Kathrese Kate C.

Siazon 05/2/22
BSFT 2-A

WINE MAKING FROM SUGAR

Inroduction
Wines with a lot of alcohol need a lot of acidity to balance them out; else, they'll be
flaccid. Alcohol is a byproduct of fermentation. When using a wine kit, homemade wine
typically includes 10 percent to 12 percent alcohol. Homemade wine can achieve a maximum of
roughly 20% alcohol by volume (ABV) if fermented, which necessitates some level of skill.
Sugars in the juice begin to ferment into alcohol during initial fermentation. The main
fermentation stage will be over when the amount of carbon dioxide emitted from the wine begins
to decrease.

Materials and/or Ingredients:

 1 kg. sugar
 Fermentation Vessel
 Gloves
 Rubber Band
 10g yeast
Kathrese Kate C. Siazon 05/2/22
BSFT 2-A

Discussion
Alcoholic fermentation (also known as ethanol fermentation) is a biological process that
converts sugar to alcohol and carbon dioxide. This process is carried out by yeasts, and oxygen is
not required, making alcoholic fermentation an anaerobic process. It's a chemical transformation.
Microorganisms require glucose to power their bodies, and each molecule of sugar is converted
into carbon dioxide and ethanol, the alcohol found in wine and beer.
Glycolysis, or the breakdown of carbohydrates by yeasts to create pyruvate molecules, is
the first step in alcoholic fermentation. Pyruvic acid is produced by the glycolysis of a glucose
molecule. The two pyruvic acid molecules are then converted to two ethanol molecules and
2CO2. Yeast, our microbiological buddies, transform carbohydrates to alcohol during
fermentation. But there's a lot more going on than just alcohol manufacturing. Fermentation
causes complicated chemical processes that affect the finished wine's flavor, fragrance, and even
color.