NUTR 1010 Lecture Notes - Lecture 3: Malt, Sparkling Wine, Fortified Wine
1 Apr 2018
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Document Summary
A common component of eating patterns around the world - our body has to detoxify. Alcohol can be burned for energy, but it is not a macronutrient. Yeast breaks down sugar into alcohol, specifically ethanol. The pulp is combined with yeast (1-2 weeks) Wine is stored in barrels to slowly ferment and mature. More sugar + fermentation = more alc % Malting - barley is soaked in water until the sprouting, the the grain is dried. Alcohol in the small intestine and in the stomach. No digestion is required before absorption into the bloodstream. Your body metabolizes alcohol in several ways. A second pathway to metabolize alcohol in the liver. Requires oxygen and the input of energy to break down alcohol. This system forms acetaldehyde, water, and reactive oxygen. Reactive oxygen molecules are compounds that react with components in cells such as protein, dna, and lipids in a way that causes them to be oxidized.
