Fermentation Process and Effects of Alcohol
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Questions and Answers

What is the major reaction involved in the conversion of glucose to carbon dioxide and ethanol?

  • C6H12O6 → 2 CO2 + 2 H2O
  • C6H12O6 → 2 CH3CH2OH + 2 CO2 (correct)
  • C6H12O6 → 2 CH4 + 2 O2
  • C6H12O6 → 2 H2O + 2 CO

    • What is a beneficial effect of moderate alcohol consumption?

  • Delayed reaction time
  • Feeling relaxed (correct)
  • Heightened aggression
  • Impaired mobility

    • What is a negative effect of excessive alcohol consumption?

  • Heightened pleasure
  • Stimulation of senses and appetite
  • Impaired coordination (correct)
  • Increased reaction time

    • What is a serious disease associated with excessive alcohol consumption?

    <p>All of the above</p> Signup and view all the answers

    What is the blood alcohol concentration (BAC) at which an individual is legally intoxicated in the U.S.?

    <p>0.08%</p> Signup and view all the answers

    What is a symptom of a BAC of 0.30%?

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

    What is a possible outcome of a BAC of 0.40%?

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

    What is the typical alcohol level in beer?

    <p>5%</p> Signup and view all the answers

    What is the name of the fermented milk drink that contains around 3% alcohol?

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

    What is a potential consequence of alcohol poisoning?

    <p>Coma or death</p> Signup and view all the answers

    What type of drinks are distilled from fermented grain mash?

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

    What is another name for Rhum?

    <p>Distilled from fermented molasses</p> Signup and view all the answers

    What is the typical alcohol level in wine?

    <p>13%</p> Signup and view all the answers

    What type of drinks are fermented rice, sticky rice, cassava, corn, and others?

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

    What is Cognac made from?

    <p>Fermented grape</p> Signup and view all the answers

    What is the category of drinks that includes Wine and Beer?

    <p>Non-distilled drinks</p> Signup and view all the answers

    What is the result of glycerol fermentation?

    <p>Lactic acid + acetic acid</p> Signup and view all the answers

    What is the consequence of unwanted fermentation in wine?

    <p>Reduce wine quality</p> Signup and view all the answers

    Which of the following compounds is responsible for a sour and vinegary smell?

    <p>Acetic acid</p> Signup and view all the answers

    What is the purpose of frequent smell and taste assessment during wine production?

    <p>To ensure proper fermentation</p> Signup and view all the answers

    Which of the following compounds produces a smoky and pungent smell?

    <p>Fumaric acid</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To remove settled matters</p> Signup and view all the answers

    What is the result of ethanol fermentation?

    <p>Acetic acid + CO2</p> Signup and view all the answers

    Which of the following compounds produces a buttery and creamy smell?

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

    What is the optimum temperature for fermenting dry white and rose wine?

    <p>15-20°C</p> Signup and view all the answers

    What is the primary role of primary fermentation?

    <p>To produce alcohol</p> Signup and view all the answers

    What is the purpose of crude wine pressing?

    <p>To remove skins from the fermented juice</p> Signup and view all the answers

    What is the equation for the metabolism of glucose to ethanol by S. cerevisiae?

    <p>C6H12O6 + 2Pi + 2ADP + 2H+ → 2C2H5OH + 2CO2 + 2ATP</p> Signup and view all the answers

    What is the typical duration of primary fermentation at a temperature of 20-22°C?

    <p>10-12 days</p> Signup and view all the answers

    What is the minimum temperature required for red wine fermentation?

    <p>20°C</p> Signup and view all the answers

    What is the advantage of using closed fermenters?

    <p>More sanitary conditions</p> Signup and view all the answers

    What is the result of primary fermentation in terms of alcohol content?

    <p>8-10% alcohol content</p> Signup and view all the answers

    What is the lethal blood alcohol level at which breathing might stop?

    <p>0.40%</p> Signup and view all the answers

    What is the primary purpose of yeast in the production of straw wine?

