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Alcoholic Fermentation Lab: Making Sugar Wine
AP Biology Course

Purpose/Problem: The purpose of this lab is to figure out which sugar wine ferments quicker, the
main test solution or the control test solution
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Background: Fermentation, which is what this entire experiment is based off of, is a process in
which converts glucose/high-energy sugars into gases, acids, and in this case, C2H6O (alcohol)
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Alcoholic
fermentation uses pyruvic acid & NADH as reactants to make ethanol, Co2, and NAD+ as products
[ pyruvic acid + NADH = C2H60 (alcohol) + Co2 + NAD+]
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Alcoholic fermentation is used in baking bread or brewing beer,
wine, vodka, etc
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Hypothesis: If yeast is added to the sugar and fruit juice concentrate solution, then the drink will
ferment quicker because sugar is yeast's main food so the yeast would eat up the sugar causing a
chemical reaction to occur
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Materials: Materials needed for this experiment include: 2 500mL water bottle, yeast [specifically
brewer's yeast but baker's yeast works], sugar, water, fruit juice concentrate [used white grape juice
concentrate, any kind works], hot water tubs, 2 balloons, 2 rubber bands [to put around the balloons],
measuring cups/tablespoons/teaspoons, 250mL beaker, and 50mL beaker
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After removing the beaker from the
hot water, add 2 tablespoons of sugar to the beaker [food for yeast, combined for yeast
activation], then mix 2 ¼ teaspoons of dry yeast into the solution
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Add 5
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OZ (half of the jar) of Welch's White Grape (thawed)
frozen fruit juice concentrate [any fruit juice concentrate will work]
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3) Put the solution into one 500mL water bottle
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Secure the balloon around the opening of the
water bottle with 1 rubber band
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5) Solution 2 (Control Solution)- Put 40mL of water in a 50mL beaker and place the beaker in a
hot water tub for about a minute or until the water temperature reaches about 120 – 130 degrees
Fahrenheit
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6) Then add the remaining 5
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OZ of Welch's White Grape (thawed) frozen juice concentrate
and add 60mL of sugar and 250mL of water
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7) Then transfer the contents to a 500mL water bottle
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Secure the balloon in place
with 1 rubber band
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9) Check on the amount of inflation within the balloons every couple of hours to tell whether or
not the solution was fermented and the experiment worked or failed
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Results:
Solution 1 (Main)
Time
11:00 A
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M

13 cm

3:05 P
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M

Circumference
0 cm

12:35 P
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M

0 cm

Conclusion: The hypothesis made was indeed correct as the control, the solution without the yeast,
had no change in the inflation of the balloon which leads us to the conclusion that the control solution
did not get fermented
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As I stated before, sugar is yeast's main food source and once the yeast feeds on the
sugar, it releases carbon dioxide which is the gas that would ultimately inflate the balloon
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Our balloon did not inflate that much and didn't inflate over about 17
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A big error that we made in which I think really affected
the inflation of our balloon is the amount of yeast that we put into Solution 1
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There is no other explanation because we
put about the same amount of sugar for the yeast to feed off of but, with more yeast combined with the
sugar, the more carbon dioxide that was released therefore inflating the balloon more
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ehow
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html
http://www
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com/how_5386919_make-cheap-homemade-wine
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com



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