Discussion :

The aim of this experiment to observe the optimum conditions for wine production such as optimum pH ,optimum brix and optimum acidity level. The wine making experiment continues about 2.5 months. During this term we take pH and acidity measurement twice a month. After the this duration we obtained the two important results. Acidity of wine ( I mean tartaric acid ) increased with time for nearly 50 days. At the beginning of the experiment this value is 2,85 % . And end of the experiment acidity reached to 5,25 %. This provided to decreased in pH value of the wine.In first the degree of the pH is 4.09 . This value reached to 3,85 end of the value. During the fermentation of wine the yeasts utilized the sugar in it and reduced the sugar content and increased the acidity level. The decreasing of brix from 22 to 8 explain this evident clearly.

As written at above the acidity and the pH is very important while making wine for under the optimum conditions. And the optimum pH for wine is 4,88 but our valu trends to 3,85 degree. So our wine is not reached to optimum wine actually We can say that. And also the enviroment conditions and the presence of glucose is important for optimum wine making. The enviroment conditions must be anaerobic If the air enters the wine the wine will convert to vinegar and this would be very big problem.

Purpose:
To learn basic procedures of succesfull wine making and to monitor the biochemical and microbiological changes during the fermentations.

Introduction:
First wine was produced in history in Anatolia. In the meanwhile, romans knew the fermenting of wine. There are two types wine in common. White and red wine, while white wine has high sugar content and cheaper than red wine. Red wine is produced by hot-break and in skin fermentation. And white wine produced by cold-break and acid-skin fermentation. Source of wine is grape in most common.There are 4 types of grape all around the world. These are:
– Bordo grape
– Papaz rakısı ( Trakya and Elazığ region )
– Buzbağ
– Öküz gözü ( Elazığ and south Anatolia )
Harvesting of grape is very important criteria for wine. If grape has 22 % sugar or soluble solid.It’s the time of harvesting of grape.
Followings effect the grape
– Species of grape
– Variety
– Climate condition
– Soil, and
– Year to year

Materials and equipments:
Grape, sugar, refractometer, pH-meter, glass bottle, gauze/muslin

Procedure:
– Grapes was crushed in the blender and juice was taken as 150 ml.
– Sugar and water were added on 150 ml. juice up to 700 ml. but brix
should be 22
– It was incubated at 20 C in anaerobic conditions.

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