Chapter 17-Alcoholic Beverages
... The grapes are picked, crushed, and the juice is allowed to ferment. Sulfur dioxide is introduced into the closed container to kill bacteria. If the expressed juice is made into white wine, it is filtered to remove the skins before fermentation. For red wine, the skins go into the fermentation vat w ...
... The grapes are picked, crushed, and the juice is allowed to ferment. Sulfur dioxide is introduced into the closed container to kill bacteria. If the expressed juice is made into white wine, it is filtered to remove the skins before fermentation. For red wine, the skins go into the fermentation vat w ...
Impact of Malolactic Fermentation Strain on Wine Composition
... What happens during a malolactic fermentation • Deacidification – Each gram per liter of malic converted to lactic creates a loss of 7.46 mM/L of titratable H+ ions, or 1.12 grams/L as tartaric measured by titration (TA) ...
... What happens during a malolactic fermentation • Deacidification – Each gram per liter of malic converted to lactic creates a loss of 7.46 mM/L of titratable H+ ions, or 1.12 grams/L as tartaric measured by titration (TA) ...
1. You have just finished fermenting a wine and the pH = 3.7. You
... “molecular” SO2 to protect the wine. What level of free SO2 do you have to add to achieve the level of the molecular form desired? You can ignore the sulfite (SO3) form at this pH as the levels will be negligible. Perform by calculation, not by chart or graph, and give answer in mg/L. (25 pts) SO2 ( ...
... “molecular” SO2 to protect the wine. What level of free SO2 do you have to add to achieve the level of the molecular form desired? You can ignore the sulfite (SO3) form at this pH as the levels will be negligible. Perform by calculation, not by chart or graph, and give answer in mg/L. (25 pts) SO2 ( ...
Yeast Impact on Wine Composition: Overview
... Modification of plant components Consumption of nutrients and prevention of growth of other microorganisms Creation of reductive environment impacting a range of subsequent chemical ...
... Modification of plant components Consumption of nutrients and prevention of growth of other microorganisms Creation of reductive environment impacting a range of subsequent chemical ...
Fermentation Due: April 19th by 5:00 PM Please submit your
... 3. Why is anaerobic respiration necessary to make beer and wine? Under aerobic conditions, pyruvate (the product of glycolysis) will preferentially transition into the TCA cycle to make energy. However, in the absence of O2, the last step in the aerobic respiration cannot happen. Consequently, the p ...
... 3. Why is anaerobic respiration necessary to make beer and wine? Under aerobic conditions, pyruvate (the product of glycolysis) will preferentially transition into the TCA cycle to make energy. However, in the absence of O2, the last step in the aerobic respiration cannot happen. Consequently, the p ...