Answer:
Explanation:
Wine from Fruit Juices
Extracted juices from pawpaw and carambola harvested from the backyard and juice extracted from pineapples obtained from the local market were used to carry out wine-making experiments. The pulp remaining after juice extraction from fruits was used to make jam.
All the wine-making stages—first and second fermentations, raking, storage and aging—were carried out in an air-conditioned room so that constant temperatures could be maintained. Finished wines were bottled, pasteurized, .cooled, and corked for storage to age in the bottles.
Alcohol Production from Pineapple
The preparation of pineapples usually produced about 40 to 50 percent waste materials. The pH of the preparation was also adjusted. The fermented must was then distilled. The temperature of the distillation was carefully controlled so that a high concentration of alcohol could be obtained from one distillation. The bulk of the alcohol collected was over 90 percent concentration. This alcohol was used in experiments with fruits to make aperitif drinks and liquors.