    <p>To ferment sugar into alcohol</p> Signup and view all the answers

    What is the result of alcohol poisoning?

    <p>Breathing stops and death can occur</p> Signup and view all the answers

    What is the name of the symbiotic mixture of yeast and acetic bacteria used in the fermentation of kombucha?

    <p>Vinegar scum</p> Signup and view all the answers

    What is the purpose of anaerobic fermentation in the production of straw wine?

    <p>To produce alcohol from sugar</p> Signup and view all the answers

    What is the role of aerobic fermentation in the production of straw wine?

    <p>To promote biomass growth</p> Signup and view all the answers

    What is the primary function of the 'Đòng' tree in the production of straw wine?

    <p>To provide a location for fermentation</p> Signup and view all the answers

    What is the result of having a blood alcohol concentration of 0.40%?

    <p>Breathing stops and death can occur</p> Signup and view all the answers

    Why is the product not pure in wine production?

    <p>Due to the ease of infection</p> Signup and view all the answers

    What is an advantage of using Saccharomyces cerevisiae in wine production?

    <p>It provides a distinct aroma for wine</p> Signup and view all the answers

    What is a characteristic of Saccharomyces cerevisiae in wine production?

    <p>It settles well and is easily detached from the fermented juice</p> Signup and view all the answers

    Why is Saccharomyces cerevisiae commonly used in wine production?

    <p>Due to its ability to ferment grape juice completely</p> Signup and view all the answers

    What is a problem that can occur in wine production?

    <p>The wine becomes sour due to the accumulation of organic acids</p> Signup and view all the answers

    What is a benefit of using pure yeast in wine production?

    <p>It prevents the accumulation of organic acids</p> Signup and view all the answers

    What is a characteristic of wine-related yeasts?

    <p>They are found on the outside of grapes</p> Signup and view all the answers

    What is a common yeast used in wine production?

    <p>Saccharomyces cerevisiae</p> Signup and view all the answers

    What is the primary purpose of crude wine pressing?

    <p>To extract more juice from the grapes</p> Signup and view all the answers

    What is the result of lactic acid conversion in wine?

    <p>The wine becomes less acidic</p> Signup and view all the answers

    Which type of fermentation produces a sparkling wine?

    <p>CO2 containing wine fermentation</p> Signup and view all the answers

    What is the primary purpose of malolactic fermentation?

    <p>To convert malic acid to lactic acid</p> Signup and view all the answers

    What type of bacteria is responsible for malolactic fermentation?

    <p>Lactic acid bacteria</p> Signup and view all the answers

    Which grape species is typically used for white wine processing?

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

    What is the primary role of wine bacteria in the winemaking process?

    <p>To convert malic acid to lactic acid</p> Signup and view all the answers

    Which type of wine is more prone to malolactic fermentation?

    <p>Red wine</p> Signup and view all the answers

    What is the typical pH range for red wine?

    <p>3.3 - 3.6</p> Signup and view all the answers

    What is the typical sugar concentration in °Brix for sparkling wine?

    <p>18.0 - 20.0</p> Signup and view all the answers

    What is the result of incomplete malolactic fermentation?

    <p>The wine becomes more prone to spoilage</p> Signup and view all the answers

    What is the typical titratable acidity in g/l for fortified wine?

    <p>6.0</p> Signup and view all the answers

    Which of the following grape species is used for red wine processing?

    <p>Cabernet Sauvignon</p> Signup and view all the answers

    What is the typical pH range for white wine?

    <p>3.0 - 3.3</p> Signup and view all the answers

    What is the purpose of monitoring sugar concentration, titratable acidity, and pH during wine production?

    <p>To monitor grape ripeness</p> Signup and view all the answers

    What is the minimum ripeness criterion for red wine grapes?

    <p>22 - 24 °Brix</p> Signup and view all the answers

    What is the result of glycerol fermentation in wine production?

    <p>Lactic acid + acetic acid</p> Signup and view all the answers

    What is the purpose of frequent smell and taste assessment during wine production?

