follow up questions wine lab.docx

Chaz Klein 8-26-09 Biology ( 5 pts)Questions to answer: ( 0.5 pt) What is the best pH range for making Wine? The pH ranges from 2.9 to 4.2 but the best is 3.0 to 3.5 according to wine makers. ( 1 pt) Explain the reason for this pH range. Wine?s chemical and biological stability are very dependent on pH value. The best range of pH for wine is at 3.0 to 3.5 because it helps improve the stability, and winemakers say that it?s so stable in that range that pH level is crucial in wine-making. Lower pH also inhibits bacteria, causes sugar fermentation to progress better and has a direct influence on the hot stability of wine. (1 pt) What happens if the pH of the wine is high? What is the problems associated with this range? When the pH is high, bacteria will grow fast and undesirable bacterial fermentation is more problematic. It will also have worse color and less biological and chemical stability. (1 pt) What is Specific Gravity? What effect does the production of alcohol have on the wine must? Specific Gravity is the ratio of a liquid or solid of an equal value of water at 4 degrees Celsius. It is the measure of the density of a liquid. Alcohol will alter the density, and can be measured with the hydrometer. (0.5 pt) How is the Percent Alcohol determined? To determine the percent alcohol you need to use the equation (SG2 ? SG1) / 0.0074. (1 pt) What chemical process results in the formation of a polymer and turn releases water? Why is this process important? Protein Synthesis, it is important because without it our body?s energy levels would diminish quickly