LABORATORY JOURNAL No.

1
Name:   Section: MED 221  
Agullano, Denise Nicole
Balazuela, Mark James
Ranin, Pauline
Tablanza, Danah Isabela
Villadelgado, Ronamarie
Student ID No.:   Instructor: Ms. Jazheerine Portugal  
2022-100754
2022-101585
2022-101548
2022-101564
2022-101025
WINE MAKING
MATERIALS:

PRODUCT:
A. Wine-making
 B. Alcohol-Testing
Picture Observation
Color of the flame: Blue

Odor:
smell like a left-over drink at first but after the alcohol
testing it gave a strong aroma scent.

POST-LABORATORY QUESTIONS
1. Describe the smell of your wine.
→ The odor of the stored grape wine was like a left-over drink, which was not good
smelling at first. However, upon doing the alcohol test to the wine, it has produced a
strong aroma scent, which really smelled like a real wine

2. Briefly explain the entire principle of wine making.

→ The manufacture of wine from grapes is simple and can be conducted on a modest scale
without the need for expensive or specialized equipment. It does require a fundamental
grasp of the processes involved, strictly controlled fermentation conditions to assure a
high-quality output, and a strong devotion to sanitation and hygiene to prevent bacterial
contamination of the wine.
→ Wine production is essentially comprised of the following steps: crushing the grapes to
extract the juice, alcoholic fermentation, bulk storage and maturing of the wine in a cellar,
clarifying, and bottling.

Winemaking employs the following fundamental principles:

• Yeast added to the mixture ferments the fruit's natural sugars (and any additional
sugar added to the fruit) into alcohol. There are naturally occurring yeasts on the
skins of fruits, but they are typically insufficient to carry out fermentation by
themselves.
• Yeast converts sugar to alcohol (ethanol) and carbon dioxide gas during the
fermentation process. When fermentation is active, you will observe carbon dioxide
gas bubbles in the airlock. The fermentation process is complete when no gas is
created.
• Fermentation must occur in the absence of oxygen (it is anaerobic fermentation). If
oxygen enters the system during fermentation, alcohol will be transformed into acid
(this is what happens when you make vinegar, which is acetic acid). A wine that has
been soured due to exposure to air may have an extremely acidic flavor.
• There are numerous bacteria and yeasts in the air and on the fruit's surface. All of
them have the potential to taint the wine. It is crucial that these bacteria do not begin
to proliferate in the fermenting grape juice. The cleanliness of the equipment and
personal hygiene must be given special consideration.
 • Before using any equipment, a solution of sodium or potassium metabisulfite must
be used to disinfect it.

3. Why do we need to perform alcohol testing? Elaborate.

→ Alcohol testing is often necessary for chemistry to ensure that a chemical reaction is
occurring as intended. If the reaction takes longer than it should or occurs in the wrong
direction, the reaction may go awry and produce unwanted byproducts or toxic waste. By
performing alcohol testing, you can ensure that the reaction is proceeding as expected
and that you are not wasting time or resources. There are also certain cases where
alcohol testing is necessary in order to maintain the safety of the people working in the
laboratory. Alcohol testing is also important in the field of medical technology because it
is important to test potential drugs to ensure they will not produce harmful side effects in
patients. For example, if a drug is tested and found to contain harmful impurities, the drug
could cause severe damage to the patient. This could result in damage to organs and
cause permanent damage to the patient's body. Thus, potential drugs must be tested for
harmful impurities before they are marketed to the public.