Wine Analysis of Fining Agents Chemistry

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

References: Boulton, R. (1996). Principles and Practises Of Winemaking. New York. Chapman & Hall 1996. Retrieved June 9th 2011. Fugelsang, C. (1997). Wine Microbiology. New York. Chapman & Hall 1997. Retrieved June 9th 2011. Smith, D Stoyanov, P. (1980). Medical Chemistry and Biophysics Concepts. Bulgaria. CIELA publishers. Retrieved June 14th 2011 from home (published in Bulgarian but translated). Internet (alphabetical order): Adams, P. (2005). Grape glut sours wine industry. Retrieved 8th of June 2011 from http://www.abc.net.au/landline/content/2005/s1349757.htm AMCOL,(2005) Catarino, S.(2007). Effects Of Bentonite Characteristics On The Elemental Composition Of Wine. Retrieved June 13th 2011 from http://pubs.acs.org/doi/abs/10.1021/jf0720180 (downloaded scientific article) Chorniak, J Guerra, B. (2008). Choosing A Fining Agent. Retrieved June 11th 2011 from http://www.newworldwinemaker.com/articles/view?id=342 Harbertson, J Merveonur, M. (2011). Lets Talk About Wine. Retrieved June 8th 2011 from http://merveonur.wordpress.com/2011/03/11/wine/ Wine Australia, (2010) Zoecklein, B. (1988). Bentonite Fining Of Juice and Wine. Retrieved on June 10th 2011 from http://www.fst.vt.edu/extension/enology/downloads/bentonite01.pdf 13- Special Acknowledgments