    <p>To detect unwanted fermentation</p> Signup and view all the answers

    Which compound is responsible for a sour and vinegary smell in wine?

    <p>Acetic acid</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To remove sediment</p> Signup and view all the answers

    Which of the following compounds produces a buttery and creamy smell?

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

    What is the consequence of unwanted fermentation in wine production?

    <p>Reduced wine quality</p> Signup and view all the answers

    What is the result of tartaric acid fermentation?

    <p>Lactic acid + acetic acid + CO2</p> Signup and view all the answers

    Which of the following compounds produces a smoky and pungent smell?

    <p>Fumaric acid</p> Signup and view all the answers

    What is the primary purpose of crude wine pressing?

    <p>To extract the maximum amount of juice from the grape pulp</p> Signup and view all the answers

    What is the resulting compound of malolactic fermentation?

    <p>Softer-tasting lactic acid</p> Signup and view all the answers

    Which type of fermentation is characterized by the conversion of glucose to lactic acid and CO₂?

    <p>Heterolactic fermentation</p> Signup and view all the answers

    Which bacteria are primarily responsible for malolactic fermentation?

    <p>Oenococcus oeni</p> Signup and view all the answers

    What is the characteristic of Oenococcus oeni bacteria?

    <p>Spherical/lens-shaped cocci</p> Signup and view all the answers

    What is the primary function of malolactic fermentation in wine production?

    <p>To convert malic acid to lactic acid</p> Signup and view all the answers

    Which of the following bacteria can be found in wine and cider?

    <p>Oenococcus oeni, Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus damnosus</p> Signup and view all the answers

    What is the result of the conversion of malic acid to lactic acid during malolactic fermentation?

    <p>A softer-tasting wine</p> Signup and view all the answers

    What is the primary purpose of malolactic fermentation in wine production?

    <p>To convert malic acid into lactic acid</p> Signup and view all the answers

    Which of the following bacteria is responsible for malolactic fermentation in wine?

    <p>Oenococcus oeni</p> Signup and view all the answers

    What is the characteristic of Oenococcus oeni morphology?

    <p>Spherical/lens-shaped cocci</p> Signup and view all the answers

    What is the result of heterolactic fermentation in wine?

    <p>Production of lactic acid and ethanol</p> Signup and view all the answers

    Which of the following species is NOT found in wine and cider?

    <p>Saccharomyces cerevisiae</p> Signup and view all the answers

    What is the characteristic of Leuconostoc morphology?

    <p>Spherical/lens-shaped cocci</p> Signup and view all the answers

    What is the purpose of transferring fermented juice to tanks for secondary fermentation?

    <p>To convert malic acid into lactic acid</p> Signup and view all the answers

    What is the type of fermentation that occurs in wine production after alcoholic fermentation?

    <p>Malolactic fermentation</p> Signup and view all the answers

    What is the primary characteristic of hypertonic drinks?

    <p>Higher carbohydrate content than isotonic and hypotonic drinks</p> Signup and view all the answers

    What is the category of drinks that includes Kombucha and Nata de coco drink?

    <p>Fermented drinks</p> Signup and view all the answers

    What is the typical alcohol level in Liquors?

    <p>15-30%</p> Signup and view all the answers

    What is the raw material used to produce Whisky?

    <p>Fermented grain mash</p> Signup and view all the answers

    What is the primary reason for using closed fermenters?

    <p>To ensure sanitary conditions</p> Signup and view all the answers

    What is the category of drinks that includes Spirits and Liqueurs?

    <p>Distilled drinks</p> Signup and view all the answers

    What is the minimum temperature required for red wine fermentation?

    <p>20°C</p> Signup and view all the answers

    What is the typical duration of primary fermentation at a temperature of 25-28°C?

    <p>6-7 days</p> Signup and view all the answers

    What is the purpose of using hypertonic drinks in combination with isotonic drinks?

