Relationship Between ABV And Time In Secondary Fermentation
Graph 2. Relationship Between ABV and Time in Secondary Fermentation
There is a clear positive trend between the two variables: with the passing of time, the ABV is increasing. The trend seems to be linear and also relatively constant, with a slope of 0.0405. This may be because only a very limited number of trials were collected. The rate of the graph may possibly change throughout the time intervals, like that of the graph in primary fermentation. As the alcohol content in the must increases, this may cause the yeast’s productivity to decrease in converting sucrose into alcohol, as its enzyme is no longer in its optimal conditions for activity.
In order to fully answer the research question, I have extended the linear trend line to estimate …show more content…
The biggest concern was the possibility of having alcoholic fermentation during primary fermentation, despite being in aerobic conditions. This seems to have happened during primary fermentation, as the specific gravity of the must decreased below 1.000, which is the specific gravity of water. If the sugar was only being consumed for metabolism rather than alcoholic conversions, the specific gravity of the musts should not have declined below 1.000. This is because at its simplest, only water and the new yeast cultures would be remaining in the must, which must have a greater density than water when combined. Having alcoholic conversions during primary fermentation will contribute to having inaccurate measurements of time, as the specific gravity will have decreased more as the yeast are using more sugar to convert into alcohol. Furthermore, it would also impact the measurement of time in secondary fermentation as the yeast cultures that have low tolerance to alcohol would denature early on in the secondary fermentation as alcohol was already produced in primary …show more content…
The hydrometer calibration temperature is at 20 degrees celsius, and if the measurement is taken at any other temperature, the measurement needs to be re-interpreted through the use of a standard chart. By using a thermometer, measurements were taken at relatively accurate temperatures. However, failure to do so may have affected the measurements of initial density of the must (specific gravity of 1.095), which was a controlled variable of the experiment. This is because dependent on the temperature of the environment that the hydrometer measurements were taken, it may have lead to different readings, causing more or less sugar to have been added dependent on these volatile readings. As sucrose is the food source, this affects the growth of the yeast cultures in primary fermentation which in turn affects the overall alcohol yield. Furthermore, due to natural variation in genetic factors, yeast cultures in certain vessels may have been able to reproduce faster and thus use up more of the sugar available during primary fermentation; some may have been more alcohol tolerant and thus able to convert alcohol for a longer period of time in secondary fermentation. This contributes to the variance in
There is a clear positive trend between the two variables: with the passing of time, the ABV is increasing. The trend seems to be linear and also relatively constant, with a slope of 0.0405. This may be because only a very limited number of trials were collected. The rate of the graph may possibly change throughout the time intervals, like that of the graph in primary fermentation. As the alcohol content in the must increases, this may cause the yeast’s productivity to decrease in converting sucrose into alcohol, as its enzyme is no longer in its optimal conditions for activity.
In order to fully answer the research question, I have extended the linear trend line to estimate …show more content…
The biggest concern was the possibility of having alcoholic fermentation during primary fermentation, despite being in aerobic conditions. This seems to have happened during primary fermentation, as the specific gravity of the must decreased below 1.000, which is the specific gravity of water. If the sugar was only being consumed for metabolism rather than alcoholic conversions, the specific gravity of the musts should not have declined below 1.000. This is because at its simplest, only water and the new yeast cultures would be remaining in the must, which must have a greater density than water when combined. Having alcoholic conversions during primary fermentation will contribute to having inaccurate measurements of time, as the specific gravity will have decreased more as the yeast are using more sugar to convert into alcohol. Furthermore, it would also impact the measurement of time in secondary fermentation as the yeast cultures that have low tolerance to alcohol would denature early on in the secondary fermentation as alcohol was already produced in primary …show more content…
The hydrometer calibration temperature is at 20 degrees celsius, and if the measurement is taken at any other temperature, the measurement needs to be re-interpreted through the use of a standard chart. By using a thermometer, measurements were taken at relatively accurate temperatures. However, failure to do so may have affected the measurements of initial density of the must (specific gravity of 1.095), which was a controlled variable of the experiment. This is because dependent on the temperature of the environment that the hydrometer measurements were taken, it may have lead to different readings, causing more or less sugar to have been added dependent on these volatile readings. As sucrose is the food source, this affects the growth of the yeast cultures in primary fermentation which in turn affects the overall alcohol yield. Furthermore, due to natural variation in genetic factors, yeast cultures in certain vessels may have been able to reproduce faster and thus use up more of the sugar available during primary fermentation; some may have been more alcohol tolerant and thus able to convert alcohol for a longer period of time in secondary fermentation. This contributes to the variance in