Jenna Bach
Marula Wine: Marula Sunrise
Organic Chemistry Investigation
Table of Contents
Introduction
Hypothesis
Report
Method
Apparatus
Tabulation of data
Graph
Analysis of results
Evaluation of Investigative Procedure
Conclusion
Bibliography and Referencing
Introduction
The fermentation of the fruit can occur naturally by crushing up the fruit and leaving the skins in the mix for a day as the skin has natural yeast which can aid in the fermentation process. The fermentation process occurs in carbon dioxide and oxygen; the mixture is oxidised, and the sugar and ethanol react to form carbon dioxide and ethyl alcohol. The yeast will use up all the oxygen as it ferments the sugars. The process will be sugar …show more content…
Crush the marulas into a bucket, leaving the skins in the bucket with the fruit. (1,5 kg)
2. Add 2,25 litres of water at 20 degrees Celsius into the crushed marulas.
3. Add 1 tablespoon of pectazina and leave for 4 hours.
4. Add brown sugar (500g), make sure sugar is dissolved.
5. Add 1 tablespoon of SO2 to the bucket with the lid off and leave for 24 hours.
6. Add 1 tablespoon of yeast and stir in.
7. Add half a vitamin B tablet into the bucket.
8. Add 1 teaspoon ammonium phosphate to the bucket.
9. Leave to ferment for 40 days in an area with a constant temperature of 25 degrees Celsius.
10. The day before bottling add half a teaspoon of natamycin.
11. Strain the liquid through a cloth.
12. Bottle, cork and seal.
Changed batch:
1. Crush the marulas into a different bucket, leaving the skins in the bucket with the fruit. (1,5 kg)
2. Add 2,25 litres of water at 20 degrees Celsius into the crushed marulas.
3. Add 1 tablespoon of pectazina and leave for 4 hours.
4. Add brown sugar (1kg), make sure sugar is dissolved.
5. Add 1 tablespoon of SO2 to the bucket with the lid off and leave for 24 hours.
6. Add 1 tablespoon of yeast and stir in.
7. Add half a vitamin B tablet into the …show more content…
The highest score out of 35 was 35, and the lowest was 17 out of 35. Presentation received the highest number of 7’s, and Clarity received the lowest amount of 7’s. The marula wine was not clear. In order to ensure clarity, a finer sieve must be used for the wine before bottling. Sieving the wine a number of times could also help. Taste received one 2, which was the lowest score. This could be due to the fact that the wine was very strong as it fermented for 40 weeks. In order to change this, less sugar could be added to the mixture, and the amount of time used for the fermentation process could be brought down. Boquet received one 3. In order to bring that mark up, we could have left the marulas in the mixture for a longer time or we could have blended in other
Marula Wine: Marula Sunrise
Organic Chemistry Investigation
Table of Contents
Introduction
Hypothesis
Report
Method
Apparatus
Tabulation of data
Graph
Analysis of results
Evaluation of Investigative Procedure
Conclusion
Bibliography and Referencing
Introduction
The fermentation of the fruit can occur naturally by crushing up the fruit and leaving the skins in the mix for a day as the skin has natural yeast which can aid in the fermentation process. The fermentation process occurs in carbon dioxide and oxygen; the mixture is oxidised, and the sugar and ethanol react to form carbon dioxide and ethyl alcohol. The yeast will use up all the oxygen as it ferments the sugars. The process will be sugar …show more content…
Crush the marulas into a bucket, leaving the skins in the bucket with the fruit. (1,5 kg)
2. Add 2,25 litres of water at 20 degrees Celsius into the crushed marulas.
3. Add 1 tablespoon of pectazina and leave for 4 hours.
4. Add brown sugar (500g), make sure sugar is dissolved.
5. Add 1 tablespoon of SO2 to the bucket with the lid off and leave for 24 hours.
6. Add 1 tablespoon of yeast and stir in.
7. Add half a vitamin B tablet into the bucket.
8. Add 1 teaspoon ammonium phosphate to the bucket.
9. Leave to ferment for 40 days in an area with a constant temperature of 25 degrees Celsius.
10. The day before bottling add half a teaspoon of natamycin.
11. Strain the liquid through a cloth.
12. Bottle, cork and seal.
Changed batch:
1. Crush the marulas into a different bucket, leaving the skins in the bucket with the fruit. (1,5 kg)
2. Add 2,25 litres of water at 20 degrees Celsius into the crushed marulas.
3. Add 1 tablespoon of pectazina and leave for 4 hours.
4. Add brown sugar (1kg), make sure sugar is dissolved.
5. Add 1 tablespoon of SO2 to the bucket with the lid off and leave for 24 hours.
6. Add 1 tablespoon of yeast and stir in.
7. Add half a vitamin B tablet into the …show more content…
The highest score out of 35 was 35, and the lowest was 17 out of 35. Presentation received the highest number of 7’s, and Clarity received the lowest amount of 7’s. The marula wine was not clear. In order to ensure clarity, a finer sieve must be used for the wine before bottling. Sieving the wine a number of times could also help. Taste received one 2, which was the lowest score. This could be due to the fact that the wine was very strong as it fermented for 40 weeks. In order to change this, less sugar could be added to the mixture, and the amount of time used for the fermentation process could be brought down. Boquet received one 3. In order to bring that mark up, we could have left the marulas in the mixture for a longer time or we could have blended in other