    <p>To compensate the loss of water</p> Signup and view all the answers

    What is the primary characteristic of fermented drinks?

    <p>They undergo a fermentation process</p> Signup and view all the answers

    What is the primary role of primary fermentation?

    <p>To produce alcohol</p> Signup and view all the answers

    What is the category of drinks that includes Cognac?

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

    What is the result of primary fermentation in terms of alcohol content?

    <p>8-10%</p> Signup and view all the answers

    What is the purpose of crude wine pressing?

    <p>To separate the skins from the fermented juice</p> Signup and view all the answers

    What is the equation for the metabolism of glucose to ethanol by S. cerevisiae?

    <p>C6H12O6 + 2Pi + 2ADP + 2H+ → 2C2H5OH + 2CO2 + 2ATP</p> Signup and view all the answers

    What is the optimal temperature for fermenting dry white and rose wine?

    <p>15-28°C</p> Signup and view all the answers

    What is the byproduct of glycerol fermentation that affects the quality of wine?

    <p>Lactic acid and acetic acid</p> Signup and view all the answers

    Which of the following compounds is responsible for a buttery and creamy smell in wine?

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

    What is the purpose of frequent smell and taste assessment during wine production?

    <p>To ensure that primary and secondary fermentations are properly taken place and controlled</p> Signup and view all the answers

    Which of the following compounds is responsible for a sour and vinegary smell in wine?

    <p>Acetic acid</p> Signup and view all the answers

    What is the result of unwanted fermentation in wine?

    <p>Reduced wine quality</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To remove sediments and impurities from the wine</p> Signup and view all the answers

    Which of the following compounds produces a smoky and pungent smell in wine?

    <p>Fumaric acid</p> Signup and view all the answers

    What is the consequence of ethanol fermentation in wine production?

    <p>Production of water and carbon dioxide</p> Signup and view all the answers

    What is the primary reason for aeration during the initial stage of fermentation?

    <p>To support biomass growth</p> Signup and view all the answers

    What is the optimal pH range for yeast growth?

    <p>4 - 6</p> Signup and view all the answers

    What is the effect of sugar content above 25% on fermentation?

    <p>Slower fermentation speed</p> Signup and view all the answers

    What is the ideal temperature range for red wine fermentation?

    <p>25 - 290C</p> Signup and view all the answers

    What is the purpose of acidity adjustment in winemaking?

    <p>To reduce the pH level</p> Signup and view all the answers

    What is the effect of oxygen on the fermentation process?

    <p>It supports biomass growth</p> Signup and view all the answers

    What is the ideal pH range for juice in winemaking?

    <p>2.7 - 3.8</p> Signup and view all the answers

    What is the effect of temperature on the fermentation process?

    <p>It affects the yeast growth and fermentation speed</p> Signup and view all the answers

    Study Notes

    Fermentation Process

    • The major reaction: C6H12O6 → 2 CH3CH2OH + 2 CO2
    • Beneficial effects of moderate alcohol consumption:
      • Feeling relaxed
      • Stimulation of senses and appetite
      • Heightening of pleasure
      • Providing sense of euphoria (intensive feeling of well-being)
    • Negative effects of excessive alcohol consumption:
      • Impairs mobility
      • Impairs muscular coordination
      • Impairs eyesight
      • Delays reaction time
      • Induces serious diseases (Cirrhosis, Liver cancer, Gallstone, Kidney stone)

    Blood Alcohol Concentration (BAC) Effects

    • 0.02%: Relaxed, slow reaction time
    • 0.04%: Vision affected
    • 0.08%: Coordination decreased, impaired driving skills (legal drinking limit in the US)
    • 0.10%: Slurred speech, lost coordination and judgment
    • 0.15%: Stumbling, trouble standing up
    • 0.30%: Vomiting, likely to pass out
    • 0.40%: Passing out, coma (unconsciousness lasting more than six hours)

