A Report On North Georgia

A Report On North Georgia
North Georgia is an area in which grapes are grown for wine making that is rich in a number of elements that make the region one that develops
good quality wine. Though not quite as large as other regions in the United States, there are a number of elements unique to Georgia that in turn
helps these grape growers develop wines with unique flavor characteristics. This paper will address many of those elements, as well as various
techniques used for grape growing, diseases grape growers have to battle, the benefits to viticulture in this region, among a number of other
components. The goal of this paper is to help with an expansion of knowledge of the components explored about what it means to grow grapes for
winemaking in North Georgia.... Show more content on Helpwriting.net ...
This particular disease is mostly a problem farther south than in north Georgia, but there have been records of PD being a problem for grape growers
in the northern part in the past (Westover). There are four distinct climate zones that have a huge influence on grape production; the Northern Blue
Ridge Mountains (Tennessee Valley), the Valley and Ridge district, the Piedmont district, and South Georgia. North Georgia grape growers must take
each of these climates into account when choosing which grapes to grow, because there are certain grapes that are prone to flourish in each of these
various climate zones. There are also various different types of trellising for various grapes and elevation, the intense runoff from mountain hillsides
has been something North Georgia grape growers have had to perfect in order to make the wine industry in North Georgia what it is today (Krewer).
Muscadine grapes are a rich source of dietary fiber which helps with more regular digestive health and ellagic acid, an anticancer compound.
Muscadine grapes also contain a significant amount of resveratrol (which has proven to have so many health benefits it is being produced in a
supplement form) in the skin, pulp and seeds. There is a source of dietary fiber, resveratrol, and ellagic acid in Muscadine grapes. All of these
elements each offer a specific health benefit. For example, ellagic acid has been known to significantly impact one 's likelihood to get
... Get more on HelpWriting.net ...

Chemistry : The Chemistry Of Winemaking
The Chemistry of Winemaking Whether one wants to believe it or not, our lives are surrounded by chemistry. From toasting a piece of bread in the
morning to turning on our vehicles to go to work, without chemistry, none of this would be possible. This notion is especially true in the production of
wine. Although one can simply just buy a bottle of wine right off the shelf, there is a lot of work that goes into producing fine wine. In order to
produce wine, there are plenty of chemical steps that occur before it is bottled and distributed in order to sell. In order to understand exactly how wine
is produced, one must go all the way back to it's main component – fruit. In many cases, wine's main component is grapes. Grapes are grown on a ...
Show more content on Helpwriting.net ...
Once the stems are removed, thee bunches of grapes are transferred by a conveyor belt to a tank, in which they are then pumped into a vessel that is
designed for fermentation. As previously stated, fermentation, defined as an enzymatically controlled anaerobic breakdown of an energy–rich
compound, is what transformed grape juice into wine. This is where the color of wine takes place. If one wants to make red wine, the grapes
would be fermented with their skin in tact; if one would like to make white wine, the grapes are pressed, separating the skin and juice from the
grapes and are then fermented. Depending on the winery, the grapes are either mechanically pressed or foot trodden, popularly known as crushing
the grapes by stepping on them with one's bare feet. Sulfur dioxide is added during this process in order to ensure that the mixture does not oxides
and it also inhibits microbial activity. The addition of sulfur dioxide has been around for quite some time. According to Pat Henderson, "[s]ulfur
dioxide was first used in winemaking when the Romans discovered that if you burn candles made of sulfur inside empty wine vessels it would keep
them fresh and prevent them gaining a vinegar smell." The process of pressing in continued over a period of time to ensure that there is no bacterial
growth on the surface of the mixture. After the mixture has been fully pressed, it is then transferred into a stainless steel tank in

California Climate Changes
The figure on the left is the modern climate of California and the figure on the right is the prediction in 100 years. One can see the changes expected
in biomes which will affect where vineyards are located. Areas of tropical rainforest will increase which are unsuitable for grapes as it limits the
differential between warm, dry summers and wet cool winter. It would be suggested for vintner's to analyze what their region's climate will transition
to, and begin preparations to grow grapes better suited for the environment. Transitioning grape types could be a comparatively inexpensive adaptation
to climate change versus moving ones vineyard to a climate best suit for their variety. In addition, moving vineyards could be detrimental to complex
ecosystems. It should be noted that grape vines on average live at least 20 years. Therefore, future planning will be necessary to transition vineyards. ...
According to IPPC, global warming is not uniform– there is greater warming over land, with greater warming at the higher latitudes, especially in the
Northern Hemisphere. Rising temperatures worldwide will have extraordinary effect upon agriculture; however, few crops are as susceptible to minor
changes in climate than grapes, especially premium wine quality grapes. By 2100, it is possible that the United States could lose up to 81% of its
premium winegrape acreage. In California, warming temperatures and a reduction in fresh water in the next half century may deliver an enormous
loss of land suitable for premium grape production, especially in Napa and Santa Barbara Counties where land loss could be near 50% of current
acreage. Another study suggests that these regions would be lost completely finding only the narrow coastal bands and the Sierra Nevada left suitable
for wine

Determination Of An Unknown Concentration Of Vinegar Essay
An investigation was conducted to determine an unknown concentration of ethanoic acid in various types of vinegar. Vinegar is a liquid that consists
of around 4–8% ethanoic acid (CH3OOH), water and other trace chemicals (Wikipedia, 2018). The vinegars used in this experiment were wine, white
wine and apple cider and they have 6%, 5% and 4% ethanoic acid concentrations respectively (University of Sydney, n.d). Vinegar is produced by the
fermentation of ethanol by acetic acid bacteria. An acid is considered strong if they completely ionise in water to produce hydrogen ions and have a
low pH, an example of a strong acid is hydrochloric acid (HCl). Weak acids, however, do not fully ionise and instead form an equilibrium mixture.
Ethanoic acid ... Show more content on Helpwriting.net ...
It occurs when enough base is added for a neutralisation reaction to occur. The equivalence point between a weak acid and a strong base is pH 8.72.
It must be attained precisely to produce accurate results. This is done by slowly adding the titrant to the analyte. The end point of the experiment
refers to the point at which the indicator changes colour because of an indicator. The indicator phenolphthalein has a pH range of 8.2 to 10.0 and is
used to determine the endpoint as it shows when enough of the base has been added to fully react with the acid. It remains colourless in an acid and
when neutral, however, when the solution becomes basic, it turns pink. When it turns a pale pink, the endpoint has been reached and the amount of
base can be determined, and the concentration of acid can be found. However, if the solution is overly titrated, it will turn a bright pink. This means
that the results are no longer precise nor accurate. When the endpoint has been reached, the amount of base used can be determined, and thus the
concentration of the acid can be found using

Yogurt Lab
Microbiology report
Aim: To investigate how the pH of yogurt is being affected by keeping it in different environments and at different temperatures.
Method:
1.Prepare five specimen screw in jars.
2.Take a ruler and mark 3 cm on the jar.
3.Get some yogurt and pour it onto the mark.
4.Use measuring cylinder and pour the yogurt into it there should be 35 ml (just for checking).
5.Repeat this 25 times.
6.Put five in each treatment (fridge, freezer, water bath, room temperature and incubator).
7.Record pH of the yogurt (pH 6 at day 0).
8.Record the pH every day from each treatment.
Average pH for treatment
Treatmentday 0day 1day 2day 3day 4day 5
Freezer655555
Fridge64.54.54.54.54.5
Room Temp64.54444
Water bath644444 ... Show more content on Helpwriting.net ...
The bacteria then secrets its enzymes onto the food particles (lactose) into glucose and feeds on it. The bacteria than goes through anaerobic
respiration, breaks down the glucose and turns it into energy and uses it to reproduce, at the same time the bacteria also produces a by–product: lactic
acid and this is what makes yogurt taste sour. The different temperatures will affect the bacteria and which also slows down, speeds up or even
totally stops the progress. In our data above, we can clearly see that a temperature between 20 and 40 degrees would be best for the bacteria to live
in. The freezer was too cold and slowed down the progress, the incubator was too hot and killed all the bacteria. All this means that us humans are able
to speed up or slow down the process of making yogurt by placing them in different

