Reference no: EM132439727
Wine Analysis - Extended Experimental Investigation
The local wine industry provides a context in which to investigate how wine is made and how it is analysed using experimental techniques. Simple tests and techniques for monitoring the wine will be carried out by students and the final alcohol content of the wine may be analysed using more complex titrations. Instrumental techniques that are currently used in local wineries will be used by students to allow fast and accurate assessment of the wine produced.
In this investigation, you will be required to make and analyse some fruit wine. Due to time and equipment constraints, you must work in groups of no more than three.
TASK -
1. You are required to make, monitor and investigate some aspect of wine or fermentation of wine.
2. You will need to develop a research question or testable hypothesis regarding the fermentation of fruit wine. Your group will have access to enough equipment to set up two fermentations if one factor affecting fermentation is to be manipulated. It is advisable that once the proposal sheet has been completed, that you check with your teacher to ensure there is available equipment for your groups investigation.
3. From the time you start the wine making process, you are required to select and monitor at least 2 characteristics of the wine on a regular basis( more frequent testing and more than 2 characteristics may be monitored - monitoring every lesson or couple of lessons would be strongly recommended). The characteristics could include: density, sugar content, alcohol content, sulphur dioxide content, total acidity and pH. Your research notes and excursion notes from Witches Falls Winery will be helpful here. You will need to design detailed descriptions of the procedures which you will follow. This may be original or adapted from a source that you must acknowledge. Also submit an experiment request and risk assessment form 48 hours before the commencement of any practical work.
4. After fermentation has finished, a sample may be tested for alcohol content (v/v) using an Ebulliometer - this piece of equipment is used by wineries to determine alcohol content accurately.
5. Complete a written report which will analyse and summarise your findings and addressing all the requirements listed in the task sheet.
6. Throughout the entire process you are to keep a journal (entries must be dated) where you will record your ideas, thinking, questions, decisions, library research, planning, notes, observations, measurements, results, problems, changes in approach and modifications to your initial plans and procedures. This is to encourage active thinking and learning throughout the process and to ensure your final report is your own work. The journal must be brought to every lesson (forming part of your assessment and must be handed in).