wine

Wine represent medium grog, what generally [is] made from grape. But [at] its growth [of] wine [do] not only [is] made from just grape, but from fruits which its it[him] also can be made [by] wine. This matter because fruits which its it[him] also many sugary and high water rate like [at] grape.
In making [of] this wine use 3 different fruit type that is the rose-apple., pineapple, banana. From three kinds of used fruit have characteristic which different each other, highest sugar rate see banana eg but its water rate lower. While [at] pineapple fruit have water rate which high enough and have less sweetness level
used Sweetness fruit storey;level in this ferment of influence
of[is amount of alcohol [at] wine product. Because fruit sweetness relate to sugar rate of[is each fruit. Existing sugar, will be turned into alcohol, sour and CO2 by cerevisiae saccharomyces. Reaction that happened in making [of] wine shall be as follows - C6H12O6 turned into 2CH5OH + 2CO2 - 2CH5OH + 2CO2 turned into CH3COOH + H2O
In praktikum making [of] wine, ought to praktikan measure dissolve solid rate to fruit extract before ferment. So that can be known [by] the amount of missing dissolve padatan during ferment process. More and more missing dissolve solid rate during ferment process more and more also created alcohol. enhanced materials in making [of] wine [is] glokosa, sukrosa and maltosa ( sand sugar). addition [of] this [is] Sugar [is] very influence process ferment because if/when addition [of] sugar too much of yeast disembodied and if addition [of] sugar snugly or compatible hence can assist ferment process that is as yeast food.
Process hereinafter [is] ripening [of] fruit extract [at] temperature 950C during 15 minute, with a purpose to kill mikroorganisme which can bother ferment process. After warm-up process hereinafter that is enhance yeast but after the fruit extract become to be chilled. If addition [of] yeast [at] fruit extract. still in a state of heat hence the yeast will die and [do] not happened ferment.
[At] praktikum making [of] incubation period wine [done/conducted] [by] during 30 day. Old [of] that ferment process will influence the amount of yielded alcohol [it]. Longer process obstetrical excelsior ferment [of] its alcohol. But if required [by] makronutrien [is] cerevisiae saccharomyces to become alcohol have [used up/finished], hence alcohol will be elaborated again become acid, so that the quality of the alcohol downhill. Besides inkubasi temperature also influentia to yielded wine flavor. ideal temperature to ferment process it that is column temperature
yielded Wine from tan banana. This caused [by] when processing [of] banana become fruit extract, happened reaction of enzimatis so that happened browing. and yielded Aroma alcohol with addition [of] maltosa less strong. So also with yielded wine-wine from addition [of] maltosa also less its alcohol aroma kaut. This matter [is] caused possible cerevisiae saccharomyces less can break maltosa. Besides maltosa represent very simple sugar and have less low or sweetness storey;level
making [of] enhanced Wine with glucose have strongest alcohol aroma. cause because glucose represent readily simple sugar used by cerevisiae saccharomyces without resolving again. And for the making of wine with addition [of] sand sugar according to result from organoleptik test have alcohol aroma which [is] compared to just mediums [of] penamhan [of] maltosa and glucose
For the colour of which [is] yielded from various made fruits different each other, depended from fruit what used in fementasi. yielded [by] colour depended from existing pigment in the fruit