INTRODUCTION

The experiment behind anaerobic respiration in wine production focuses on fermentation,

these yeasts convert the natural sugars of the grapes into ethanol and carbon
dioxide (which is a byproduct that gets released into the atmosphere and
isn’t important for the wine). However, fermentation doesn’t just create alcohol. In fact, this
incredible process also helps to shape the flavor, aroma, and look of the wine. When winemakers use the
fermentation process to convert their grapes to wine, they also produce a whole host of other complex
compounds, which help to make wine, well, wine!(McKenzie Hagan | April 21, 2021).Yeast plays such a crucial
role in winemaking that without its presence, you cannot turn grape juice into wine. The juice simply will
not ferment without the help of yeast. While some wild yeast is present in all grapes, this type of yeast is
not always predictable and therefore, winemakers must use other types of yeast to ensure that the
fermentation process produces favourable results. Yeast helps convert the sugar in grapes into alcohol and
carbon dioxide during the fermentation process of winemaking. Manipulation of the yeast helps achieve
the winemaker’s desired results. Some winemakers will choose to rely on only the wild yeasts to ferment
their wines since the results will produce a product that highly reflects where the grapes were grown.
Also, the wine will be different each year and have different complexities. However, you must realise that
wild yeasts do not always produce a high enough alcohol content if not supplemented with another type
of yeast.(The role of yeast in wine making,2024).Our procedure in making this experiment. First, we
mixed 100 grams of sugar,1 gram of yeast with 5 litters of grape or cranberry juice and added 650 ml to
our prepared plastic bottles. After that, we shake the bottle until the sugar dissolves. And we cover the
bottle tightly with foil and use masking tape to secured it. (Over view of grape juice fermentation|
n.d).The goal of wine fermentation is to convert all of the available sugar to ethanol and carbon dioxide
and to not leave residual sugar in the wine.

Citation
https://usualwines.com/blogs/knowledge-base/wine-fermentation#:~:text=Simply%20put%2C%20fermentation%20in
%20winemaking,yeast%20to%20the%20grape%20juice.

https://grapeworks.com.au/news/winemaking/the-role-of-yeast-in-winemaking/#:~:text=How%20Does%20Yeast%20Help%20With,achieve
%20the%20winemaker's%20desired%20results.

https://wineserver.ucdavis.edu/industry-info/enology/fermentation-management-guides/wine-fermentation/
overview#:~:text=The%20goal%20of%20wine%20fermentation,residual%20sugar%20in%20the%20wine .