Check Mo Muna I2
Check Mo Muna I2
GRAPE WINE
PROJECT DESCRIPTION:
Grapes can ferment naturally without the addition of sugars, acids, enzymes, water, or
other nutrients because of their unique chemical makeup. The grapes sugars are
consumed by yeast, which then turns them into alcohol. Different yeast strains and
grape kinds result in various sorts of wine. The well-known differences are the result of
percent to a few parts per billion could be present in the finished product.
other.
PROJECT BACKGROUND:
ferment grapes into wine in order to analyze and in order to conclude our own
realizations as we progress.
Fermentation is a metabolic process that produces chemical changes in organic
may more broadly refer to any process in which the activity of microorganisms brings
When red wine is made, however, the grape skins and seeds remain in the juice
as it ferments. This is what gives red wine its distinct color and flavor. Another
significant distinction between red and white wines is the method of fermentation; red
wines are typically fermented in traditional oak barrels, whereas white wines are
typically fermented in stainless steel tanks. Aging in oak barrels accelerates the
oxidation process and imparts tannins to the red wine. This results in a rich, smooth
flavor. Aging white wine in a stainless steel tank, on the other hand, reduces oxidation
Tannins have no effect on the flavor of white wines, but acidity does. Tartaric,
malic, and citric acids are the three primary acids found in wine, and their flavors are
more pronounced in white wines than red wines. White wine's crisp, tart flavors are due
to acidity. It's also a good idea to pair white wine with light foods like fish and seafood.
Tannins are largely responsible for the rich flavors of red wine. These tannins are
phenol compounds found in many plants, including the skins of tea and grapes. Tannins
are the underlying reason for the complex flavors of red wine. Similarly, tannins aid in
the preservation of red wines, allowing them to age much longer than white wines.)
While white wine is created by just fermenting grape juice, red wine is made using the
whole grape, grape skins and all. This is what gives red wine such high tannins. For the
These yeasts convert the natural sugars of the grapes into ethanol and carbon
dioxide which is a byproduct that gets released into the atmosphere and isn’t important
fermentation process. Yeasts attach themselves to the bloom on the grape skins.
Yeast selection, sugar control, fermentation temperature, and even which vessel
the wine ferments in can all have catastrophic effects on the final product if selected
poorly. After all, fermentation is about a whole lot more than creating alcohol.
REQUIREMENTS:
We must also note the tools and ingredients we are about to use. By using a simple
table, we can list and compute the necessary items that are required:
To the above basic list, you can refine the process by adding such things as
porous cotton cloth, ceramic jar, and cotton cloth to cover the jar.
PROPOSED SOLUTION:
We took onto the internet to search for a step-by-step process that we could follow.
2.) Remove the stems from the grapes. Make sure there are no spoilt grapes. Wash
and dry them completely. Tie the 3 tbsp of whole wheat in a porous cotton cloth.
3.) Add in half the grapes in a completely dry glass or ceramic jar. Add in the 1 1/2
cups of sugar. Add in the remaining grapes and sugar. Add the spices and the
5.) Fully cover it with a cotton cloth and tie tightly. Allow it to rest for 21 days in a
dark place.
6.) Stir every day for 1 week, and then stir every alternate day for the next 2 weeks.
Strain and bottle the wine in a cool, dark place. It is now ready for consumption.
After elaborating on the concept and the steps in order for us to make and
accomplish the project, let us thoroughly give tips to prevent any misalignments that
Make sure that the grapes and all the equipment used are completely dry, or
Only use a glass or ceramic jar to make the wine. Do not use plastic or metal.
Make sure that you never touch the wine or the inside of the jar with your
hands.
fermentation, to further fuel our thirst for knowledge unto the upcoming future and to of
course, produce a wine without any complications. We will measure our success with