Lab Report Fermentation Done

Senior High School Department
Laboratory Investigation on Ethanol Fermentation Process in University of Perpetual Help
Molino Campus
Justin Henry G. Palao1, Jonas Andrew M. Papio2, Alan Stephen L. Picardal3, Kera P. Sarrosa4,
and Yco Mae C. Sonza5
1,2,3,4,5,6
STEM Student, University of Perpetual Help Molino Campus
ABSTRACT
Fermentation is the method of breaking down a material into a simpler substance. Fermented
foods are rich in probiotic bacteria, so you add beneficial bacteria and enzymes to your entire
intestinal flora by eating fermented foods. Fruit is part of your diet using essential mineral and
vitamin components that contribute to your overall health strength. For the experiment, fruit
wines are undistilled alcoholic drinks which are typically produced from grapes which are more
nutritious, tasty, and mild. Use sugar, grape juice, or dry leaf. Inside the bottle it was all mixed
and stored for seven days. The experiment's advocates have been able to ferment the grape juice.
It is concluded from this activity that the alcohol fermentation process allows yeasts to break
down sugar in the absence of oxygen and results in products that benefit people. These fruits are
fermented and aged for a period of time. Studies on the type of sugar and its effect in the
fermentation process are recommended.
INTRODUCTION degradation of organic nutrients. Since the
Neolithic age, humans have used

Fermentation is a metabolic process
fermentation to produce food and beverages.
that through the action of enzymes induces
For example, in a process that produces
chemical changes in organic substrates. In
lactic acid contained in such sour foods as
biochemistry, energy extraction from
pickled cucumbers, kimchi, and yogurt,
carbohydrates is narrowly defined in the
fermentation is used for preservation as well
absence of oxygen. (Hui 2004) Fermentation
as for the production of alcoholic beverages
in microorganisms is the primary means of
such as wine and beer. Fermentation also
anaerobically producing ATP through the
Laboratory Investigation on Fermentaton Process in University of Perpetual Help Molino Campus
takes place in all animals, including humans,
within the gastrointestinal tracts. (Klein et
al., 2006)
METHODOLOGY
The various ingredients used were
prepared and bought by the proponents of
this study, respectively.
Sugar were mix in the bottle along In figure 1-3, Small bubbles rising
with grape juice. The bottle was shook until from the bottom to the top which are caused
the sugar dissolves within the grape juice. by the yeast converting most of the sugar in
The active dry yeast was added to the sugar the grape juice into ethanol (alcohol) and it
and grape juice mixture. The bottle was produces carbon dioxide.
shook again to make sure that all of the Figure 4-6. Ethanol Fermentation Observation: 4th
ingredients were completely mixed. day – 7th day
The proponents move the wine
mixture into the other bottle and used
strainer and coffee filter to remove bubbles.
The overall chemical formula for
alcoholic fermentation is:
C6H12O6 → 2 C2H5OH + 2 CO2
RESULTS AND DISCUSSION
Figure 1-3. Ethanol Fermentation Observation: 1st
day - 3rd day
In figure 4-6, it is visible that the
bubbles are gone which means that the

Laboratory Investigation on Fermentaton Process in University of Perpetual Help Molino Campus
fermentation is complete. The bubbles stop Aren van Waarde; G. Van den Thillart;
rising from bottom to top. All the available Maria Verhagen (1993). "Ethanol Formation
sugars are converted into alcohol by yeast. and pH-Regulation in Fish". Surviving
Hypoxia. pp. 157−170.

The proponents of this experiment
were able to ferment the grape juice by Szlavko, Clara M (1973). "Tryptophol,
using the process of ethanol fermentation. Tyrosol and Phenylethanol-The Aromatic
Therefore, the fermentation was successful. Higher Alcohols in Beer". Journal of the
Institute of Brewing. 79 (4): 283–288.

CONCLUSIONS AND
RECOMMENDATIONS Ferry, J G (1992). "Methane from acetate".
Based from the results obtained by Journal of Bacteriology. 174 (17): 5489–
the proponents. It is concluded that (1) the 5495.
fermentation process of alcohol allows Bacteriological Reviews. 41 (1): 100–80.

yeasts in the absence of oxygen to break conservation in chemotrophic anaerobic
down sugar and results in by-products that bacteria". Bacteriological Reviews. 41 (1):
benefit humans. (2) that in ethanol 100–80.
fermentation, the yeast converts sugar such
as fructose, glucose and sucrose into cellular
energy. (3) fermentation of wine can at least
achieve in less than 1 week based on the
sugar level added to the grape juice.
Upon conducting this study, it is
recommended to conduct further studies on
specific kind of sugar (white, washed etc.) to
be use in ethanol fermentation to determine
if there is a different effect in the
fermentation process.
LITERATURES CITED

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Senior High School Department

Laboratory Investigation on Ethanol Fermentation Process in University of Perpetual Help

and Yco Mae C. Sonza5

fermentation process are recommended.

INTRODUCTION degradation of organic nutrients. Since the

Neolithic age, humans have used

takes place in all animals, including humans,

within the gastrointestinal tracts. (Klein et

The various ingredients used were

prepared and bought by the proponents of

this study, respectively.

The proponents move the wine

mixture into the other bottle and used

strainer and coffee filter to remove bubbles.

The overall chemical formula for

alcoholic fermentation is:

C6H12O6 → 2 C2H5OH + 2 CO2

RESULTS AND DISCUSSION

Figure 1-3. Ethanol Fermentation Observation: 1st

day - 3rd day

In figure 4-6, it is visible that the

bubbles are gone which means that the

Hypoxia. pp. 157−170.

using the process of ethanol fermentation. Tyrosol and Phenylethanol-The Aromatic

Institute of Brewing. 79 (4): 283–288.

RECOMMENDATIONS Ferry, J G (1992). "Methane from acetate".

the proponents. It is concluded that (1) the 5495.

fermentation process of alcohol allows Bacteriological Reviews. 41 (1): 100–80.

as fructose, glucose and sucrose into cellular

energy. (3) fermentation of wine can at least

achieve in less than 1 week based on the

sugar level added to the grape juice.

Upon conducting this study, it is

recommended to conduct further studies on

specific kind of sugar (white, washed etc.) to

be use in ethanol fermentation to determine

if there is a different effect in the

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