the effect of initial sugar to final alcoholic content levels
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The Effect of Initial Sugar to Final Alcoholic Content Levels. Sawyer French. Why Do They Differ?. How Do Sugar Levels Affect Alcohol?. Hypothesis:. If more Sugar is added to the initial juice, the resulting wine will have a higher percent alcohol . Vocabulary. Fermentation Initial - PowerPoint PPT PresentationTRANSCRIPT
The Effect of Initial Sugar to Final Alcoholic Content Levels
Sawyer French
Why Do They Differ?
How Do Sugar Levels Affect Alcohol?
If more Sugar is added to the initial juice, the resulting wine will have a higher percent alcohol
Hypothesis:
Vocabulary
• Fermentation– Initial– Secondary
• Potential/Realistic Alcohol Percentage
Concepts
• More sugar means more possible fermentation
• Different yeast creates different percentages of alcohol
Procedure
• Fill bottle’s with juice• Add sugar• Test for Potential Alcohol• Add yeast• Seal with stopper and airlock
Procedure-1 Month Later
• Unplug the bottles• Test for percent potential alcohol• Subtract from original• Evaluate Data
Design Diagram
Results
1 2 3 4 59
9.5
10
10.5
11
11.5
12
Alcoholic Content Based on Initial Sugar Levels
Grams of Sugar Over Natural
Perc
ent A
lcoh
olic
Con
tent
Revisiting Concepts
• More sugar means more possible fermentation
• Different yeast creates different percentages of alcohol
1 2 3 4 59
9.5
10
10.5
11
11.5
12
Alcoholic Content Based on Initial Sugar Levels
Grams of Sugar Over Natural
Perc
ent A
lcoh
olic
Con
tent
Analysis
Conclusions
• Rejected Hypothesis
• Yeast and Alcohol
• Limits to Fermentation
• Distillation
Error
• Measuring – Gradated Cylinder/Measuring Cup
• Temperature – Controlled Insulation
• Living Yeast – Too Bad
Extensions
• Varying Yeast
• Less Sugar
• Temperature Variance
• Distillation – If it was legal
Thanks
Mrs. Pietrangelo
My Parents
309 Liquor Store