NUTR 1010 Lecture 14: Feb 13 Lecture
13 Feb 2017
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Document Summary
Any molecule with hydroxyl group on the end of the structure (oh) A common component of eating patterns around the world- our body has to detoxify it. Alcohol can be burned for energy, but it is not a macronutrient. Yeast is used to break down sugar into alcohol. Secondary fermentation/aging- wine is stored in barrels(often oak) to slowly ferment and. The pulp is combined with yeast (1-2 weeks) mature (3-6 months or longer) White wine: crushed grapes, but grape skins removed. Sparkling wines: fermentation _ means co 2 captured. Malting- barley is soaked in water until the sprouting, then the grain is dried during germination starch turns to maltose. Hops add flavour and provide stability (zesty, bitter, citric) Yeast ferments the maltose to alcohol (2-4 weeks) Alcohol is absorbed in the small intestine and in the stomach. No digestion is required before absorption into the bloodstream. Body does not digest anything, only absorbs. Your body metabolizes alcohol in several ways.
