Vineyard with bunches of grapes
Anaerobic Respiration - Wine Fermentation
Grades 9-12
Maryland is home to over 80 vineyards that produce wine. To produce wine, cultivists and vintners must have an in-depth understanding of certain biological processes in order to understand how to produce wine from yeast and grapes. We will explore these processes throughout this lesson.
Teacher's Guide and Related Standards
Students will be able to explain the biological process yeast undergoes in order for winemakers to produce wine.
- How can winemakers produce wine from yeast and grapes?
- What are the differences between aerobic respiration, anaerobic respiration, and fermentation?
Maryland Farm & Harvest Clip
- How do viticulturists from research farms help commercial grape growers and wineries?
- What work happens in the research farm’s processing lab?
- What challenges do Marylanders face with growing grapes in vineyards?
Vocabulary
Supplemental Enrichment Activities
and Designing Solutions
“Wine in America”
Students will read an article that provides information about the history of wine production in America. They will then construct an explanation that addresses the problems Americans faced throughout history when attempting to produce wine.They will also analyze solutions to those challenges.
Fermentation
Students will view a variety of resources to be used as evidence to help construct an explanation that addresses the key differences between aerobic respiration, anaerobic respiration, and fermentation.
Preparation of Wine
Students will view a model of anaerobic respiration and read the information from the article to understand the chemistry and flow of matter and energy through the process of fermentation in order to produce ethyl alcohol, a key ingredient in wine.
Career Connections