Descriptive Words for Wine
DESCRIPTIVE WORDS FOR WINE
Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster
's palate. In order that one wine, tasted by several individuals, be reported in the same way by each, it is necessary that all of the tasters use the same
words for the separate palate impressions the wine creates. The terms used in sensory examination fall naturally under the four headings of appearance,
color, taste and odor.
I.APPEARANCE: The appearance of a wine is judged upon whether or not the wine seems clear or contains sediment or suspended material of a
colloidal or larger particle size.
Brilliant: wines free of any visible solids and ... Show more content on Helpwriting.net ...
Aroma and Bouquet Odors: The term aroma is reserved to describe those pleasant and desirable odors which are characteristic of the unfermented grape.
Fermentation aroma refers to the additional odors present in the wine after fermentation. Fermentation aroma may consist of the odors from the
fermentation by–products common to all fermentations and the odors from the substances produced by the action of the yeast and the basic aroma
substances in the grapes. Bouquet refers to the odors produced by the interactions of the aroma substances with the container, with a small quantity of
oxygen, and with one another. One can distinguish tank aging bouquet from bottle bouquet. It is particularly during long bottled aging of suitable red
tables wines, that pronounced bouquet develops.
1.Aroma: a)Varietal: Certain of the grape varieties, when grown under optimum conditions, have aromas which are characteristic of the particular
variety. While some of these characteristic varietal odors may be described as smelling "like some other fruit" or in general terms, it is felt that the
varietal aromas are basic to sensory examination and that they should stand as such. Trained enologists should have a built–in impression of the basic
aromas of those varieties in which the aroma is easily detectable, so that when confronted with an unknown sample, they are capable of recognizing and
identifying the aroma. Some of the varieties considered

Wine: A Secret Ingredient to a Savoury Meal Essay
Using Wines in Cooking Delicious Food Recipes
Want to know a secret ingredient to a fine meal? Simply add wine to any food recipe–and your meal will never be 'bland' or 'boring'.
Wine makes good food tastes even better. Apart from it being a perfect drink after a delicious meal, wines can also be used in cooking mouth–watering
food recipes. Like spices and other food seasoning that add flavour to any dish, a drop of wine in your cooking can intensify, enhance and accent the
aroma and flavour of your favourite dish.
Red or white, a variety of wines can be used as a marinade, a substitute for cooking liquid (i.e., vinegar), or as a flavouring to a finished dish. Indeed,
adding wine into your cooking gives off a fragrant and ... Show more content on Helpwriting.net ...
Acids, like lemon juice and vinegar, give the wine its sharp bite. The acids in red and white wines help bring out the natural flavours in a mild food
like fish and vegetables. In contrast, tannins give the red wine its bitter element, the same taste you will find in a strong cup of coffee or tea. Wines that
contain tannins work well with strongly flavoured dishes and hearty food such as meats.
Enhance the flavour of any food recipe by adding wine at the right time.
When cooking with wine, always remember that a small quantity is enough to enhance the flavour of the dish. So you need to be careful not to use
too much wine as the flavour can be overpowering. Also make sure to add the wine on the right time so that it can impart its flavour in your dish.
Avoid adding the wine late in the preparation because it can give your dish a harsh quality. For best results, let the wine simmer with the food in order
to accent the aroma and flavour of your cooking.
Use the right type of wine.
Sweet versus dry? White versus red? Don't be afraid to experiment when it comes to cooking with wines. As a general rule, light–flavoured wines go
with delicate flavoured food recipes. The same is true with bold–tasting wines, they will do well with boldly flavoured dishes. However, always
remember that in choosing the type of wines for cooking, you need to consider the flavour that you want to highlight in your recipe. In line with

Paired Rould Research Paper
As usual paired СЃorrectly, wine and food СЃould СЃomplete each other. If they are paired inСЃorrectly, it СЃould make any unfavorable qualities in
the wine or the food.
In general, when people СЃonsume wine and food that have a similar aroma, flavor, texture or weight, the СЃombination makes both the wine and the
food taste better. As an example, rich, flavorful wines, such as a РЎabernet Sauvignon, СЃould be paired good with strong flavor food, such as a rib –
eye steak.
SeleСЃting a wine to serve with a dish that has a complex range of flavors may seem СЃhallenging at first. Server should try to understand the
strongest taste in food and to try complete it.
When choosing wine to pair with food, server should СЃonsider the СЃharacteristics of the wine,

analysis of wine data
Data Mining to model Wine Preferences Final Project Abstract: To sustain its immense growth in the last decade, the wine industry has started
investing in new technologies that assists superior wine making and efficient selling processes. This paper proposes how data mining techniques can
be used to predict human wine preferences. The Wine dataset addressed in this paper was collected between May–2004 and Feb–2007 and is available
at: http://archive.ics.uci.edu/ml/machine–learning–databases/wine–quality/ It is to be noted that a considerable research has been done on the dataset
and support vector machine (SVM) algorithm is known to yield best results [1]. This paper addresses the dataset using supervised M/L... Show more
content on Helpwriting.net ...
VA can be caused by several acids, even though its primary source is acetic acid. At higher levels, however, VA can give wine a sharp, vinegary
tactile sensation signifying a seriously flawed wine [3]. Increase in pH degrades the Wine Quality: In fact, pH's higher than 4.0 are generally
avoided as spoilage is more likely to occur above this level. A low pH value wine provides a fresher taste, increases ageing potential and shifts color
equilibrium to more red pigments [4]. Fixed acidity, citric acid content does not matter: On the contrary, the fixed acidity content has a significant on
wine quality Using Decision Trees: Pre–processing: To build a decision trees model we discretize all the numeric attributes using the Filters options.
We use 4 bins to discretize all numeric attributes. We leave the class attribute (Quality) as type numeric. By using the default parameters for J48, we
get the model shown in Fig–2. Correctly Classified Instances 1049 65.6035 % Incorrectly Classified Instances 550 34.3965 % Kappa statistic 0.4291
Mean absolute error 0.1589 Root mean squared error 0.2819 Relative absolute error

