Calor Especifico Y Fermentacion Del Vino

¿Qué es el calor específico?

El calor específico es una magnitud física que se define como la cantidad de calor que hay que suministrar a la unidad de masa de una sustancia o sistema termodinámico para elevar su temperatura en una unidad (kelvin o grado Celsius). En general, el valor del calor específico depende de dicha temperatura inicial.1 2Se la representa con la letra (minúscula).Su formula es: c= Q/m∆T

Observaciones:

El calor específico del bloque es menor al del agua.

La temperatura del bloque disminuyo dentro del calorímetro y se llego a su calor específico.

Las temperaturas no llegaron a su temperatura normal por ejemplo la del agua no llegó a su temperatura de ebullición si no un poco más bajo que esta

Conclusiones:

Mientras la sustancia tenga más electrones de valencia su calor específico será mayor gracias a que puede absorber más energía

Los metales a pesar de que son conductores y se calientan rápidamente su temperatura nunca va ha ser mayor que la de un no metal debido a su estructura

El agua tiene el mayor calor específico.

Fermentation in wine.

THE PROCESS OF FERMENTATION IN WINE TURNS GRAPE JUICE INTO AN ALCOHOLIC BEVERAGE. DURING FERMENTATION, YEAST INTERACTS WITH SUGARS IN THE JUICE TO CREATE ETHANOL, COMMONLY KNOWN AS ETHYL ALCOHOL, AND CARBON DIOXIDE. THE RISK OF STUCK FERMENTATION AND THE DEVELOPMENT OF SEVERAL WINE FAULTS CAN ALSO OCCUR DURING THIS STAGE, WHICH CAN LAST ANYWHERE FROM 5 TO 14 DAYS FOR PRIMARY FERMENTATION AND POTENTIALLY ANOTHER 5 TO 10 DAYS FOR A SECONDARY FERMENTATION. FERMENTATION MAY BE DONE IN STAINLESS STEEL TANKS, WHICH IS COMMON WITH MANY WHITE WINES LIKE RIESLING, IN AN OPEN WOODEN VAT, INSIDE A WINE BARREL AND INSIDE THE WINE BOTTLE ITSELF AS IN THE PRODUCTION OF MANY SPARKLING WINES

THE METABOLISM OF AMINO ACIDS AND BREAKDOWN OF SUGARS BY YEASTS HAS THE EFFECT OF CREATING OTHER BIOCHEMICAL COMPOUNDS THAT CAN CONTRIBUTE TO THE FLAVOR AND AROMA OF WINE. TEMPERATURE IS VERY IMPORTANT FOR WINEMAKING, 85 °F EXACTLY.

* THE PRIMARY FERMENTATION WILL TYPICALLY LAST FOR THE FIRST THREE TO FIVE DAYS. ON AVERAGE, 70 PERCENT OF THE FERMENTATION ACTIVITY WILL OCCUR DURING THESE FIRST FEW DAYS. AND IN MOST CASES, YOU WILL NOTICE CONSIDERABLE FOAMING DURING THIS TIME OF RAPID FERMENTATION.

* THE SECONDARY FERMENTATION IS WHEN THE REMAINING 30 PERCENT OF FERMENTATION ACTIVITY WILL OCCUR. UNLIKE THE TYPICAL FOUR TO SEVEN DAYS THE PRIMARY FERMENTATION TAKES, THE SECONDARY FERMENTATION WILL USUALLY LAST ANYWHERE FROM ONE TO TWO WEEKS DEPENDING ON THE AMOUNT OF NUTRIENT AND SUGARS STILL AVAILABLE.

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