of duhat and bignay which remain opaque dark in the bottle.

Fermentation is closely monitored as to color, bubble and gas evolution,

 sediments, odor, etc. Fruits have different fermenting characteristics. The must (fermenting material) eventually settles at the bottom giving way to the formation of filtrate that soon becomes clear, occuppying the upper half of the bottle.

University researchers take pride in displaying the products of wine fermentation on the backyard. 

                        

  

Homemade fruit wines successfully passed the international standards set by the Food Development Center of the National Food Authority, and the FDA as well as US and European standards for Port and Sherry.   Top, homemade fruit wines join the prestigious fruit wines of other countries. Former NFA Administrator Jesus T Tanchanco, and Mrs Tanchanco grace the occasion when our local wines were chosen recipient of BIDA (Business Incentive Development Award).