Wine Analysis of Fining Agents Chemistry

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  • Topic: Wine, PH, Oenology
  • Pages : 25 (8386 words )
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  • Published : October 22, 2012
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CHEMISTRY-WINE MAKING|
Investigating the effectiveness of common fining agents on homemade fruit wine with respect to Turbidity, Sediment level, Ph and Alcohol content.| |
Year 12 Chemistry|
Extended Experimental InvestigationA comparison of chemical flocculation agents| Mario Mitov|
Mrs Cullen 2011|
|

Contents:
1.0- Abstract 2.0- Introduction/Background
3.0- Aim
4.0- Hypothesis
5.0- Safety analysis
6.0- Equipment and Materials
7.0- Procedures/Methods
8.1- Initial wine making procedure
8.2- Addition of clearing agents including ratio conversion 8.3- PH testing
8.4- Vinometer testing
8.5- Hydrometer testing
8.6- Turbidity testing (tube)
8.7- Sediment level measurement
8.8- Electric conductivity (EC) testing
8.9- EC conversion to TDS
8.10- Alcohol titration method
8.11- Alcohol titration calculations (refer to journal) 8.0- Results/ Data Analysis
9.12- Graph1. PH over time
9.13- Graph2. Alcohol %v/v over time
9.14- Graph3. Sediment level over time
9.15- Graph4. Difference in sediment level over time
9.16- Graph5. Turbidity over time
9.17- Graph6. Electrical conductivity over time
9.0- Discussion
10.0- Conclusion
11.0- Appendices
12.0- References
13.0- Special Acknowledgments

1.0-Abstract:
The construction of this EEI was conducted in accordance to the term 2 context (Wine: an artful process). This report is intended to present the experimental and analytical aspects of wine chemistry with focus on fining agents. By testing these fining agents on wine samples, their overall effectiveness will be observed and discussed with respect to pH, Turbidity, Sediment level etc. This will help draw a valid conclusion as to the fining agent that has the greatest clarification effects on the tested wines and to what extent. 2.0- Introduction:

The ancient process of winemaking has captivated the human civilisation for thousands of years. Archaeological findings have shown that the earliest production of wine can be traced back to 8000BC in the region of modern day Georgia, Iran and Armenia (Merveonur, M. 2011). Since then the art of vinification has been continually evident throughout history with its significance highlighted in many of the world’s greatest cultures. Take for example the ancient Egyptians of third millennia BC that used wine for sacred ceremonies or the ancient Greeks that traditionally conducted symposiums (social parties) by drinking wine in large groups (Biers, W. 1980). Throughout the ages wine has undoubtabley been valued for its significance in society, culture and even religion, with its importance still prevalent in the modern world. In Australia, the exportation of wine currently contributes an astounding $6 billion dollars to the nation’s economy (Adams, P. 2005). In fact, Australia is recognised as the fourth largest exporter of wine in the world. The country’s eight constitutive states all commercially produce wine of high quality with vineyards occupying approximately 160,000 hectares throughout Australia (Wine Australia, 2010). States such as Victoria and South Australia are internationally renowned for producing highly exquisite wines that undergo the finest vinification. The process of producing wine is one that involves multitudinous techniques and requires a thorough scientific understanding referred to as Oenology. Oenology is the modern study of winemaking encompassing everything from the initial fruit growth to the extensive chemistry behind the entire process (Boulton, R. 1996). Vinification ultimately consists of many biochemical processes that must be carefully monitored and controlled to ensure success. The primary chemical process involved in any wine is the initial...
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