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Also, my winemaking unit for chemistry teachers is available online.
It is worth stressing here that you taste the wine being produced; this is not because of the alcohol but rather because of the unsanitary conditions under which your wine is being made (in a lab, not the Home Economics kitchen).
Most books say that the amount of ethanol produced is dependent on the sugar concentration of the starting juice but then give four different equations depending on assumptions made (such as the ratio and purity of glucose and fructose; or whether the fermentation gets 'stuck' at the primary stage).
The most common relationship is a linear one (y = 0.6x -1) - so an EEI could investigate that.
THE DEPENDENT VARIABLE MEASURING THE ALCOHOL CONCENTRATION IN WINE The most common method is by redox titration.
In this analysis, you add an excess of standardized acidified potassium dichromate solution to the wine which converts the ethanol to ethanoic (acetic) acid.
A good EEI would be to use fresh grape juice or simulate grape juice with 150-250 g/L glucose (or an equal mix of glucose and fructose), adding a controlled amount of yeast and wine acids and fermenting to stillness at constant temperature. Fermentation is an exothermic reaction so heat is generated during the process.
To control the heat, the winemaker must choose a suitable vessel size or else use a cooling device.
James Palframan HOD Science at Mac Gregor High School Brisbane adds a salutary note: "My year 12 chemists last year made a range of wines including lychee, lemon, ginger, dragon fruit, apple and mango.
From Dr Richard Walding, Ph D, FAIP, FRACI, CChem, Research Fellow - Griffith University, Australia Chemistry & Physics teacher - Moreton Bay College Author New Century Senior Physics textbook by Oxford University Press.
Email: [email protected] Please note: the suggestions below are just ideas for EEIs; they have been trialled but do not guarantee success.
The dragon fruit wine ended up being very expensive at approximately to a bottle as the dragon fruit was quite expensive to start with and then the students discovered when that chopped it up that it was mostly water and not a lot of fruit pulp".
Two successful used Wine EEI task sheets are from Otto Craig Wine EEI #1" and Melissa Dixon Wine EEI #2 (but remember, these are , they are just from submissions that have been to QSA District or State Panels for the purpose of review).
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THE MOST IMPORTANT INDEPENDENT VARIABLES IN FERMENTATION There are two key independent variables worth considering: (a) Sugar concentration.