LSCI 230 Lecture Notes - Lecture 13: Food Microbiology, Cellular Respiration, Starch

• School: McGill University
• Department: Life Sciences
• Course: LSCI 230
• Professor: Sebastien

Document Summary

Important to kill wild yeast because then you get better control of the final product. Skins removed for white wine, left on for red wine. Dry wine is done until there is no more sugar left. Sweet wine stops fermentation before it is complete so some sugar is left. Colle(cid:272)t jui(cid:272)e whe(cid:374) a(cid:272)eti(cid:272) a(cid:272)id is o(cid:454)idized/produ(cid:272)ed (cid:271)ut do(cid:374)"t let the pro(cid:272)ess (cid:272)o(cid:374)ti(cid:374)ue or it will (cid:271)e(cid:272)o(cid:373)e. The grai(cid:374)s are ri(cid:272)h i(cid:374) star(cid:272)h (cid:271)ut (cid:455)east (cid:272)a(cid:374)"t digest star(cid:272)h. After dried they are roasted to improve flavor.