NFSC 112 Lecture Notes - Lecture 16: Aerobic Organism, Acetaldehyde, Tartaric Acid
2 Nov 2016
School
Department
Course
Professor
Document Summary
Fermentation: wine and beer (wine: glucose and fructose; beer: maltose) Economic interest: local, national, global, european countries: france (30g/year/person, napa valley. Health interest: polyphenols and avonoids, cardiovascular health, anti-aging compounds. Scienti c interest: complex product for biological process, centuries of research. Ancient product: 6000-8000 years old, georgia (eurasia) and iran, france: 600 b. c, united state: ~1700. Modern techniques: large-scale processing, envrionmental, chemical, microbiological controls. Burst skins and allow: juice to run out. Native yeast on skin of grapes is killed by sulfur dioxide: exception: dry red wine. Softening by soaking: broken skins, stems and seeds. Post-maceration pressing: drum press, screw press, bladder press. During fermentation: sugars are converted to alcohols, secondary metabolites are formed, temperature: 22-25 c for red, 15-18 c for white, co2 is produced. Primary fermentation: saccharomyces cerevisiae or other yeasts, glucose and fructose are converted primarily to ethanol and carbon dioxide, sensitive to temperature, ph, and alcohol content of the wine.
