The Department of Microbiology and the Department of Botany at St. Joseph Vaz College successfully conducted an outreach and extension activity titled “Fruit Wine Making for Beginners” from 10th March to 15th March 2025. This hands-on program aimed to equip participants with practical knowledge in the art of fruit wine making, fostering scientific curiosity and nurturing an entrepreneurial mindset.

The workshop featured the preparation of grape wine, date wine, dragon fruit wine, pineapple wine, and strawberry wine. Each session included step-by-step demonstrations of the fermentation process, ingredient selection, hygiene protocols, and essential techniques for crafting high-quality fruit wines. The sessions were designed to provide participants with an in-depth understanding of the science behind fermentation, the role of microorganisms such as yeast, sugar content regulation, and factors influencing the aging and flavor profile of wines.

The event witnessed enthusiastic participation from the general public, who actively engaged in the sessions to gain hands-on experience in winemaking. By the end of the program, the participants successfully prepared their own fruit wines, applying the knowledge and skills acquired during the course.

The workshop was coordinated by Dr. Aureen Lemos Godinho Gomes, Assistant Professor at the Department of Microbiology, along with her team of budding bio-entrepreneurs, Ms. Natasha Nadaf and Ms. Fey Da Silva, second-year B.Sc. Microbiology students. This initiative not only enhanced the participants’ knowledge of fermentation and microbiology but also aligned with the college’s commitment to promoting skill-based learning and community engagement. By merging traditional winemaking techniques with scientific principles, the program served as a platform to encourage innovation and entrepreneurship among students and the public alike.