The Science Club of MBU successfully organized an insightful event titled Wine Production Using Red Grapes (Vitis vinifera) exclusively for MSc Biotechnology II Semester students on April 16, 2025, from 2:00 PM to 5:00 PM at the Pharmacy Lab in Room No. 1401. This study aimed to demonstrate the practical application of biotechnology in food processing, specifically in the production of wine using red grapes. The process focused on microbial fermentation principles, where yeast converts grape sugars into ethanol and carbon dioxide.
A total of 40 students participated in the event, displaying exceptional enthusiasm and dedication. Faculty member S. Vasiha Anjum coordinated the event.
Fermentation was conducted under controlled conditions for 7–10 days. Key parameters, including pH, sugar content (Brix), and ethanol levels, were discussed throughout the activity. The presence of grape skins during fermentation helped preserve the wine’s red color and antioxidant properties. This experiment highlighted the microbial and biochemical principles of wine production. By understanding and controlling fermentation parameters, students successfully demonstrated a practical application of biotechnology in food processing.
Their collective efforts ensured the creation of an environment where students could actively involve themselves and learn effectively. The event organizers sincerely expressed their gratitude to all the participants and faculty for their invaluable support and contributions in making the event a remarkable success.
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