    Unwanted Fermentation

    • Glycerol fermentation: lactic acid + acetic acid
    • Natural grape sugars fermentation: lactic acid + acetic acid
    • Tartaric acid fermentation: lactic acid + acetic acid + CO2
    • Ethanol fermentation: Acetic acid → water + CO2, reducing wine quality

    Odorous Byproducts of Fermentation

    • Acetic acid: sour, vinegary
    • Acetone: nail varnish
    • Acetoin: buttery, creamy
    • Aldehydes (various): buttery, fruity, nutty
    • Butyric acid: rancid butter
    • Diacetyl: buttery, cloying
    • Diethyl sulfide: ether, pungent
    • Ethanal (acetaldehyde): Sherry-like, oxidized, unpleasant
    • Esters (various): fruity, floral
    • Formic acid: tart, pungent
    • Fumaric acid: smoky, pungent
    • Glycerol: mouthfeel, sweetness
    • Higher alcohols (various): pleasant floral → sickly fusel aromas
    • Hydrogen sulfide: rotten egg

    Fermented Drinks Categories

    • Alcohols: liquors, spirits
    • Wines
    • Beers
    • Kombucha (Thủy hoài sâm)
    • Nata de coco drink
    • Straw liquor (Rượu cần)

    Fermentation Process in Straw Wine Production

    • Rice cooking and mixing with rice husk
    • Yeast cake powder supplementation
    • Biomass growth → aerobic fermentation → anaerobic fermentation in big-bellied jar
    • Alcohol production → yeast cake for straw wine of K’HO minority

    Kombucha (Thủy hoài sâm) Fermentation

    • Mixture of sugar (7-10%) and tea fermented by yeast and acetic bacteria
    • Two fermentation processes: alcoholic (yeast) and vinegar (acetic bacteria)
    • Fermentation process divided into primary (alcoholic) and secondary (malo-lactic) fermentations

    Fermentation Process in Winemaking

    • Primary fermentation: 10-12 days at 20-22°C, 6-7 days at 25-28°C
    • Pure culture can be added at this stage
    • Role: produce alcohol, reaching 8-10% or more
    • Equation: C6H12O6 + 2Pi + 2ADP + 2H+ → 2C2H5OH + 2CO2 + 2ATP

    Wine Production

    • Wine is not pure due to ease of infection and presence of many by-products
    • Wine becomes sour due to accumulation of organic acids
    • To overcome this problem, pure yeast Saccharomyces cerevisiae is used
    • Saccharomyces cerevisiae has advantages, including rapid and complete fermentation, well-settling, and creation of a distinct aroma for wine

    Yeast in Wine Production

    • Saccharomyces cerevisiae is commonly used to ferment grape juice to wine
    • Yeast is present on the outside of grapes

    Wine Definition and Classification

    • Wine is a fermented beverage from grapes or other fruits
    • Wine is a non-distillation alcoholic drink with ethanol concentration normally in the range of 7 - 15%
    • Wine classification is based on color, sweetness, fermentation, CO2 level, and producer
    • Wine types include:
      • White wine (white/pale color): made from juice of white/green-skin grapes
      • Rosé wine: made from red/purple grapes with maceration for a few hours
      • Red wine (red/purple/opaque color): made from mixture of grape juice, skins, and seeds of dark-skin grapes
    • Sweetness levels:
      • Dry wine: all sugar is converted to alcohol
      • Semi-dry (off-dry) wine: has a mild or softly perceptible sweetness
      • Sweet wine (dessert wine): still has some residual sugar due to short fermentation time or using low-alcoholic producing yeast

    Grape Variety and Ripeness Criteria

    • Grape variety affects wine quality and type
    • Ripeness criteria for different wine types include:
      • Sugar concentration (°Brix)
      • Titratable acidity (g/l)
      • pH
    • Typical values for ripeness criteria vary by wine type

    Chemical Composition of Grape and Wine

    • Microorganisms in wine production include Saccharomyces cerevisiae and Lactobacillus hilgardii
    • Unwanted fermentation can produce acetic acid, glycerol, and other by-products that affect wine quality
    • Fermentation by-products can have characteristic odors, such as sour, vinegary, or fruity