Acid-Base Chemistry Lab Essay
The purpose of this lab was to determine the pH and total acidity of grape juice and wine. A second purpose was to experimentally determine the pKa
of a monoprotic weak acid, polyprotic weak acid, as well as, a free amino acid, alanine.
Acids and bases were defined by Bronsted–Lowry in 1923, in which acids were described as substances capable of donating a proton and bases are
substances capable of accepting a proton (Thompson and Dinh 2009). In addition to defining acids and bases, Bronsted–Lowry further classified acids
and bases as being either strong or weak. By definition, a strong acid or base is a substance that is completely dissociated in aqueous solutions and in
contrast, weak acids only partially ... Show more content on Helpwriting.net ...
Once all reducing sugars are fermented to ethanol, yeast levels begin to decline and lactic acid bacteria are able to grow.
Alcoholic fermentation is followed by malolactic fermentation (MLF), which is a current method wine makers utilize to reduce wine acidity and to
obtain microbial stability in wine (Husnik and others 2006; Ugliano and Moio 2005; Lonvaud–Funel 1999). L–malic and L–tartaric are the two main
organic acids found in grape musts (Husnik and others 2006). The purpose of MLF is to transform L–malic acid into L–lactic acid, with the release of
carbon dioxide. The decarboxylation of L–malic acid to L–lactic acid is usually conducted by lactic acid bacteria genera, such as Oenococcus,
Pediococcus, or Lactobacillus (Ugliano and Moio 2005). Once all malic acid is degraded, lactic acid bacteria must be eliminated by sulfiting
(Lonvaud–Funel 1999). Sugar and alcohol content are two basic, yet important quality factors of wines (Son and others 2009). Sugar and alcohol
concentrations are vital components of wine that must be carefully monitored during the entire fermentation process. Common methods for
determining alcohol concentration are: measuring boiling point, distillation and specific gravity, chemical oxidation, and gas–chromotography (Son
and others 2009). As outlined by Son and others (2009), the soluble solids portion of wine,

Biochemistry of Natural Wine Making
Wine is of great importance in our society today, and has been so for thousands of years. Grapes have been cultivated for wine production in the
Near East since 4000BC, and in Egypt since 2500BC. They were spread from the Black Sea to Spain by the Greek Empire,into Germany by the
Romans and to the New World by Columbus. Wine has had religious significance as both an offering and a sacrament since Biblical times, and this
has helped its development. Today an enormous variety of wines are available, made from more than 5000 varieties of a single species of grape: Vitis
vinifera. In the production of all these wines, chemistry is important, and as some of the complexities of wine chemistry have begun to be understood
chemists have been ... Show more content on Helpwriting.net ...
There are six main classes of phenolics found in grapes: catechins, procyanidins, anthocyanins, flavonols, hydroxycinnamates and hydroxybenzoates.
The difference between red and white wines is due to the different types of phenolics in the two beverages. The simple phenolics – the
hydroxycinnamates and hydroxybenzoates – occur in the flesh of the berry and so occur in both red and white wines. The other more complex
phenolics, known collectively as flavanoids, occur in the skin, seeds and stems and so occur mostly in red wines. The procyanidins are also known as
condensed (or non–hydrolysable) tannins, and it is these that give wine most of its astringency. A further group of tannins, the hydrolysable tannins,
are found in wine that has spent time in oak barrels. These tannins are also astringent, and are complex esters of glucose and gallic acid. Anthocyanins
are the commonest source of colour not only in grapes but in all flowering plants. Their color depends on the number of hydroxyl groups on the
molecule and can range from orange through red to purple.
The fourth major constituent are aroma compounds. The basic flavor of a wine is formed from the balance of sugars, acids, phenolics, and ethanol,
but the character of the wine is provided by the volatile aroma compounds. Over 1000 of these volatiles have been identified in wines from around the
world, all present at low, almost trace, levels. The most important volatiles in the grape

Tannins: How Do Your Teeth Get Stained?
How Do Your Teeth Get Stained?
According to the people with Crestв“‡ toothpaste, "Tooth Discoloration Comes From Tannins". Tannins, also known as polyphenols, is the chemical
compound that stains human teeth. Tannins, like other polyphenols, release from the skins, seeds, and stems of the plants they come from when they
are macerated. Take the making of wine, for example. The grapes soak in the grape juice just after the grapes have been pressed. During this process,
the natural tannins in the grape skin, seeds, and stem release into the juice which is used to make the wine. The tannins in drinks like wine and coffee
not only stain teeth, they also cause a dryness in the mouth. Tannins aren't the only stain–causing factor, though; there are also acids. Acids break down
and soften the enamel on the teeth, causing the enamel to become rigid with cracks and crevices making it easy for stains to fit into the rough patches.
Drinks like grape juice, tea, and coffee all have strong amounts of pigmentation which, along with acids and tannins can cause teeth to turn colors that
we don't want them to turn. The powerful color pigments can absorb into the tooth enamel and also get into the cracks and ridges resulting in some extra
bad stains on teeth. ... Show more content on Helpwriting.net ...
The pH of black tea is found at an average of 4.9–5.5–almost over the "safe" pH level. The sourer a certain tea taste, the more acidic it tends to be, but
that is not always true. A Turkish study did discover that fruit teas that tend to be sweet, are slightly more acidic than herbal teas. The acidity in black
tea is fairly neutral, but the pigmentation in black tea could be a game changer when it comes to staining

How Does Soda Affect Our Teeth
People who drink 3 or more glasses of soda each day have 62% more tooth decay, fillings and tooth loss than others. This means that soda has a huge
effect on your teeth. We didn't always have a tooth brush to keep our teeth clean. But now thanks to dental advancements we do. Teeth have been the
same way since the human race has started.even when it's unflavored, fizzy water contains an acid–carbonic acid–that gives it its bubbles. That acidity
can gradually wear away tooth enamel. Fizzy water is also in soda meaning that the carbonation in the soda wears away the tooth enamel.The bacteria
contained in the plaque feeds on the sugar in foods you eat or drink. Acids are created in about 20 seconds and last for about 30 minutes. Those acids
can

Baking Soda Experiment
Have you ever wondered how people make those model volcanoes erupt? Well that is a chemical reaction of an acid and a base or in this case
vinegar/lemon juice and baking soda. The same volcano experiment method can be used to inflate a balloon without touching it. All that you need
is a bottle, balloons, baking soda, and a variety of acids. The balloon will inflate and a chemical reaction will occur("What happens when you mix
vinegar and baking soda.") What happens when you mix an acid and a base is an acid base reaction. This is when you add the baking soda into the
water bottle that has either white vinegar, red wine vinegar, or lemon juice in it. These liquids are all acids and the baking soda or bicarbonate is a
base. When they are mixed,... Show more content on Helpwriting.net ...
This can be measured by the size of the balloon. The bigger that the reaction is the more carbon dioxide it will produce. If the reaction creates more
carbon dioxide or gas the balloon will be bigger in size. The way that this experiment can be measured is by using a string. You can measure the
width of the balloon by using the string and then mark it where it meets the end, or where it wraps all the way around. Then the string will be
measured on a ruler. Whichever string is the longest is the one that created the most carbon dioxide. This is how the combination of either white
vinegar, red wine vinegar, and lemon juice mixed with baking soda will create the most carbon dioxide is

Process Of Maturation Of Rice Wine
Generally, the process of maturation of rice wine need place it into containers for several months or one year prior to conducting the accelerated
maturation. After one year, the rice wine was matured by an ultrasonic process. It is can be seen from figure 1 which is a diagram of the ultrasonic
waves. In order to generate ultrasound energy to the rice wine, a 20 kHz ultrasonic wave generator was used. The ultrasonic wave generator had
piezoelectric chips which generated electrons, then it accumulated they vibrated to produce ultrasonic waves. The energy of ultrasonic waves
vibrated the rice wines and then using a 10 mm orifice atomizer to force the rice wines. A 10 mm orifice atomizer was chose since this nozzle
amplitude energy was most suitable in terms of atomizing the bulk wine liquids into a spray of smoke like mist droplets to fulfill the ultrasonic
process. The wine appeared in the form of a mist and the mist particles were then collected and replicated many times until all enough for further
analyses. All the ultrasonic circulation aging treatments were in closed chambers to prevent evaporation loss of the wines and assure the best
collection of the misted wines. The rice wine was matured repeatedly by this process up to 16 times. The matured rice wine were collected after each of
the 16 ultrasonic circulation aging treatments. Alcohol content, pH value, gas chromatography measurements, sensory evaluation, and the time of
maturation of matured rice wine was analyzed.

