Bread and Wine Making Fermentation Quiz
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Questions and Answers

What product does yeast produce during fermentation of glucose?

  • Protein
  • Maltose
  • Starch
  • Ethanol (correct)

Yeast can directly digest starch without any additional enzymes.

False (B)

What is the role of amylase in the bread making process?

To digest starch into maltose.

During the bread making process, maltose is broken down into __________.

<p>glucose</p> Signup and view all the answers

Match the following components of the bread making process with their functions:

<p>Starch = Source of glucose Yeast = Ferments glucose Carbon Dioxide = Causes dough to rise Amylase = Digests starch into maltose</p> Signup and view all the answers

What is the main purpose of adding yeast to the juice in winemaking?

<p>To promote the fermentation process (D)</p> Signup and view all the answers

Ethanol can oxidize to form acetic acid in the presence of oxygen.

<p>True (A)</p> Signup and view all the answers

What is the chemical formula for glucose?

<p>C6H12O6</p> Signup and view all the answers

During fermentation, yeast converts glucose into __________ and __________.

<p>ethanol, carbon dioxide</p> Signup and view all the answers

Match the following wine-related terms with their meanings:

<p>Fermentation = Process that converts sugars into alcohol Ethanol = Alcohol produced during fermentation Sulfur dioxide = Chemical used to kill bacteria and yeasts Barrels = Containers used for aging and storing wine</p> Signup and view all the answers

Flashcards

Yeast Fermentation

The process where yeast converts glucose into carbon dioxide and ethanol.

Amylase Enzymes

Enzymes in flour that digest starch into maltose.

Carbon Dioxide Rise

Gas produced by yeast that makes dough expand.

Maltose Conversion

The process of breaking down maltose into glucose.

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Zymase

A mixture of enzymes in yeast that breaks down starch.

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Key Ingredients in Winemaking

Sweet fruits rich in fructose and yeast are essential for making wine.

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Role of Yeast

Yeast ferments grape sugar into ethanol and carbon dioxide under anaerobic conditions.

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Fermentation Reaction

C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 + ATP.

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Ethanol's Effect on Yeast

Ethanol content rises to 10-15%, killing yeast during fermentation.

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Oxidation of Ethanol

In the presence of oxygen, ethanol oxidizes to acetic acid, turning into vinegar.

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