The Effect of Initial Sugar to Final Alcoholic Content Levels

The Effect of Initial Sugar to Final Alcoholic Content Levels

Sawyer French

Why Do They Differ?

How Do Sugar Levels Affect Alcohol?

If more Sugar is added to the initial juice, the resulting wine will have a higher percent alcohol

Hypothesis:

Vocabulary

• Fermentation– Initial– Secondary

• Potential/Realistic Alcohol Percentage

Concepts

• More sugar means more possible fermentation

• Different yeast creates different percentages of alcohol

Procedure

• Fill bottle’s with juice• Add sugar• Test for Potential Alcohol• Add yeast• Seal with stopper and airlock

Procedure-1 Month Later

• Unplug the bottles• Test for percent potential alcohol• Subtract from original• Evaluate Data

Design Diagram

Results

1 2 3 4 59

9.5

10

10.5

11

11.5

12

Alcoholic Content Based on Initial Sugar Levels

Grams of Sugar Over Natural

Perc

ent A

lcoh

olic

Con

tent

Revisiting Concepts

• More sugar means more possible fermentation

• Different yeast creates different percentages of alcohol

1 2 3 4 59

9.5

10

10.5

11

11.5

12

Alcoholic Content Based on Initial Sugar Levels

Grams of Sugar Over Natural

Perc

ent A

lcoh

olic

Con

tent

Analysis

Conclusions

• Rejected Hypothesis

• Yeast and Alcohol

• Limits to Fermentation

• Distillation

Error

• Measuring – Gradated Cylinder/Measuring Cup

• Temperature – Controlled Insulation

• Living Yeast – Too Bad

Extensions

• Varying Yeast

• Less Sugar

• Temperature Variance

• Distillation – If it was legal

Thanks

Mrs. Pietrangelo

My Parents

309 Liquor Store