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Senior High School Department

PERFORMANCE TASK 2: Anaerobic Respiration: Fermentation Process

Group Leader:
Cheska Octaviano

Group Members:
Fernan Gerald A. Mapili
Andrea Nicole L. Marcelino
Charles Windsor D. Mepania
John Allen M. Mercado
Kc Nicole C. Mesa
Ian Morales
David Naval
Andrei Nayve
Karen Nicole Ocampo
Senior High School Department

Apple Cider with Vanilla Extract

Abstract

This experiment aims to produce a fermented product by anaerobic respiration or


bacterial fermentation. In this experiment the process of alcoholic fermentation will
undergo and will be observed to ferment apple using the species of yeast Saccharomyces
cerevisiae. Cider is an alcoholic beverage made from the fermented juice of apples. The
procedure is mostly mixing the yeast, sugar, and apple juice then letting it sit to ferment.
Apple Cider can have a lot of variety of flavor and alcohol content it just depends on the
amount of the ingredients. Each change in the ingredients changes the overall flavor
profile of the cider. The end product is a carbonated alcoholic beverage.

Introduction

Fermentation is a metabolic process that consumes sugar in the absence of


oxygen. The products are organic acids, gases, or alcohol. Different strains of yeasts
carries out the fermentation in the production of ethanol in beers, wines, and other
alcoholic drinks. Cider is an alcoholic beverage made from the fermented juice of apples.
The yeast strain commonly used in apple cider fermentation is the Saccharomyces
cerevisiae strain. The name Saccharomyces cerevisiae is composed of two parts: The
first part “Saccharo” means “sugar fungus” in Greek while the second part “cerevisiae”
means “of beer”. S. cerevisiae is known as one of the useful yeasts which are utilized in
baking and other industries. Any variety of apple juice can be used to make cider, but
cider apples are best for alcoholic fermentation. The addition of sugar or extra fruit before
a second fermentation increases the ethanol content of the resulting beverage.

List of Reagents and Instruments

A. Equipment
- Beakers (Containers)

B. Reagents
- Apple Cider/Apple Juice (275 mL)
- White Granulated Sugar (1 table spoon/ 12 grams)
- Yeast (1 gram)
- Vanilla Extract

C. Cultures
- Saccharomyces cerevisiae
Senior High School Department

Procedures

1. Prepare the air tight container and the apple cider/apple juice. Then pour the 275mL
apple cider/apple juice to the container.

2. Add one table spoon or approximately 12 grams of white granulated sugar to the
container. (See Note 1)

3. Add 1/2 tea spoon of vanilla extract to the container. (See Note 2)

4. Add 1 gram of yeast inside the container and shake it for about a minute in order for
the yeast to be spread out inside the container.

5. Seal the container and store it for 24 hours or more, in an area with room temperature.
(See Note 3)

Notes

1. Any type of sugar can be added. The type of sugar only slightly affects the flavor of the
end product. The amount of sugar affects the amount of alcohol in the end product, the
more sugar you put the more alcohol there will be. The other purpose of sugar is food for
the yeast or the primer for the growth of the yeast.

2. You can infuse the cider with cinnamon, vanilla, or any other spices before you add the
yeast for extra-flavor. You still can ferment the apple cider/apple juice without vanilla or
other spices.

3. Depending on other factors like the amount of yeast, amount of apple cider/apple juice,
temperature, and more can affect the fermentation time of the apple cider/apple juice
which can take from a day to a week. If you see bubbles forming in the surface of the
Cider that means the fermentation has undergone.
Senior High School Department

Discussions

Apple Cider can have a lot of variety of flavor and alcohol content it just depends
on the measurements of the ingredients. Each change to the ingredient changes the
flavor profile of the Cider. The conversion of the apple juice to alcohol starts with yeast
and inside the cell of the yeast the glucose molecules (sugar) are broken down via
Glycolysis into two pyruvate molecules. Then to complete the process known as
“Alcoholic Fermentation” the two pyruvate molecules are broken down into two carbon
dioxides and two molecules of acetaldehyde which are then converted into ethanol. The
carbon dioxide that the process releases end up carbonating the cider making it into a
sparkling cider. There are many species of yeast and many variations of brewing yeast
which are Saccharomyces cerevisiae, choosing the right one changes the final mix.

References

- Dworkin, Martin; Falkow, Stanley (2006). The Prokaryotes: Proteobacteria: alpha


and beta subclasses. Springer. p. 169. ISBN 9780387254951. Retrieved 29 July
2011.
- Klein, Donald W.; Lansing M.; Harley, John (2006). Microbiology (6th ed.). New
York: McGraw-Hill. ISBN 978-0-07-255678-0.
- Piškur, Jure; Compagno, Concetta (2014). Molecular mechanisms in yeast
carbon metabolism. Springer. p. 12. ISBN 9783642550133.
- Salari, R., & Salari, R. (2017). Investigation of the Best Saccharomyces
cerevisiae Growth Condition (Unpublished master's thesis). Mashhad University
of Medical Sciences. Retrieved October 23, 2018, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5308499/
- Spain, P. (Director). (2014, November 10).
Https://www.youtube.com/watch?v=90gdDYD-Qjk [Video file]. Retrieved October
23, 2018, from https://www.youtube.com/watch?v=90gdDYD-Qjk

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