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Strawberry Wine

Strawberry Wine.

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Strawberry Wine

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  1. Strawberry Wine

  2. Strawberries provide favorable effects to one's health. In addition to having low amount of calories and fats, these fruits are also rich in fiber, folate, antioxidants, potassium and vitamin C. compared to bananas, oranges and apples, they top as far as nutrient contents are concerned. Why strawberry?

  3. Strawberry wines are delicate and exquisite Apart from strawberry wine, the fruit can also be a perfect ingredient to make cereals, salads, yogurts, muffins, cakes and desserts. They can be eaten dried, frozen or fresh.

  4. Wine dates as far back as 6000BC in the Middle East

  5. Strawberries Distilled Water Yeast Brown Sugar Strawberry Wine Ingredients

  6. Glass Jars Crushing Device (spoon) Fire (disinfectant) Plastic Bag Pin Filter Strawberry Wine Equipment

  7. 1. Sterilize glass jar and other instruments Strawberry Wine Process

  8. 2. Crush strawberries Strawberry Wine Process

  9. 3. Fill jar with distilled water Strawberry Wine Process

  10. 4. Mix yeast, strawberries, and brown sugar together Strawberry Wine Process

  11. 5. Seal glass jar with a plastic. Poke a pin hole. Strawberry Wine Process

  12. 6. Wait one week Strawberry Wine Process

  13. 7. Filter out non-liquid substances Strawberry Wine Process

  14. 8. Drink! Strawberry Wine Process

  15. Joseph Louis Gay-Lussac worked on alcohol-water mixtures and came up with the general reaction that converts glucose to alcohol and carbon dioxide. C6H12O6 -->2 CO2+ 2C2H5OH Wine Chemistry glucose carbon dioxide & ethanol

  16. Pasteur realized that yeast was responsible for the conversion of glucose to alcohol. By adding yeast to a simple sugar solution, he showed that alcohol could be formed. He also revealed that the metabolism of yeast was pH - dependent

  17. Fermentation is an exothermic process ( it releases heat). But in wine-making, the temperature cannot exceed 85 F = 29.4 C for red wines or 60 F = 15.3 C for white wines), otherwise the growth of yeast cells will stop. Moreover, a lower temperature is desirable because it increases the production of esters, other aromatic compunds and alcohol itself. This makes the wine easier to clear and less susceptible to bacterial infection. The Role of temperature

  18. Water Glucose and Fructose Components of Wine

  19. Tartaric and Malic Acid Amino Acids and Vitamin C Components of Wine

  20. Vitamin A and Potassium, K+ Esters and 13 anthocyanins Components of Wine

  21. C6H12O6 -->2 CO2+ 2C2H5OH Basically glucose carbon dioxide & ethanol strawberry + yeast (accelerant) “exhaust” wine

  22. LAO, Lawrence ROSARIO, Earvin YANGO, Michelle

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