The student provides a focused and detailed description of the main topic, clearly stating and explaining the topic of the investigation - the effects of cooking temperature on the SO2 concentration in Torrontes, Chenin, and Chardonnay blend wine. The background information provided is relevant and focused, giving a good explanation of the key concepts necessary for understanding the investigation. The chemistry is explained well enough for the reader to fully understand it without the need for rereading, including the reactions between SO2 and wine, and the impact of temperature on these reactions. The methodology of the investigation is highly appropriate to the topic, using the ripper titration method to determine the free SO2 concentration in wine samples heated to different temperatures. The methodology also includes appropriate steps to assure the relevancy and validity of the obtained results, listing the variables that need to be controlled and the methods of controlling them. Overall, the student demonstrates a strong understanding of the topic and effectively addresses the criteria.
