NUTR 1010 Lecture 13: 13. Alcohol
23 Jan 2017
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Alcohol: a toxin our body has to detoxify it. How do you make wine: grapes are crushed, the pulp is combined with yeast (1-2 weeks, secondary fermentation/aging wine is stored in casks (often oak) to slowly ferment and mature (3-6 months or longer, white wine. Black or white grapes, but grape skins are removed: fortified wines. Higher amounts of alcohol as juice is concentrated. More sugar + fermentation = more alcohol: sparkling wine. How do you make beer: malted barely, water, yeast, and hops, malting barley is soaked in water until the starch is released, then. During germination, starch -> sugars the grain is dried: hops add flavour, yeast ferments the maltose to alcohol (2-4 weeks) How do we digest/metabolize alcohol: alcohol is absorbed in the small intestine and in the stomach, no digestion is required before absorption into the bloodstream, your body metabolizes alcohol in several ways. Alcohol dehydrogenase and acetaldehyde dehydrogenase in the liver and stomach.
