Marula Fruit Fermentation Lab Report
INTRODUCTION
To conduct an experiment that explores, and analyses, the fermentation process of the fruits of the Marula tree (Schleracarya Birrea).
The process where large organic molecules are broken down and decomposed is called Fermentation. It is caused by an enzyme which only acts as a catalyst. It is for this reason that throughout my experiment all my equipment is sterilised including my hands to insure that no other unwanted bacteria takes part in the process or effects the final result of the wine. During the fermentation process, the enzymes in the natural acquiring yeast in the fruit as well as the yeast that I will be adding, converts the sugar and starches into alcohol. The result of this reaction is a bubbly foam filed with carbon dioxide gas. The bacteria will stop converting sugars in the solution into the alcohol once the process is complete.
I shall be attempting to create two bottles (1littre each) of the best quality wine I can produce. Focusing
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Background Research
Yeast
For thousands of years mankind has been making wine. Recently Archaeologists have discovered evidence that suggests man has been purposely making wine as far back as twelve thousand years ago. It is clear from the research done that wine was vital in the early Egyptian life as early as 2,000 B.C., virtually becoming the cause of a hugely significant industry. However, the significance of wine yeast had not been discovered until the 1850’s when Luis Pasteur, a French scientist, suggested that the fermentation process of wine was the result of a small living organism.
So I ask you now, why after so many years of successfully producing wine without any added yeast do we need to use wine yeast? There are two answers to this reason.
Answer 1, To Put The Odds Of Making Successful Wine In Your
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