    Racking and Malolactic Fermentation

    • Racking is the process of transferring wine to remove settled matters and prevent tannin extraction
    • Malolactic fermentation is a process where tart-tasting malic acid is converted to softer-tasting lactic acid by lactic acid bacteria
    • Malolactic fermentation occurs after alcoholic fermentation and is traditionally done during wine ageing and maturation

    Fermentation Process

    • Divided into 2 main phases: Primary fermentation (alcoholic fermentation) and Secondary fermentation (malolactic fermentation)
    • Can be fermented in open or closed fermenters
    • Opened fermentation tanks are more easily operable and temperature-controllable
    • Closed tanks are more popular for ensuring sanitary conditions
    • Fermentation in small amounts can be done in vases, boxes, plastic or stainless steel containers

    Primary Fermentation

    • Optimum temperature for dry white and rose wine: 15-28°C
    • Optimum temperature for red wine: 25-30°C
    • Lasts for 10-12 days at 20-22°C, 6-7 days at 25-28°C
    • Pure culture can be added at this stage
    • The main role is to produce alcohol
    • When completed, alcohol content reaches 8-10% or more
    • Equation for glucose metabolism to ethanol: C6H12O6 + 2Pi + 2ADP + 2H+ → 2C2H5OH + 2CO2 + 2ATP

    Crude Wine Pressing

    • Purpose is to eliminate skins from the fermented juice
    • Juice is drawn out, and the remained pulp is continually pressed
    • Fermented juice is then transferred to tanks for secondary fermentation (malolactic fermentation)

    Malolactic Fermentation

    • Process where tart-tasting malic acid is converted to softer-tasting lactic acid by lactic acid bacteria
    • Normally occurs after alcoholic fermentation and frequently happens automatically when wines are stored in barrels for ageing and maturation

    MLF Bacteria Characteristics

    • Oenococcus oeni: Spherical/lens-shaped cocci, occur in pairs and chains, heterolactic fermentation
    • Leuconostoc: Spherical/lens-shaped cocci, occur in pairs and chains, heterolactic fermentation
    • Lactobacillus: Long, slender rods, sometimes bent, heterolactic and homolactic fermentation
    • Pediococcus: Spherical cocci, occur in tetrads, homolactic fermentation

    Categories of Fermented Drinks

    • Alcohols: liquors, spirits
    • Wines
    • Beers
    • Kombucha (Thủy hoài sâm)
    • Nata de coco drink
    • Straw liquor (Rượu cần)

    Distilled Drinks

    • Spirits: distilled from fermented rice, sticky rice, cassava, corn…
    • Whisky: distilled from fermented grain mash (corn, barley, wheat…)
    • Rhum: distilled from fermented molasses
    • Cognac: distilled from must (fermented grape)

    Unwanted Fermentation

    • Glycerol fermentation → lactic acid + acetic acid
    • Natural grape sugars → lactic acid + acetic acid
    • Tartaric acid → lactic acid + acetic acid + CO2
    • Ethanol → Acetic acid → water + CO2
    • Reduces wine quality
    • Requires frequent smell and taste checks to ensure proper primary and secondary fermentations

    Odorous Byproducts of Fermentation

    • Acetic acid: sour, vinegary
    • Acetone: nail varnish
    • Acetoin: buttery, creamy
    • Aldehydes (various): buttery, fruity, nutty
    • Butyric acid: rancid butter
    • Diacetyl: buttery, cloying
    • Diethyl sulfide: ether, pungent
    • Ethanal (acetaldehyde): sherry-like, oxidized, unpleasant
    • Esters (various): fruity, floral
    • Formic acid: tart, pungent
    • Fumaric acid: smoky, pungent
    • Glycerol: mouthfeel, sweetness
    • Higher alcohols (various): pleasant floral → sickly fusel aromas
    • Hydrogen sulfide: rotten egg

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