Fermentation of Apple Juice for the Determination of Wine and Ethanol Concentrations

Prepared by:
AMADO, Rosenn B. DANDAMUN, Benbellah Ali Y. EBREO, Mencyn Michelle Kellie GONZALES, Belinda Jean A IGAYA, Deanne May G. JUAGCO, Cris-Anne III LOPEZ, Charmaine A. TORRES, Angela Jane R.

BSChE-4

Engr. Ronald Allan S. Co

ACKNOWLEDGEMENT

We acknowledge the presence of Almighty God on our side that guide and enlighten our minds in coping up with such great pressure that has been put on our shoulders. And also, the thorough help of Engr. Ronald Allan S. Co for the review of our study. We consider his advises as our prior objective to fulfill. Lastly, to our parents whom unconditionally

understand what we were going through and for the financial support.

Chapter I: INTRODUCTION

BACKGROUND OF THE STUDY

Apple juice is a fruit juice made by the maceration and pressing of apples. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate. In the study, apple juice was used as our primary material for the fermentation.Fermentation typically refers to the conversion of sugar to alcohol using yeast. In its strictest sense, fermentation is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium.

Alcohol is formed when yeast feeds on sugar. Alcohol is ethanol or ethyl alcohol. There are many informal names for alcohol (e.g. booze, bevvy, drink), and there are many different types of alcoholic drink (e.g. beer, lager, wine, spirits, cider). But they all contain ethanol. Ethanol is made from the sugar in grain or fruit and it is a colorless, clear liquid. Yeast is a one-cell fungus which reproduces by budding off new cells. This tiny organism grows and multiplies by feeding on sugar in foods such as grain and fruits. As the yeast feeds on the sugar, carbon dioxide and alcohol are produced. They are the waste products of the yeasts anaerobic respiration thats respiration without oxygen. Sugar C6H12O6 energy + alcohol + carbon dioxide energy + 2C2H5OH + 2CO2

When yeast respires anaerobically, only a small amount of energy is released from the sugar and so most of the sugar stays in the alcohol. When the alcohol concentration reaches about 15% of alcohol by volume, the yeast cells die.Ethanol concentration can be based by determining the density measurement of the ethanol.

OBJECTIVES
The objective of this study is to determine the wine and ethanol concentrations using bio-chemical reaction and stabilization process.

Specific Objectives:
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 It aims to determine ethanol concentration based by the density measurement of ethanol

INTERPRETATION OF RESULTS
The results of the experiment depicts how an ideal fermentation process would occur wherein the growing cells are consuming the substrate, and producing more cells as time passes. In this case, the concentrations of ethanol and wine increases and decreases respectively with time. The stages of yeast growth are noticeable in the graphs. From Day 0 to Day 2, the yeast undergoes an exponential growth. From Figure 1.1, the ethanol concentration increases from 0 to 0.333934 and the wine concentration decreases from 1.2 to 0.702766. From Figure 1.2, the concentration of ethanol increases from 0 to 0.351111 and the concentration of the wine decreases from 1.2 to 0.677189. Then from Day 2 to Day 5, the deceleration phase is seen. From Figure 1.1, the concentration of ethanol begins to decrease from Day 2, 0.333934, to Day 3, 0.25909 while the concentration of wine increases from 0.702766 to 0.81421. From Figure 1.2, the concentration of ethanol begins to decrease from Day 2, 0.351111, to Day 5, .262362 while the concentration of the wine increases from .728039 to 0.809338. The concentrations of wine and ethanol begin to become constant as the yeast approaches the stationary phase. As for the order of reaction, Zero Order Reaction yields an R2closer to 1 (In the first batch R2 is equal to .3713 and in the second batch its value is .2464) . For batch 1, the R2 that is farther to 1 is from the First Order Reaction which yields

an R2 of .0817 while for batch 2; the R2 from the Second Order Reaction is farther to 1 which is equal to .0031.

CONCLUSION AND RECOMMENDATION

The fermentation of apple juice is relatively fast because it only takes 1-2 weeks for the juice to ferment. The lag phase (wherein the yeast matures and acclimates to the environment and no growth occurs) was not visibly seen in the graph. The cause of which may have been the variation of time (Day to Day). The rate of reaction in the exponential growth of the yeast follows first order kinetics. Parameters like the substrate and waste concentrations have an effect on the kinetics of yeast growth as seen in the deceleration phase of the yeast. The stationary phase (wherein no growth occurs) was only partially seen in the graph. Other factors that affected the fermentation process may have been the stabilization of the

set-up, the thermal conditions, and the lighting in the area. The application of other kinds of yeast would also vary the fermentation process. The order that is best fit for the fermentation of apple juice is the Zero Order Reaction. The zero order reaction yielded a value of R2 that is closer to 1 than the first, second, and third order reactions. The researchers recommend