Vinegar Lab Report
For this experiment, we used three different types of vinegar (distilled white, white wine, and champagne) to test the acetic acid within each. Our
experiment was aimed to test the amount of acetic acid within each type of vinegar and compare it to the amount listed on each bottle. Our research
question was, what type of vinegar contains the most acetic acid? The phenolphthalein indicator turned a light pink color to indicate when the acidic
solution turned neutral due to the addition of titrant. The goal of this experiment was to test the acetic acid within each bottle to see if our data
matched the value listed on the bottle.
Background
Vinegar is made from the fermentation of ethanol which was previously a sugar. The process of ... Show more content on Helpwriting.net ...
Experimental Procedure Prior to starting this experiment, we researched and studied the materials used in the lab to make sure we had the proper
safety equipment. Prior to obtaining the materials lab glasses and understood that if hydroxide got on our skin, we needed to quickly wash it off
with water. To start the experiment, we added 1.5 ml of the first vinegar sample into a volumetric flask and filled the rest with distilled water, then
moved it to an Erlenmeyer flask. Next, we added 3 drops of the 0.5% phenolphthalein solution to the flask. After, we set up the buret with the buret
clamp and filled the buret with 0.1 M solution of sodium hydroxide. We then noted the starting level of the sodium hydroxide found in the buret to
calculate the difference in volume following the titration. Next, we placed the beaker under the buret. After, we started to let the sodium hydroxide
leak out of the buret and swirled the Erlenmeyer flask while under the buret. When the pink color begins to show up but quickly disappear, we
slowed the buret to a drop by drop pace. When the solution turned a very light pink and stayed at that color, we stopped the flow of sodium hydroxide.
Next, we removed the Erlenmeyer flask from under the buret then, we recorded the level of titrant

Business Intelligence
Introduction: The report focuses on data mining approach to predict human wine taste preferences. A large data set is considered with white and red
wine samples ("Vinho Verde" wine from Portugal). The inputs include objective tests (e.g. PH values) and the output is based on sensory data
(median of at least 3 evaluations made by wine experts). Each expert graded the wine quality between 0 (very bad) and 10 (very excellent). Due to
privacy and logistic issues, only physicochemical (inputs) and sensory (the output) variables are available (e.g. there is no data about grape types, wine
brand, wine selling price, etc.). Datasets Considered: Each record contains 12 attributes. Each record contains a set of attributes and one attribute...
idity volatile acidity citric acid residual sugar chlorides free sulfur dioxide total sulfur dioxide density pH sulphates alcohol R/W quality Test
mode:10–fold cross–validation === Classifier model (full training set) === Linear Node 0 Inputs Weights Threshold–0.02275995959002934 Node 1
–0.653393136396115 Node 2 –0.7469969878051129 Node 3 –0.704911518425741 Node 4 –0.701794263076919 Node 5 0.5998183336312791 Node
6 0.3337874695758612 Sigmoid Node 1 Inputs Weights Threshold–14.592503430015068 Attrib fixed acidity 0.6573199798982804 Attrib volatile
acidity –0.32516080283177706 Attrib citric acid 0.2564336792108779 Attrib residual sugar 2.0486838393264843 Attrib chlorides
–0.7503764443370672 Attrib free sulfur dioxide –7.559699636268105 Attrib total sulfur dioxide –0.7037414666514369 Attrib density
–0.12222961725416373 Attrib pH 2.173130400861142 Attribsulphates–8.301551882234396 Attrib alcohol –1.376404787081152 Attrib R/W
–1.750605684541054 Sigmoid Node 2 Inputs Weights Threshold–3.645163438052926 Attrib fixed acidity –0.8389921784313095 Attrib volatile
acidity 4.083424113977112 Attrib citric acid–6.32779829071717 Attrib residual sugar –1.2885398323120203 Attrib chlorides 1.7232054266992476
Attrib free sulfur dioxide 3.12473374735373 Attrib total sulfur dioxide –0.782474566415625 Attrib density 2.478505776050499

How Did Joseph Lister Use Antiseptic Surgery
By Joseph Lister using antiseptics in surgery, the cleanliness of modern surgery is very sanitary and does not cause infection to patients and many of
the infections led to amputations and death.
Joseph Lister was born in 1827 in Newham and he died in 1912. (Lister's carbolic spray, n.d. para. 1) Lister married his boss's daughter Agnes. Lister
and Agnes had no children. Agnes was always helpful in his experiments. (Lamont, 1992, para, 7) Lister was always interested in science, even as a
child. He used the failures of others to develop antiseptic surgery. (Dronsfield & Ellis, 2009, para. 20) He received a Bachelor's degree in Medicine and
Surgery. He went on to become a doctor and received many medals for his achievements. (Lamont, 1992, para. 4) Joseph's father designed a
microscope lens that did not distort colors and opened the way for microscopes to be used as a scientific tool. (Lamont, 1992, para. 3) ... Show more
Surgeons did not wear gowns or gloves. They did not realize that it mattered because they believed it came from bad air, not bacteria. Also, they did
not cover their hair because they believed infection came from bad air rather than themselves. Surgeons did not wear masks to wear masks to cover
their mouths or noses. During procedures, doctors did not sterilize the instruments they were using. The instruments they used were not easily cleaned
or sterilized. (Lister's carbolic spray, n.d. para. 4) Water in hospitals was mostly polluted and caused illness to both the patients and the doctors. (Joseph
Lister and the story of antiseptic surgery, 2017, para.

New Zealand 's Leading Wine Producing Area
Report
Marlborough is New Zealand 's leading wine producing area. Marlborough produces over 75% of the country 's total export wine. Blenheim is said to
be the most productive alcohol region in New Zealand due to its' large amount of sunshine hours per year. Moisture, light intensity and temperature
show a repeating trend annually in Marlborough making it easy for winemakers predict and rely on the weather. Photosynthesis is the process that
plants carry out in order to use energy from sunlight to convert carbon dioxide and water into glucose and oxygen. More sunshine, increases the rate of
photosynthesis in the grape vine. Steady successful photosynthesis ensures the plant produces its highest quality fruit.
Alcohol is defined as a carbon chain with a hydroxyl group attached. Alcoholic beverages for social consumption are specifically made from ethanol.
Ethanol is a 2 carbon chain with a hydroxyl attached. There are many processes within winemaking to get the flavours that are characterised into
different types of wines. Initially wine is made by crushing grapes to extract juice. From this stage the juice undergoes two main types of fermentation.
Primary fermentation is the first stage and most active of fermentation, occurring under aerobic conditions.. Sucrose is a dimer (a molecule or
molecular complex consisting of two identical molecules linked together) of glucose and fructose molecules. In the first step the enzyme invertase
cleaves the glycosidic linkage between

