You see on the label of a 1-liter bottle of wine that the winemaker started with

Question

You see on the label of a 1-liter bottle of wine that the winemaker started with a solution containing 28% (weight/volume) of sugar (assume that it is glucose). The wine that is now in the bottle contains only 0.1% glucose. a) What happened to the bulk of the sugar to cause the dramatic reduction in concentration? b) What is the expected concentration of ethanol in the wine? (molecular weight of glucose is 180; that of ethanol is 46). c) In producing this wine, did the winemaker's yeast experience a net production or net consumption of ATP? How much (in moles)?

Explanation / Answer

a)

This most likely decomposed due to fermentation, i.e. the sugar converts to CO2 and ethanol, even vinegar

b)

ethanol new concentration

mass of glucose = 0.28*1 = 0.28 L= 28 mL

D of glucose = 1.54 g/mL

mass = D*V = 28*1.54 = 43.12 g of glucose

now

mol = mass/MW = 43.12 /180 = 0.2395 mol of glucose if this was 100%

but 28% goes to (28-0.1)/28 = 0.9964

ratio is:

C6H12O6 = 2 CH3CH2OH + 2CO2

1 mol of glucose = 2 mol of ethanol

0.2395 mol of glucose = 0.2395 *2 = 0.479 mol of ethanol

mass = mol*W = 0.479*46 = 22.03 g of ethanol for 100% but

only 0.9964 --> 0.9964*22.03 = 21.950692 g of ethanol, since 0.1% is left

C = masS/V = 21.950692 g / 1000 mL * 100 = 0.2195 * 100% = 21.95%

c)

it produces 2 mol of ATP per mol of glucose

for

0.2395 mol of glucose = 0.2395 *2 = 0.479 mol of ATP produced

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