NUTR 1010 Lecture Notes - Lecture 13: Malt, Sparkling Wine, Acetaldehyde Dehydrogenase
11 Jan 2017
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Document Summary
Common component of eating patterns around the world: whisky, chinese wine, french wine. Can be burned for energy\not a macronutrient: 7 kcal/gram of alcohol. Wine, beer, vodka, scotch, rum, tequila, whisky. Yeast breaks down sugar into alcohol, specifically ethanol. Pulp is combined with yeast (1-2 weeks) Secondary fermentation/aging wine is stored in barrels (oak) to slowly ferment and mature (3- White wine: crushed grapes (skins are removed) Fortified wines: higher alcohol levels (juice is concentrated, more sugar + fermentation = more alcohol. Sparkling wine: fermentation under pressure = co2 captured, e. g. champagne. Malting: barley is soaked in water until sprouting occurs (maximises starch content, grain is dried to stop germination, enzyme action breaks down starch to yield maltose. Yeast ferments the maltose in alcohol (2-4 weeks) Hops provides stability and adds flavour (zesty, bitter, citric) Alcohol is absorbed in the small intestine and in the stomach via simple diffusion. No digestion is required before absorption into the bloodstream.