Essay on Different Types of Fermentations
Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can be made with other fruits but the true term of the
word wine means the fermentation of grapes. To make wine there are many chemical reactions that have to take place in order for the wine to be
drinkable. The process of making wine involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide because of the
microorganism of yeast. There are also many other chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is produced in the fermentation process, contains an
OH group which can be seen in figure 1. Ethanol is also a part of ... Show more content on Helpwriting.net ...
Other yeast enzymes can make simple sugars out of disaccharides (double sugars), which are found in certain organisms. (Discovery, 2014)
The yeast provides enzymes that breakdown the sugar molecules. An enzyme is a catalyst that helps a reaction take place without undergoing any
permanent change. (SMITH, 2006) When the yeast is added to the wine it acts as a catalyst to change the sucrose into fructose and glucose which is
shown in the equation below. According to (Ancira) glucose is the body's preferred energy source of sugar also known as blood sugar, fructose is a
sugar naturally found in fruits and vegetables and sucrose is commonly referred to as table sugar which is produced from sugar cane.
C12H22O11 + H2O пѓЁ C6H12O6 + C6H12O6
Sucrose + Water пѓЁ Glucose + Fructose
The yeast also holds another enzyme called zymase which is responsible for reacting the glucose and fructose into ethanol and carbon dioxide which
can be seen in the equation below.
C6H12O6 пѓЁ 2C2H5OH + 2CO2
Glucose/Fructose пѓЁ Ethanol + Carbon Dioxide
(O'leary, 2000)
Because yeast is a living organism it has to be kept alive by using certain measures of control. The yeast needs to be kept at a controlled and
preferably low temperature to keep it alive and to enhance the colours and flavours of the grapes and the clarity of the wine by creating aromatic
compounds from the skin and esters. (Human Touch of Chemistry) Also to keep the

Coffee Stains Your Teeth Research
Coffee is one of the beverages that stains your teeth the most if you keep drinking too much coffee.Coffee can make you have black stains instead of
yellow stains.All coffee contains acid,acid can cause damage in your teeth.While some coffee contains caffeine,caffeine can also cause damage to your
teeth.Caffeine is a coffee plant that they use for the coffee that you drink.Coffee doesn't just stains your teeth it also make you stay awake,but it also
make you more clumsy and improves coordination. Tea is also a beverage that stains your teeth because tea also make you have bad breath but also
make you have yellow teeth.Also just like coffee,tea contains caffeine,tea boosts your exercise endurance.It can also prevent heart attacks and
cancers,scientists studied that green tea is the beverage that caused heart attacks and it also helps your body recover from radiation since green tea
contains caffeine. Coca–Cola is something that most people consume every single day. Cola can cause for your teeth to have stains either yellow
stains or black stains because it depends on what kind of

What Makes A Good And Bad Acids? Wines And Their...
The topic of acids in wines has been the center of discussion many times in our wine circles. It is important to realize that both good and bad acids
exist in the wines that we drink. Let 's explore the different acids in wines and their influences on the wines that we drink.
Two common acids in wine are tartaric and malic acids which vary depending on grape variety and region that they are grown. A good example is
looking at the Chardonnay varietal from France verses Napa, California. A Chardonnay from Burgundy France has a lower concentration of malic acid
than one from Napa Valley of California.
Both tartaric and malic acids are nonvolatile, meaning that they do not evaporate or boil off when wine is heated. An example of a Volatile acid in
wine is acetic acid which is vinegar. Acetic acid boils off easily when heated, and is bad or undesirable acids in wine. Volatile acidity is part of the
fermentation process and is normal when it is only about 0.03–0.06% of the final product. One thing to note is that some old Italian wines had acetic
acid that can be detected in the aroma and taste and is acceptable by drinkers of this style. This means that it is a little higher than the normal
0.03–0.06%. But if it gets too high it also would not be palatable. Tartaric and malic acid production occurs during grape development and is affected
by temperature. Warm climates case the acids to be removed from the grapes through respiration. This causes the wine from a warmer

Reasons for Using Hops in Beer
Hops are one of the ingredients in beer that contains bitter flavor. Hops are flowers of Humulus lupulus and usually it is used in brewing. Hop plants
have four main structures, which are strig, bracteole, bract, and lupulin glands. Lupulin glands contain resins and essential oils. Bitterness comes from
alpha acids in lupulin glands. According to textbook (2012), hops have two basic market classes, bitterness and aroma. When hops are placed to the
wort in the beginning of the boiling, it creates the bitterness. When hops are put into the boiling process at the end, it creates the hoppy aroma
(Oliver, 2012, p. 459). The reason of adding aroma hops at the end is to minimize the evaporation (Agnew, 2008, p. 5). By boiling the hops, alpha
acids are isomerized, which is a chemical process that changes alpha acids to provide bitterness. Hop's flavor and aroma are developed from
essential oils in lupulin glands. The process is similar with bittering. The flavor comes from oil dissolving into the boiling wort. Bitterness of hop is
measured by IBU. IBU is international Bitterness Unit that is a standard for measuring bitterness (Oliver, 2012, p. 489). According to textbook (2012),
"IBUs are calculated values composed of the quantity of material in wort of beer derived from hop resin, multiplied by the fraction 5/7" (Oliver, 2012,
p. 490). There are several reasons for using hops in beer. According to textbook (2012), "hops increase its microbiological stability, help stabilize

Wine Production Essay examples
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was
explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content;
one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess
the quality of the wine. The taste testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only sampled each
wine, but also sugar water and tonic water. This enabled the validity of the results to be assessed. It was found that the majority of the... Show more
During the Investigation, the sugar levels decreased. This was because the sugar was being converted into carbon dioxide, water and most importantly,
the energy required by the yeasts. Further supporting the research, it was found that Wine C, the wine with the greatest alcohol content, experienced
the greatest change in sugar levels throughout, the next highest was Wine B and then finally Wine A, the wine with the least amount of sugar. The
taste test that was conducted also supports this information, with the majority of the taste testers concluding that Wine C had the greatest alcohol
content of the wines, followed by B and finally A.
Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain tolerance level of alcohol; and once this level is
exceeded, the yeasts die and are no longer able to reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic
content, any level higher than this would cause the yeasts to die off. The wines that were produced during the Investigation, had predicted alcohol
levels of 12%, 14% and 18%. Therefore it was predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore
the sugar level of the wine would no longer decrease. Through observing the table of results and graph 1, it can be seen that the experimental results
justified these findings. It was found that Wine C's sugar levels

Analyzing The Production Of Grapes
Viticulture examines the production of grapes. Viticulture takes into account everything outdoors, including key factors such as geography, climate,
soil, drainage, graftinВ¬В¬g, the vine life cycle, and harvest.
Geography: Mountainous terrain = water run off which helps with drainage.
Climate: Warm locations will produce sweeter and riper fruit, therefore creating sweetwine with high alcohol content since these grapes are producing
more sugar for the yeast to eat. When the climate is cool, lower temperatures maintain the acidity and make it hard for grapes to ripen.
Soil: Dry, arid soil is critical since grapes don't do well in rich, organic soils. If wines receive a large amount of nutrients, they go vegetative which is
when grape ... Show more content on Helpwriting.net ...
This guarantees a harmless, and safe process through the use of natural and environmental friendly methods.
Phylloxera is a microscopic, yellow sap–sucking insect that feed on roots and leaves of grapevines. This insect can infest a vineyard as a whole and
ruin every vein on the property. It has had a huge impact on the wine industry because it allowed for the introduction of grafting. Phylloxera kills
European vines therefore in order to grow European grapes on American soil one must graft a European vine to an American root allowing for the
different grape types to survive and thrive.
The 5 S's are important to take into account when tasting wines. Sight, Swirl, Smell, Sip and Spit are essential to understand.
Sight: When first pouring a glass of wine, you want to hold it to a white background in order to have a clear vision of the wines color. If a white wine
has hints of green it indicates youth and acidity. Darker shades indicate bolder flavors or the wine was held in a oak barrel. When viewing a red wine,
less color indicates aging and a subtle flavor. You can also determine age by the amber outer ring that is present; if a wider ring is visible the wine is
older.
Swirl: By tilting the glass, and swirling this action enhances the wines flavor and natural aroma. Moreover when you swirl, "legs" and "tears" appear
on the glass itself allowing for observation. If the drippings are wide and slow it indicates a heavier wine, while

