AIM:
To see how different yeast affect and influence the rate of fermentation, how much alcohol is being produced and how this affects the overall quality of wine produced.
BACKGROUND INFORMATION:
Alcohol, is mostly thought of as ethanol which is the alcohol which is found in alcoholic beverages such as wine and beer. But there are many different varieties of alcohol such as methanol, propanol and butanol.
In chemistry terms “alcohol” is a compound of a hydroxyl group which is covalently bonded to a carbon chain which can be seen in figure 1.
Throughout this experiment ethanol is the alcohol which is produced during the fermentation process of sugar which is present in the grape must or juice.
Figure 1: Chemical structure of Ethanol (Wikimedia, 19 July 2009)
Yeast is a single celled living organism which is necessary in the process of fermentation of the grape must. Invertase, an enzyme is present in yeast acts as a catalyst to speed up the chemical reaction where sucrose is converted into fructose and glucose. (Donal O’Leary, 2000)
Figure 2: The word and balanced equation of the conversion of Sucrose to simple sugars (Donal O’Leary, 2000)
Another enzyme which is found in yeast is known as Zymase. It is this enzyme present in yeast which converts the glucose and fructose produced into ethanol and carbon dioxide. (Donal O’Leary, 2000)
Figure 3: The word and chemical equation for the conversion of simple sugar to ethanol (Donal O’Leary, 2000)
In the making of wine there are 2 fermentation processes known as
• Primary Fermentation
• Secondary Fermentation
In the process of primary fermentation the sucrose in converted into glucose and fructose and the gluc...
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...s for their growth and development. 5mL from each bucket was added to the specified beaker and left for 10 minutes. 90mL was then added to there specified beaker and left for another 10 minutes. This process activated the yeast. Once the yeast was activated they were added back to their specific bucket into 1 point in the grape must. The grape must was not stirred and was slowly and carefully placed into a cooler environment where the fermentation process could begin. After 8 days in primary fermentation the grape must was filtered using a sieve and a chuck cloth to remove any dead yeast and grape skins. The grape juice was then poured into the specified bottle and an air lock was placed on top to prevent oxygen from entering but allowing carbon dioxide to escape so that pressure did not build up in the bottles. This started the secondary fermentation process.
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
Alcohol is an ethanol containing substance that is a common beverage in many social and private settings. Alcohol is also a teratogen, therefore alcohol co...
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
They are as follows, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons, 12 Hydrogens, 6 Oxygen to produce 2 pyruvates plus 2 ATP. Then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1.
Ethanol is the only alcohol that can be drunk safely and is found in all alcoholic drinks. Throughout this investigation I am going to investigate to different factors that affect the breakdown of an alcohol. [IMAGE]e.g. Methane (HCO) + Oxygen (O2) Carbon dioxide (CO2) + Water (H2O) Aim --- I am going to investigate increasing the chain length and see what effect there is on the heat of combustion.
This lab has two sections. The first section deals with fermentation. The purpose of the fermentation lab is to alter 5 different independent variables (temperature, acid ph, alkali ph, enzyme concentration, and substrate concentration), to learn about their effects on the ongoing process of fermentation.
In the 1920s it was discovered that extracts of muscle catalyze, in the absence of air, the formation of lactate from glucose and that the same intermediate compounds formed in the fermentation of grain are produced by muscle. An important generalization thus emerged: that fermentation reactions are not peculiar to the action of yeast but al...
Although not shown in the fermentation reaction, numerous other end products are formed during the course of fermentation Simple Sugar → Ethyl Alcohol + Carbon Dioxide C6 H12 O6 → 2C H3 CH2 OH + 2CO2 The basic respiration reaction is shown below. The differences between an-aerobic fermentation and aerobic respiration can be seen in the end products. Under aerobic conditions, yeasts convert sugars to
Ethyl alcohol or ethanol, or most often known as simply alcohol can come in the form of beer, wine, or liquor. A depressant affects the central nervous system although many would believe it to be a stimulant. Many people get more energetic and stimulated but this is only because alcohol affects parts of the brain that control judgment. The stimulate...
Culture plates of yeasts strains: S41, a pet 1 and M240, conical flasks containing Yeast Extract Potassium Acetate (YEPA), Yeast Extract Peptone Dextrose (YEPD) and Yeast Extract Palm Olein (YEPPO) media, pH indicator, inoculation loop, microscope, methylene blue, Bunsen burner and incubator.
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.