Chemical Process Of Feermentation: The Chemical Process Of Fermmentation
Introduction:
Chemical Process of Fermentation
When an enzyme-catalyzed process occurs in cells it is called fermentation. This happens when large organic molecules, such as glucose, decompose anaerobically. The process that causes fermentation occurs when an agent (yeast) causes an organic substance (fruit) to break up. The fermentation of wine can be seen by the foaming that occurs during the production process of the wine. Therefore, fermentation is a process that converts a carbohydrate, like sugar, into an alcohol. This process can be represented by the following formula:
Glucose Alcohol (Ethanol) + Carbon dioxide
The foaming occurs because of the evolution of carbon dioxide gas, which is brought on by yeast and other microorganisms due to the absence of air.(Britannica, 2018). By the end of the process, the yeast or other microorganisms stop converting the sugar in the solution to alcohol. When this occurs, it means that there is dead yeast cells suspended in the wine which needs to be removed. The wine is then stabilized by using potassium sorbate and then filtered for clarity before being bottled.
Design:
Aim:
The aim is to determine whether or not the control variable, in this case the amount of sugar added to the wine, will have an effect on the fermentation process of the two variations of wine produced.
Hypothesis:
The amount of sugar (control variable) will affect the fermentation process of the variations of wine produced. The wine produced with
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