The French Paradox Of Cholesterol And Saturated Fat Diet
The French paradox is a slogan which was first used in the 1980's to summarize the observation of low Coronary Heart Disease (CHD) rates, as
shown in figure 1, of the French despite their dangerously high intake of dietary cholesterol and saturated fat (FerriГЁres, 2004). The French acquire
approximately 38% of their energy from fat with 16% of that being saturated fat. This is in contradiction to the widely known and proved hypothesis
that a high consumption of fat is a major factor in CHD. This paradox implies a significant possibility: There is an additional factor in the French diet
that alleviates the risks associated with a high fat diet. Ryan Fujiu believes that it is the regular consumption of red wine that diminishes the dangers of
a high fat diet. He states that: "The health benefits of red wine have come to light in recent years. Hope is on the horizon, and it may be in your
glass" ref. This topic is highly controversial as there are also detriments to the consumption of alcohol. There has been much debate about this issue
for the last two decades. In order to make a plausible decision on Ryan's statement, this report will look at the advantages and disadvantages of red
wine by analysing chemicals present in wine and their effects on the human body. During the wine making process various chemicals are added, so it
is necessary to look at the wine making process first to come up with a plausible decision for Ryan's statement.
Wine making is an 8 step process as

Acids And Its Effect On The Wine Industry
I know that the topic of acids in wines have been discussed many times in our wine circles. It is important to realize that both good and bad acids
exist in the wines that we drink. Let 's look at acids in wines and their effects on the final product that we all enjoy so much.
The relative amounts of tartaric and malic acids vary depending on the grape variety and on where the grapes are grown. For example, in Burgundy,
the Chardonnay has a lower concentration of malic acid than a Chardonnay grown in the Napa Valley of California.
Both tartaric and malic acids are nonvolatile which means that they do not evaporate or boil off when wine is heated. An example of a Volatile acid in
wine is acetic acid (vinegar). Acetic acid does boil off when heated, and is undesirable in wine. Volatile acidity of 0.03
–0.06% is produced during
fermentation and is considered a normal level.
Tartaric and malic acids are produced by grapes as they develop. In warm climates, these acids are lost through the biochemical process of
respiration. Grapes grown in warmer climates have lower acidity than grapes grown in cooler environments For example, Chablis (France) produces
grapes with high acid because the climate is very cool, while Napa Valley produces grapes with lower acidity because the climate is warmer.
Sugar production in a cold verses warm climates is completely opposite of acid production. The warmer the climate the higher the sugar content of the
grapes. Australia verses

The Mackinaw Trail Winery Is A Small Winery
We have five classmates in our group and we went to visit the mackinaw trail winery together. The mackinaw trail winery is a small winery but have
complete wine system. The overall aim of this visit was to explore how the wines and vines made in the state of Michigan. We took great interest to
visit this winery because the wineries established in the twenty–first century and is also one of the fastest growing wineries in Michigan. Mackinaw
Trail Winery is a family owned business that was founded in 2004. This winery Owned and operated by proprietors Ralph and Laurie Stabile. When
we get there we saw many graph shelf near the building. After some formal greetings and introduction, Mr. Ralph Stabile and Laurie Stabile talk about
the history of the winery. We know that Mr. Ralph have a dream to makingwine so he started the conceive in 2004. At his young age, he often
pressed grape with his grandfather who was a Sicilian immigrant. Ralph operated the winery until 2010 when his son Mr. Stabile took over. Dustin
build a art facility in Petoskey because the winery need to redesign. The new site enabled the winery to continue growing while ensuring the
production of quality products. The new winery place on 30 acres hill which is planted with 15 acres of grapes. Mackinaw Trail Winery gained some
of the rewards and achievements in participating on the community development programs. The winery is become more and more Maturity and it will
still growing stronger in the next decade.

Speech On Beer Or Beer
I am going to talk to you about how beer and/or wine is somewhat good for you in some ways. Of course if you drink in moderation. I also will talk
to you about how much you should drink and how most brewery will tell you not to start drinking because of the fact of most people can not stop or
they drink too much.
Beer
Beer has loads of vitamin B6 and in a dutch study showed a 30% increase in vitamin B6 in beer drinkers, also vitamin B6 helps fight heart disease.
Alcohol is also an antioxidant which can help prevent heart disease. The bright green buds called hops in a beer are inflammation. How is this
possible you ask? This is possible because of a bitter acid called humulone, it offers a promise for both preventing and treating viral respiratory
infections. Beer
The bitter acids in beer are proven by the united states brewing company helps your digestion. Beer is a great source of silicon which is proven to
build your bones health and strongness. Xanthohumol a ... Show more content on Helpwriting.net ...
So they proves that beer is good for monkeys but what about humans well in 2 years they have access to test on humans so we will have to wait till
then. Beer is higher in protein than wine and in vitamins. Drinking a beer a day can make you look younger and your bones stronger. They have been
stronger because beer has more vitamins in it for your bones.
Wine
Wine is made from grapes so that one thing there that is good for your heart and it could prevent heart problems and some kinds of cancer. Also you
have to drink red wine because white wine is proven to give some people liver problems. There is also some problems with wine drinkers as well
they have been seeing tumors on the jaw or thigh they say that they are limb notes but they can cause pain. Wine is also a very good source of
vitamins as well so pretty much wine and beer are the same amount of things that are good for you.

Fermented Products That Are Be Marketed Globally Essay
There are several fermented products that are currently marketed globally. Vinegar is a well–known product that is utilized in many ways. Various
types of vinegars exist worldwide and they vary in taste, form, and practical use. These factors have been traced back to ancient times within various
cultures. Vinegar has been used as a food preservative, condiment, and a home remedy that has been used for centuries (Mas et al. 2014). In 1732,
the Dutchman Boerhaave noted that the "mother of vinegar" was a living organism, although he did not specify the role of this organism in the
process of acidification (Mas et al. 2014). Later, it was determined that this process was known as acetification. Vinegar is produced industrially by two
main methods, a slow process involving static surface acetic acid fermentation and a fast submerged fermentation process (Nanda et al. 2001). The raw
materials, such as sorghum, rice, wheat, grapes, or apples, determine the outcome of the vinegar (Chen et al. 2016).
In the United States of America, especially the south, many household cleaning products and integral food additives contain vinegar or its derivatives.
What is it about vinegar that makes it such a dynamic compound? Unlike water, it is bitter to the palate, and in its purest form cannot be consumed or
even handled without proper safety gloves, goggles, and lab coat. Otto and Ebner, 1959 report that the earliest known compounds of vinegar were
created via the fermenting processes

