Wine Production Essay examples

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Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content; one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess the quality of the wine. The taste testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only sampled each wine, but also sugar water and tonic water. This enabled the validity of the results to be assessed. It was found that the majority of the…show more content…
During the Investigation, the sugar levels decreased. This was because the sugar was being converted into carbon dioxide, water and most importantly, the energy required by the yeasts. Further supporting the research, it was found that Wine C, the wine with the greatest alcohol content, experienced the greatest change in sugar levels throughout, the next highest was Wine B and then finally Wine A, the wine with the least amount of sugar. The taste test that was conducted also supports this information, with the majority of the taste testers concluding that Wine C had the greatest alcohol content of the wines, followed by B and finally A. Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain tolerance level of alcohol; and once this level is exceeded, the yeasts die and are no longer able to reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic content, any level higher than this would cause the yeasts to die off. The wines that were produced during the Investigation, had predicted alcohol levels of 12%, 14% and 18%. Therefore it was predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore the sugar level of the wine would no longer decrease. Through observing the table of results and graph 1, it can be seen that the experimental results justified these findings. It was found that Wine C’s sugar levels
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