In the “Méthode Champenoise,” grape juice is fermented in a wine bottle to produce sparkling wine. The reaction is
C6H12O6 (aq) → (aq) 2C2H5OH (aq) + 2CO2 (g)
Fermentation of 750. mL grape juice (density 5 1.0 g/cm3) is allowed to take place in a bottle with a total volume of 825 mL until 12% by volume is ethanol (C2H5OH). Assuming that the CO2 is insoluble in H2O (actually, a wrong assumption), what would be the pressure of CO2 inside the wine bottle at 25°C (The density of ethanol is 0.79 g/cm3.)
The pressure of CO 2 in a bottle of sparkling wine was calculated assuming that the CO2 was insoluble in water. This was a bad assumption. Redo this problem by assuming that CO2 obeys Henry’s law. Use the data given in that problem to calculate the partial pressure of CO2 in the gas phase and the solubility of CO2 in the wine at 25˚C. The Henry’s law constant for CO2 is 3.1 x 10 22 mol/L • atm at 25˚C with Henry’s law in the form C = kP, where C is the concentration of the gas in mol/L.