Why Do Foods That Hurt Citrus Fruit
Foods that hurt:
–Citrus Fruits
It seems strange that fruits like lemons and grapefruits, which are rich in vitamin C and offer your body lots of nutritional value, could be so damaging
to your teeth. Aside from their high vitamin content, they are also extremely acidic, meaning they will wear away at your enamel over time. Since
these fruits are great for your otherwise, you shouldn't avoid them all together– just limit the amount you eat per day and brush afterwards.
–Hard and Chewy Candies
Chewy candy like caramel or taffy sticks to your teeth for a long time, giving bacteria extra time to interact with the sugar and produce enamel–eroding
acid. Hard candies, while not as sticky, sit in the mouth for an extended period of time while they dissolve, bathing your teeth in sugary residue. Many
sour and ... Show more content on Helpwriting.net ...
Compared with smokers and tea drinkers, stains on the teeth of coffee drinkers are often more resistant to bleaching or whitening, and more likely to
become stained again after treatment.
Foods that help:
–Sugar–free Gum
It's not technically a food, but it is a great weapon against decay–causing acid. Chewing sugar–free gum after meals stimulates saliva production, which
helps rinse harmful material and food debris away from your teeth. Sugar–free gum is often sweetened with a chemical called xylitol, which helps fight
bacteria as well.
–Water
This one seems like a no brainer, but many Americans don't drink nearly enough water. Besides helping to wash away acid and residue from your

teeth, most US cities add fluoride to the tap water for extra help fighting decay.
–Dairy
Dairy is the main source of calcium for most people. Getting enough calcium is one of the best ways to keep your teeth strong and healthy. Lots of
people are lactose intolerant these days, so if you're one of those people, take a calcium supplement to make sure you're getting

Brewanomyce Research Paper
Brettanomyces is a contaminant yeast that could be present in wine and it possesses the necessary enzymes to decarboxylate hydroxycinnamic acids to
produce ethyl derivatives ( Edlin, Narbad, Dickinson, & Lloyd, 1995). Generally, the formation of ethylphenols is greater in wines with lower alcohol
concentration, due to the fact that a high ethanol content reduces yeast activity and delays the formation of ethylphenols. Brettanomyces is present on
the walls and the soil of cellars but the greatest problem of Brettanomyces contamination in a winery is found mainly in old barrels ( Garde–CerdГЎn
et al., 2002 and Garde–CerdГЎn et al., 2002). Depending on growth conditions, this microorganism can produce volatile phenols such as
4–ethylguaiacol, 4–ethylphenol ... Show more content on Helpwriting.net ...
Sites for the interaction between different molecules and yeast are located on the yeast wall. Yeast walls may bind undesirable compounds present in
must which are toxic for cells and they might provoke a stuck fermentation (medium chain saturated fatty acids) (Lafon–Lafourcade, Geneix, &
Ribereau–Gayon, 1984) or compounds which have a negative impact on the wine quality. In this way, Saccharomyces cerevisiae biomass has been
used for the disposal, by sorption, of 4–ethylphenol and 4–ethylguaiacol present in wines ( Chassagne, Guilloux–Benatier, Alexandre, & Voilley, 2005).
Cell wall mannoproteins could also adsorb ochratoxin A from contaminated grape must ( Bejaoui et al., 2004 and Caridi et al., 2006). S. cerevisiae
cell wall is described in terms of three layers, an outer electron–dense layer, an adjacent less–dense layer and another dense layer bordering the plasma
membrane ( Armando et al., 2012). The yeast wall is composed of a three–dimensional internal skeletal layer of 1,3–ОІ–glucan and 1,6–ОІ–glucan
(30–40% of wall mass) stabilized by hydrogen bonds. Other important components of the yeast wall are the mannoproteins (30–40% of wall mass),
which are the most highly exposed cell–wall molecules, and these may therefore form sorption sites ( Pradelles, Alexandre, Ortiz–Julien, & Chassagne,
2008). These components are all interconnected by covalent bonds ( Klis, Mol, Hellingwerf, & Brul, 2002). Mannoproteins are bonded by a
1,6–ОІ–glucan chain with 140 glucose residues to a 1,3–ОІ–glucan chain of approximately 1500 sugar residues ( Fleet and Manners, 1976 and Manners
et al., 1973). However, the cell wall is a dynamic structure and responds to external and internal stimuli ( Klis, 1994). The sorption isotherm analysis
allows macroscopic information of the process to be obtained ( Alvarez–Puebla, Valenzuela–Calahorro, & Garrido,

Supporting and Promoting Iowa Wines in the Market Place
Introduction
In order to support and promote Iowa wines in the market place, the Iowa Wine Growers Association, assisted by the Midwest Grapes and Wines
Industry Institute, has established the Iowa Quality Wine Consortium (IQWC). IQWC will help with consumer awareness and confidence in choosing
Iowa quality wines.
Identifying an Iowa Quality Wine
An Iowa IQ Wine will have the Iowa Quality Wine seal placed on the bottle just above the right corner of main label without covering any information
(Illustrated in the picture on the right)
Wine Evaluation Process
In order to receive the IQ label, Iowa wines submitted need to pass these three categories: chemical analysis, sensory evaluation and label integrity.
Chemical Analysis
The chemical analysis of the wines will be performed by technical staff at Midwest Grapes and Wines Industry Institutes. The chemical analysis
includes the following tests:
Alcohol (OH)
Titratable Acidity (TA)
Volatile Acidity (VA)
Total SO2
Stability
Wines must pass all of these tests in order to undergo sensory evaluation.
Alcohol (OH)
What is it? The Alcohol (OH) test measures the concentration of Ethanol in a wine, which is determined by comparing the boiling points between water
and the wine.
Why is it important? The alcohol is said to be the "soul" of the wine. Therefore, the final taste of the wine depends a lot on the alcohol that is present in
it. Without alcohol, the taste, the smell, and the texture of the wine would be very

Total Phenolic Content of Red and White Grape Juice
Determining Total Phenolic Content of Grape Juice using Visible Spectrophotometry
Formal Food Analysis Laboratory Report
February 7, 2013
By Carla Reed
Lab partner: Nina Jung
Total Phenolic Content of Grape Juice using Visible Spectrophotometry
Abstract
The health benefits of red wine are well known and consumption has been encouraged more over the years because of the populations increasing
obesity rates and the inherent complications thereof; including coronary heart disease and high blood pressure. Since the phenolic compounds in wine
combats these negative effects and originate from the grape itself the focus of this study was the total phenolic content in red and white grape juice;
measured in gallic acid equivalents ... Show more content on Helpwriting.net ...
The concentrations of total phenolic compounds are written in Gallic Acid Equivalents (GAE) in units of milligrams of gallic acid per 100 milliliters of
juice. Educational institutes frown upon buying students alcohol, even for scientific purposes, so white and red grape juices were used in this
experiment rather than wine to determine the total phenolic content by visible spectrophotometery.
Objective
The overall objective of this experiment is to measure the total phenolics' content in grape juice using a standard curve to find the sample's phenolic
concentration in milligrams of gallic acid equivalent for every 100 milliliters of juice.
Materials and Methods
This experiment used the Gilson pipetman Neo, Genesys 20 spectrophotometer, Folin–Ciocalteu's phenol reagent, saturated Na2CO3 solution as well as
the requisite test tubes, volumetric flasks, analytical scale and graduated cylinder necessary to obtain accurate results. The first step required the
preparation of the gallic acid stock solution. This was made by quantitatively transferring 80 milligrams of gallic acid into a 250 mL volumetric flask,
dissolving it into solution by using 50 mL methanol, bringing it up to volume with deionized water and mixing the solution vigorously. The final
concentration of the stock solution should be approximately 320 Вµg/mL, depending on the mass of gallic acid measured. The working solutions that

