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Chemistry EEI

INTRODUCTION
Wine
An alcoholic beverage prepared through the fermentation of various fruits and plants.

Wine Fermentation:
The fermentation in winemaking turns the juice, in this case orange juice into an alcoholic beverage.
Throughout fermentation the yeast transforms the sugars present in the juice into ethanol and
carbon dioxide which is a by-product. This is known as yeast activation. When making wine the
temperature and the fermentation rate are very vital. The fermentation rate can be measured by
production of carbon dioxide from the tube as the volume of water displaced is approximately the
volume of CO2 displaced (neglecting solubility of CO2 in water). This is proportional to the degree of
fermentation.
To ferment a mixture of fruits, sugar pectinase and yeast must be present. The fermenting must
allows the yeast to start the fermentation process by consuming sugars. Since sugar is converted to
ethanol and carbon dioxide, higher sugar concentration leads to higher alcohol percentage.
A vital part of wine making is sterilization of everything that comes in contact with the wine as yeasts
winthin the wine are susceptible to harmful microorganisms and exposure to oxygen, which may
result in production of vinegar.
Inside fermentation:
As each glucose molecule within the juice enters the yeast, it is broken down in a 10 step process
known as glycolysis. The products that result from this are two three-carbon sugars, called
pyruvates and ATP ( adenosine teiphosphate). The ATP supplies the yeast with energy and the yeast
multiplies. The two pyruvates are then converted by the yeast to carbon dioxide and ethanol.
The reaction is as follows:
C
6
H
12
O
6
2CH
3
CH
2
OH+2CO
2
+ ENERGY
Glucose + Yeast kilojoules
Acids in Wine
A acid is a molecule that is characterized by a sour taste adnt eh ability to react with bases and some
metals. Acids disassociate hydrogen atoms and lower the pH levels of a aqueous substance. The
opposite of acids are bases or alkali as bases donate Hydroxide (OH-) ions in solution which in turn
accept a proton (H+).
Acids are vital component of wine as they are present in all fruits. The acid in a wine shapes the
wines flavour and helps maintain its aftertaste. There are four major kinds of acids that are found in
wine: lactic, Citric, malic and tartaric. l
Esters
Esters are functional groups that are present in wine, they have the formula RCOOR. The R means
the secondary groups that work with the ester to promote a effect.
Ester play a big role in wine and winemaking as they give the wine its profile. Esters contribute to
wines flavour, aroma and taste. Esters are formed when acids and alcohols are present in wine.

Ethyl benzoate is formed from benzoic acid and ethanol. Ethyl acetate is the most common ester
formed in wine, which when found in significant quantities causes wine esterification also know as
wine spoilage. Ester formation must be in equilibrium for a wine to develop properly, a state of
equilibrium is reached when one chmical reaction is balanced in its forward and reverse directions.
Temperature effect
Temperature generally has a adverse effect on all chemical reactions. Yeast is no exception to this.
Members of the yeast are able to withstand temperatures of up to 35 degrees, but temperatures
higher then this cannot be tolerated by the yeast. Higher temperatures may result in denaturation of
the cellular material.
30-37 degrees is the optimal temperature for yeast to multiply and ferment sugars, this temperature
range allows for yeast cells to sufficiently uptake and metabolise sugars. External heat sources are
not usually utilised as the the production of heat from the yeast alone can power wine fermentation.
When left at extremely high temperatures growth of undesirable microorganisms may occur that
metabolise sugars without producing any ethanol. When the wine is left in extremely cold
temperatures, yeast function may be comsidered diminished when compared to normal room
temperatures.
It has been observed in experiments that the rate of fermentation doubles for every 10 degree
Celsius increase in temperature. This deciphers that the amount of sugar metabolised is doubled
when the temperature is increased by 10 degrees. This can be observed in the graph below:
Aim of this EEI :
This EEi is aimed to observe the effect of the independent variable, temperature on the rate of
fermentation in wines. The monitoring of the effects of temperature on the rate of fermentation
was conducted through a series of experiments inclusive of periodic monitoring, gas
chromatography and total acidity titrations.
Hypothesis of this EEI
It was hypothesised that he quickest fermenting wine will be the one that is kept at the highes
temperature in this case the hot room. In logic with the hypothesis stated beforehand, the wine that
is kept at the coldest temperature will acquire slowest fermentation rates.
The hypothesis stated above is supported by the fact that yeast metablolism increase with the
temperature of the environment that it resides in. This is due to the atoms possessing higher
amounts of kinetic energy, and transferring energy in form of heat to other organisms such as yeast.
It is however also denoted that if the temperatures are too high the yeast will suffer and die.






















Experiment 1: Periodic monitoring of the wine
Periodic monitoring is done in the preparation of most beverages, this is done to maintain the levels
of different substances in the wine to ensure best quality. Periodic monitoring in this EEI, was
executed to monitor the wine from the fermentation stage to the final product stage. Tests were
completed five times a week on three fermenters stored at different temperatures, temperature
being the independent variable. The five tests were temperature, BRIX, pH and sugar concentration
in grams/litre.
The BRIX measurement was acquired by a handheld refractometer. When a sample of liquid is tested
in the refractometer the sugar and other solutes in the liquid bend incident light, giving certain
readings. The more the sugar concentration, the more light is refracted resulting in a higher reading.
The BRIX scale was developed to allow for the determination of the sugar percentage in the solution
from degrees at which light is refracted by the liquid. On the BRIX scale, 1 degree BRIX is equivalent
to 1% sugar in solution. One error that may occur is that the wine possesses many other solutes
other than sugar, this can affect the refractive properties, hence altering the results.
The hydrometer is one of the other wine monitoring equipment, that determines gravity and the
degree of completion of wine with respect to the sugar concentration present in the wine, sugar
concentration is measure in g/L. The degree of completion determines the progress of wine by
calculation the density of the fermenting wine. According to the conversion table the scale and
specific gravity are related in a way that a specific gravity of 1.080 equals to 80 degrees oechsle.
AIM
HYPOTHESIS

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