Agromisa 
Interdev Agroalimentaire  

Basic recipe for making pineapple wine

	Type de fiche	Techniques/Technologies
	Mise en œuvre	Agromisa(Pays Bas)
	
	Zone géographique	; 
	Mots clés	ANANAS; FERMENTATION; VIN

Problématique / Objectifs
Working clean, with sterilized equipmentand clean or boiled water
Use yeast or yeast starter

Description/Mise en oeuvre
Making wine is done by two fermentations; the first short one takes about 5-6 days, the second large one takes about 2-5 months. The yeast used for fermenting wine can be special wine yeast, but bakery yeast serves well too. In making wine you have to work under very hygienic conditions. This means that you have to sterilize the equipment, for instance by holding it in boiling water for a couple of minutes before use. Also use boiled water or germ-free drinking water only. 
You will need 4,5 liters of fruit juice, to which the juice of one lemon and 1,5 kg of sugar has to be added. When the juice isn't sour enough the yeast does not work. The juice has to be boiled until the sugar has dissolved. Cool down to 21° C (the temperature where yeast works best), add 15 gram of bakery yeast, cover with a clean cloth and leave it for about 5 days, while you have to stir it each day. Then pour it into a clean bottle and close the bottle with a waterlock (brought, made by yourself, it's also possible to close the bottle with a little balloon or a plastic bag and a rubber band). The clean bottle has to stand a little lower then the filled one. Put a tube halfway the bottle of wine. Suck strongly on the other side en put this side in the empty bottle. While the level of the wine descends, the tube must be put more profoundly in the wine. Leave the bottom layer (with the yeast) that has formed on the bottom of the bottle. After 2-5 months you can sieve it and it  should be left to become clear. Wine stays turbid  the first months after the fermentation. Then it becomes clear, starting from above. With older fermenting wine you can start fermenting new wine. Instead of using yeast it is possible to make a yeast starter. 
Yeast starter:	4 deciliter orangejuice (sieved)	2 deciliter lemonjuice (sieved)	4 deciliter water	100 gram sugar	a teaspoon yeast per 5 liter liquid
Boil the mix of juices, water and sugar. Put it in a sterilized bottle, which can be closed with cotton wool. Let the liquid cool down till 21 °C. Add a little yeast and mix. After 2-3 days at 21 °C you see the starter works; bubbles going up and formation of froth (foam). You can use 3/4 part of the starter to ferment the fruitjuice. The left 1/4 part can be refilled with the same fruitmix (like above). You can use the starter 2-3 days later again.
Pine-apple wine:	4 pine apples	1,75 kg sugar	2 lemons	4,5 liter water	1 tablespoon yeas
tPeal the pine apples. Cut it in slices. Put in a pan en add 1,5 liter water. Cook for 25 minutes. Strain the pine apple juice. Add the sugar and the lemon juice to the rest of the cold water. Stir until the sugar has dissolved. Add the strained pine apple. Add the yeast at 21 °C. Let the pan stand quiet for a couple of days. Stir every day. Pour over in fermentation bottle.
Résultats/Eléments chiffrés
This recipe produces roughly 4 liters of pineapple wine

Auteur : Rob Witte
Saisie le : 31/10/2001
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