The I Set Out On A Road Trip
racy and I set out on a road trip to Santa Barbara to do a little site seeing and have some lunch. Having left late, we were met by huge crowds and no
parking. Wanting to enjoy some time away from home, we decided to continue up the coast and go to Solvang. As we approached Solvang, we saw
the sign for Sunstone Winery. Having seen pictures and hearing about their cave, it didn 't take much to convince us to stop and see what they had to
offer. Driving up and walking through a vine covered archway, you are greeted by a French style Courtyards and a picnic ground where people are
sitting around enjoying the outdoors with a glass of wine. To the right of the vine covered archway is a beautiful tasting room also reflecting the
French motif. Across the courtyard are two large wooden doors on a stone masonry structure that is built into the side of the hill. This is the
location of their barrel aging cave and is frequently used for special events by club members. Walking into the tasting room we were warmly greeted
by the staff of Sunstone. As we approached the bar, Jonathan Flores introduced himself and asked if we would like to taste their wines. Who could
refuse. Sunstone has 2 different tasting flights from which to select. They have the "Classic List" and the "Reserve List" to choose from. Sunstone 's
primary emphasis is on Rhone and Bordeaux with red varietals being their primary focus but they do have a very nice selection of white wines.
Johnathan began to

Oven Soda Research Paper
Naturally Improve Hair Quality with Baking Soda
Naturally get well Hair Quality with cooking in oven soda: Use to Improve Hair Quality:
Cooking in oven soda can be used to get well your hair quality and clean it completely from any conditioner or hair–wash dead body, giving it a
healthy shine just after a few ways of doing. You can use it instead of your regular hair–wash and you will be very surprised by the outcomes. Tip for
Hair:
4 table–spoon of cooking in oven soda 1 and 10 table–spoons of water in a small get through bottle, adjust the giving medical substance depending on
your hair measure end to end, if top of the arm measure end to end hair, mix 4 to 6 table–spoons of cooking in oven soda 1 and 3 times that amount of
water. ... Show more content on Helpwriting.net ...
The relation should be 1 to 4. Join a few drops of most important oil if you would like. To send in name for the Apple drink made from apples wine–like
acid liquid mix, at an angle your head in the back direction to keep from getting Apple drink made from apples wine–like acid liquid in your eyes.
Use apple drink with water for hair:
After clean with water your hair with Apple drink made from apples wine–like acid liquid. mix Apple drink made from apples wine–like acid liquid 1
part of with 4 parts of water and if you do not like the smell you can join a few drops of your specially supported most important oil. You can make
this clean with water beforehand and keep it in a get through bottle it the bathroom. At an angle your head back–part first and make certain you do not
get any of the wine–like acid liquid in your eyes. Remove sticky with thin oil in your hair:
Cooking in oven soda is cheap, safe and chemical–free. It's the error less small tree to revitalize your hair, especially when it's looking a little
uninteresting or feeling sticky with thick oil. Check out the viewing part below for a

Estimation of Ascorbic Acid
Title: Estimation of Ascorbic acid
Aim:To determine the ascorbic acid content of canned apple and orange juice To determine the volume of canned juice necessary to provide 75mg of
Vitamin C
Introduction:
For the estimation of ascorbic acid, the method used involved the titration of the ascorbic acid, in the presence of a redox indicator
2,6–dichlorophenol–indophenol (DCPIP) which acts as both an oxidant so as to oxidise the ascorbic acid to dehydroascorbic acid, and it acts as an
indicator to determine the end point of the titration. The samples of ascorbic acid used have to be made acidic first by adding metaphosphoric acid to
remove proteins and ferric ions which would precipitate.
*This diagram was located on the website: ... Show more content on Helpwriting.net ...
52.60mL of apple juice solution contains 1.775 x 10–6 moles of acetic acid
1mL of apple juice solution contains 1.755 x 10–6/52.6 = 3.3 x 10–8 moles of acetic acid
Mass of 3.3 x 10–8 moles of ascorbic acid = 3.3 x 10–8 x 176g = 5.808 x 10–6g = 5.808 x 10–3 mg/mL
Volume of apple juice necessary to provide 75mg ofvitamin C = (75/5.808 x 10–3) x 1000 = 12.9L
Discussion:
In this experiment the ascorbic acid content of canned orange juice and apple juice were determined via titrimetric analysis. The indicator used was
2,6–dichlorophenol–indophenol which also acts as an oxidising agent to oxidise the ascorbic acid. Since ascorbic acid is a potent reducing agent, it
would become oxidised very quickly, so to reduce the chances of missing the end point of the titration, the samples used were diluted with distilled
water.
Before the samples were titrated they were acidified with glacial acetic acid since they would be heavily diluted. Also 5% metaphosphoric acid was
added to prevent the precipitation of proteins and ferric ions which would interfere with the end point of the titration. The results obtained show that it
takes 8.5L of canned orange juice and 12.9L of canned apple juice to provide the

Business Intelligence
Introduction:
The report focuses on data mining approach to predict human wine taste preferences. A large data set is considered with white and red wine
samples ("Vinho Verde" wine from Portugal). The inputs include objective tests (e.g. PH values) and the output is based on sensory data (median of
at least 3 evaluations made by wine experts). Each expert graded the wine quality between 0 (very bad) and 10 (very excellent). Due to privacy and
logistic issues, only physicochemical (inputs) and sensory (the output) variables are available (e.g. there is no data about grape types, wine brand, wine
selling price, etc.).
Datasets Considered:
Each record contains 12 attributes. Each record contains a set of attributes and one attribute ... Show more content on Helpwriting.net ...
–1.9884938528666944
Attrib chlorides –0.7967800441630967
Attrib free sulfur dioxide 1.787887673537357
Attrib total sulfur dioxide 1.8306488512205383
Attrib density 0.7273822565601737
Attrib pH –0.07980163456900302
Attribsulphates 1.4804565494283457
Attrib alcohol –2.2108087783390844
Attrib R/W –0.708009617742298
Sigmoid Node 4 Inputs Weights Threshold–15.824029124367671
Attrib fixed acidity 0.04936127077942633
Attrib volatile acidity 2.920818552219033
Attrib citric acid 0.8232501566622865
Attrib residual sugar –9.58270733804028
Attrib free sulfur dioxide –15.822282015055276
Attrib total sulfur dioxide –1.9657645273022182
Attrib density 16.902711598550468

Attrib pH –1.4783575908109368
Attribsulphates –0.16441928138364695
Attrib alcohol 2.302698199276281
Attrib R/W 5.516530595784919
Sigmoid Node 5 Inputs Weights Threshold–7.14726350739808
Attrib fixed acidity 1.82883196810321
Attrib volatile acidity –2.45720746648721
Attrib citric acid 0.8121122535138044
Attrib residual sugar 4.530270584178952
Attrib free sulfur dioxide 1.8982066290379154
Attrib total sulfur dioxide –1.9728772478120786
Attrib density –9.558056478502369
Attrib pH 1.3315376561136345
Attribsulphates 3.6644732898786576
Attrib alcohol 0.43960292987447347
Attrib R/W

A Report On North Georgia

Recommended

Recommended

More Related Content

More from Sandra Anderson

More from Sandra Anderson (14)

Recently uploaded

Recently uploaded (20)

A Report On North Georgia