Fermentation is the biochemical process, by which sugar is converted into alcohol through the use of yeasts.

Yeasts consume glucose and leave off bio-products like ethanol and carbon dioxide. The following lab is an attempt to create this reaction in a small scale to have a better idea as to how it would happen with a must of over 30L for wine preparation. To start the experiment, a sugar solution will be created using 180g of glucose and dissolved in 500 mL of war tap water (heated at 35 degrees), the solution will be put in an Erlenmeyer flask. Secondly, the yeast will be prepared by using a preweighted 1g sample of dry yeast and dissolved in tap water heated to 41 degrees. The yeast will be left to stand for 15 minutes and then stirred to make it into a suspension, add the yeast solution to the sugar. On a separate beaker, 1g of yeast nutrient will be prepared with 70mL of water and added to the sugar solution and the specific gravity will be measured. Finally the beaker will be sealed with a rubber stopper and a fermentation lock at the top filled with barium hydroxide, the beaker will be labelled and left to ferment in the next 2 to 3 weeks.