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  • Yeast Fermentation Report

    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…

    Words: 1096 - Pages: 5
  • Fermentation Essay

    Introduction: Based on preliminary research, the hypothesis of the present study was that at temperatures higher or lower than 40 degrees Celsius fermentation is inhibited. Alcoholic fermentation is used in food production such as brewing, winemaking, and baking (Campbell). Thus optimizing fermentation and understanding the effect of various environmental factors can have important economic and social benefits. The production of CO2 is being assessed to show the rate of fermentation at certain…

    Words: 1095 - Pages: 5
  • Feermentation: The Process And Misconceptions Of Fermentation

    Fermentation has been used by mankind for centuries to make useful products such as cheese, breads, yogurts and alcohol beverages. During fermentation, some strains of yeast decompose sugars to derive energy, and in the process they produce ethanol as a waste product. When bread dough is being made, yeast is added to make dough rise. This occurs because the yeast ferments sugar releasing carbon dioxide which causes the dough to rise and creates holes in the bread. This carbon dioxide released…

    Words: 1783 - Pages: 8
  • Lactic Acid Fermentation Lab Report

    The activities alcohol fermentation and lactic acid fermentation allowed each group to gain a visual understanding of the way fermentation works. In the unrestricted alcohol fermentation part of the activity, each group had their own glass fermentation chamber to pour a solution in. In my group’s fermentation chamber we used starch solution alone. In the alcohol fermentation groups had a total of eight combinations to put into test tubes. In the lactic acid fermentation groups were able to make…

    Words: 1784 - Pages: 8
  • Origin Of Beer Essay

    Until the 1800s, it was thought that the only necessary ingredients for brewing beer were water, grain, and hops. In fact, this was even codified in Germany in 1516 in Reinheitsgebot, which stated that beer could only comprise of those three ingredients (Hardy). It was not until 1857 that Louis Pasteur discovered microorganisms were responsible for fermentation that yeast was recognized as the crucial ingredient in brewing beer (Alba-Lois and Segal-Kischinevzky); Baker 's yeast was thus aptly…

    Words: 736 - Pages: 3
  • White Wine Essay

    Loire Valley in France but is growing popularly in South Africa. It can be made from sparkling wine to sweet dessert wines. It has floral aromas, and flavors of ripe apple, lemon, pear and honeydew. It can blend well with Mediterranean foods, sushi and veal. • Müller-Thurgau – a white grape wine variety originally from Switzerland. These wines are commonly for everyday drinking, light, youthful and refreshing. • Bold and Dry Types of wine that are hard and mostly undergoes the process of oak…

    Words: 1047 - Pages: 5
  • Stingless Bees: A Case Study

    There are two yeasts genera that frequently isolated from pollen and honey of stingless bee hive, which includes Candida and Starmerella (Rosa et al., 2003; Teixeira et al., 2003; Daniel et al., 2013). Rosa et al. (2003) also reported that other genera of yeasts have been found in propolis, adult bees, the colony trash deposit area, and less in the honey. According to Menezes et al. (2013), yeasts have the important potential roles for the meliponine colonies as similar as the bacterial roles.…

    Words: 329 - Pages: 2
  • Sparkling Wine

    grapes, Chardnnay can provided a delicacy,elegance,freshness and finesse feeling. So many producers will decide to make ablanc de blancs (Chardonnay) Champagne in present market. Champagne is made mainly using the traditional method. First of all, adding the sugar and yeast into the base wine, then the secondary fermentation is being processed in the 750ml bottle. Following by bottle aging on the lees and ridding for rotating 90 degrees everyday after that ,Using disgorement to freeze and…

    Words: 890 - Pages: 4
  • Merlot Essay

    Evaluating the benefits and problems associated with malolactic fermentation of Merlot wines Emma Bruwer, 16122364, BSc Agric (Viticulture and Oenology), J.H Neethling Building, Victoria Street, Stellenbosch University. Rudi Scholtz, Thelema Mountain Vineyards, Helshoogte Pass, Stellenbosch. August 2015 ABSTRACT Malolactic fermentation is the conversion of harsh and acidic malic acid to a more desirable form of lactic acid in wine by Lactic acid bacteria, after the completion of alcoholic…

    Words: 1610 - Pages: 7
  • Analysis Of Sucrose In Yeast

    Abstract: Fermentation of sucrose with brewer yeast catalyst was successfully conducted to yield ethanol with 70.2 % conversion of sucrose. Based on the graph of Refractive Index vs % ethanol (v/v), 32.8% of ethanol was determined to be in the distillate solution with corresponding Refractive Index of 1.3555 Statement and purpose The purpose of this experiment was to determine the % of ethanol (v/v) in the resulting solution and the % conversion of sucrose Introduction The fermentation 17.1 g…

    Words: 910 - Pages: 4
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