Wine Analysis of Fining Agents Chemistry

Topics: Wine, PH, Oenology Pages: 25 (8386 words) Published: October 22, 2012
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...

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
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