Presentation on theme: "Wine has importance in several social and religious contexts in our society today, as it has for thousands of years. The basic fermentation process whereby."— Presentation transcript:
Wine has importance in several social and religious contexts in our society today, as it has for thousands of years. The basic fermentation process whereby alcohol is produced from the sugar in fruits is very easy, but its chemistry is still only partly understood. As this knowledge increases, winemakers are being helped to improve the quality of their wine.
It is an excellent source of vitamin C. Eating one lychee will provide you around 40% more vitamin C than eating an orange. Lychee is a fruit full of digestive fiber that helps the body process food, cleans the colon, and cures constipation, it also acts as a diuretic. Eating lychee several times a week will help us prevent from experiencing kidney stones. Lychee also lowers the chances of suffering from heart attack, regular consumption of lychee will prevent blood clots and maintain healthy cells.
Fermentation is begun by inoculating the juice with the chosen wine yeast. This yeast catalysis a series of reactions that result in the conversion of glucose and fructose to ethanol: C6H12O6 → 2C2H5OH + 2CO2 The driving-force behind this reaction is the release of energy stored in the sugars to make it available to other biological processes. The various byproducts of yeast metabolism formed by this inefficiency contribute to wine’s distinctive flavor and aroma and prevent it from simply being alcoholic fruit juice.
Bowl Funnel Jar Needle or a pin Plastic (preferably transparent and medium in size) Rubber band Spoon Strainer or katsa Wine bottle Ingredients: Lychee juice Yeast Sugar Water Equipment/Materials:
1. Combine the lychee juice (can be diluted), sugar, and yeast in a bowl. 2. Transfer the mixture into a bottle using the funnel. 3. Seal the cover of the jar with a plastic that is stretched so that no air can go inside the jar. 4. Use the rubber bands to stretch and hold the plastic cover and then use a needle or a pin to make a very small hole at the center.
5. Set aside the mixture for a week for the fermentation process. 6. After the fermentation takes place, filter the wine in a bowl using filter paper and katsa or strainer. 7. Taste the wine and have some adjustments if needed. 8. Then transfer it to a transparent glass bottle.