Quesnelle Saraza Satawa 1

Problem Statement:
To determine the effect that microgravity has on the fermentation of grapes and
yeast in wine-making.

Hypothesis:
If a combination of grape juice, grape skin, and yeast are mixed in microgravity, it
will ferment as it would in Earths gravity.

Data Measured:
In this experiment, the independent variable is the amount of gravity that the test
tube experiences. The dependent variable in this experiment is the fermentation of the
grapes and yeast. This will be determined by testing the pH level.

Topic
The idea of this experiment is to test the effect of microgravity on wine-making.
This will be tested by mixing grape juice and skins yeast on the International Space
Station. After the experiment is run, and the tube returns to Earth, test the pH level
inside the tube. This will help determine whether or not the grapes and yeast ferment in
space. Fermentation is the first step in winemaking and can be tested in microgravity.




Quesnelle Saraza Satawa 2

Background Info

The idea of this experiment is to test the effect of microgravity on wine-making.
Before the shuttle takes off, the pH level of the grape juice and musts, or skins, will be
measured. The mixture of grape juice and musts will be stored in compartment. Yeast
for fermentation will be in another. While in space, grape juice and skins will be mixed
with yeast by releasing the clamp on the tube on the International Space Station. After
the experiment is run, and the tube returns to Earth, the pH level inside the tube will be
tested. This will help determine whether or not the grapes and yeast ferment in space. If
the pH has increased by a certain amount, it can be concluded that the mixture
fermented.
Fermentation is the process in which sugar is transformed into alcohol
(Helmentine). Winemaking uses fermentation, where glucose and bakers yeast are
combined to create ethanol, or ethyl alcohol, and carbon dioxide (Barr). Winemaking is
also anaerobic (Proft), meaning that oxygen is not needed to carry out the process.
Figure 1 shows the chemical equation that is applied to wines fermenting process.

Figure 1.
Chemical equation for wine fermentation. Glucose and yeast are combined to
produce ethanol and carbon dioxide.

Quesnelle Saraza Satawa 3

After the wine has fermented, the pH level of the wine changes. The pH level of any
substance is the number of hydrogen ions that the substance contains, and pH levels
can range from 0 to 14. Substances that are acidic have pH levels below 7, substances
that are neutral have pH levels of 7, and substances that are alkaline, or basic, have pH
levels above 7 (Water Properties: PH). Wine has pH of 2.9 to 4.3 after it is fully
fermented (Measuring pH in...), which validates the researchers comparison of pH
before and after the experiment has taken place on the International Space Station.
There are experiments similar to that of the researchers experiment. One
experiment was conducted at Iowa State University where different kinds of grapes
were fermented under certain fermenting conditions and were later exposed to different
temperature climates. Some of the fermenting conditions called for certain kinds of
grapes being frozen before fermenting, and certain amounts of yeasts and organic ,
preserving substances were added to the grapes and grape skins (Dharmadhikari).
Both the researchers experiment and the Iowa State experiment are similar since sugar
and grape skins were used to make the wine, and that pH was used when collecting
data for results. The aspects of the Iowa State experiment were that the researchers
had in mind did not involve freezing grapes or using preserving substances while
applying treatments. A major different between the experiments was that the Iowa State
experiment was not conducted in microgravity. Also, there were no definite results
affiliated with the Iowa State experiment; the experiment was conducted to provide
winemakers with different methods to making wine.


Quesnelle Saraza Satawa 4

Scientific Relevance:
Being able to run fermentation experiments in space would have to be a great
way to create new research locations. Its not only important to find out if microgravity
has an effect, but also to find out if it does not. If microgravity does have an effect, then
maybe this effect will create something new and helpful for our world today. The
fermentation could create different sugars or gases than we are used to seeing in our
gravity. If it does not, it could be used as a way to have room to make wine just like on
Earth. There isnt always space to run anything we want in this world and being able to
not us as much space would help quite a bit. This means that we could run these
experiments on the ISS and create more space to run more experiments on Earth.
Fermentation also helps create many things on Earth that would be nice to have in
space without actually having to send it up there. This would save millions of dollars in
transportation costs and create more space on transportation flights.
Immediately, however, it would not be so beneficial to modern Earthlings.
Transportation of wine ingredients to space would be unaffordable for most. Though, if
space travel persists and expands in the future, it could become more common and
therefore cheaper. It could be useful to have this information know so there is a chance
of using it in the future.






Quesnelle Saraza Satawa 5

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