The students use their body weight to break the cellular structure of the grapes and to extract as much of the juice as possible. The volume of juice relative to the weight of the grapes crushed is measured, and the sugar content of the juice is also measured. Once the juice has fermented the students will extract ethanol from the wine, compare it to the initial sugar content, and use it in further chemical processes such as the production of esters.
Ethanol’s versatility as a solvent will be used to help develop a healing hand cream made from local beeswax, essential oils extracted by the students, a good oil and a calendula tincture.
Science KLA Coordinator