WINE MAKING PROTOCOL

26th September—FOR STARTER CULTURE

Take 50 ml of juice in an autoclaved conic flask.

Add 0.75 gm. of yeast (active dry) and 0.2% (w/v) DAP. Mix it well.

Incubate the flask @ 25 degrees for 15-20 minutes & check for activation of yeast.

SETUP FOR WINE MAKING

Add 950 ml of juice + 150 gm. of sucrose to the above made starter culture. Mix it well.

Cover the mouth of the bottle with parafilm and place the cap above it.

Keep at 25 degrees (without shaking) for 7 days.

07th October—DOWNSTREAMING PROCESS

Keep the above fermented product at 4 degrees for sedimentation for 24 hours.

Filter the fermented product by triple fold muslin cloth (autoclaved).

Transfer the filtered wine in a clean bottle* and proceed for pasteurisation.

Pasteurise the wine by putting it in a boiling water bath (100 degrees) for 5- 10 minutes.

Rapidly put it on ice till it reaches room temp.

Wipe the bottle from outside and label the wine bottle.

Submit the bottles for judgement.

*bottles and to be brought by the participants*

#Participants can bring different flavours if they want to make flavoured wine