Food And Fermentation Part 2

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Questions and Answers

What is the primary role of yeasts in alcoholic fermentation?

  • To kill harmful microbes directly
  • To convert proteins into sugars
  • To produce lactic acid as a byproduct
  • To convert sugars into ethyl alcohol and carbon dioxide (correct)

Which microorganism is most commonly used for alcoholic fermentation?

  • Escherichia coli
  • Bacillus subtilis
  • Saccharomyces cerevisiae (correct)
  • Lactobacillus

What is the alcohol content range typically found in wine?

  • 5%-7% ABV
  • 15%-20% ABV
  • 3%-5% ABV
  • 8%-14% ABV (correct)

Which fruit is primarily used to make wine?

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

What is the term used to describe the distinctive character of wine based on its place of origin?

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

What is the primary role of Saccharomyces cerevisiae in wine-making?

<p>To convert sugars into ethanol and CO2 (A)</p> Signup and view all the answers

Which of the following factors contributes to the development of wine's distinctive character?

<p>Terroir (B)</p> Signup and view all the answers

What process follows the mashing of malt in beer production?

<p>Adding hops and boiling the wort (A)</p> Signup and view all the answers

Which statement accurately distinguishes lager from ale?

<p>Lager undergoes bottom fermentation (A)</p> Signup and view all the answers

During which winemaking step is the wine typically racked?

<p>After aging in casks (D)</p> Signup and view all the answers

Flashcards

Alcoholic Fermentation

A process where yeasts convert sugars into ethyl alcohol and carbon dioxide.

Wild Yeasts

Natural yeast starters used in fermentation.

Ethyl Alcohol

The type of alcohol produced during fermentation, also known as ethanol.

Wine

A drink produced by alcoholic fermentation of grapes.

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Saccharomyces cerevisiae

A common type of yeast used in alcoholic fermentation, including winemaking.

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Alcoholic Fermentation Microorganism

Saccharomyces cerevisiae is the most common microorganism used in alcoholic fermentation, converting sugars into CO2, ethanol, and aromatic molecules.

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Wine Characteristics

Wine's distinct character comes from the grape skins' steeping process, aging in casks, and the terroir of the growing region.

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Lager vs. Ale (Differing Fermentations)

Lager beer undergoes bottom fermentation at cooler temperatures using Saccharomyces uvarum, while ale beer uses top fermentation at higher temperatures with Saccharomyces cerevisiae.

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Beer Brewing Process

The brewing process involves malting grains, mashing them, adding hops and boiling, adding yeast to ferment, and finally conditioning the beer.

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Winemaking Process

Vinification involves crushing grapes to create must, adding yeast for fermentation, steeping the skins, removing dregs, filtering, and aging in oak barrels.

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Study Notes

Food And Fermentation Part 2

  • Course: SC/NATS1560 3.0 Understanding Food
  • Instructor: Dr. Angela Cope
  • Year: 2024

Learning Objectives

  • Describe alcoholic fermentation, defining "wild yeasts" and identifying the most common microorganism used (Saccharomyces cerevisiae).
  • Detail common drinks and foods made via alcoholic fermentation, their raw materials, and processing methods. Examples include wine, beer, and bread.

Alcoholic Fermentation

  • Yeasts convert sugars into ethyl alcohol and carbon dioxide.
  • Ethyl alcohol (ethanol) is a psychoactive substance and narcotic.
  • Moderate amounts cause mild inebriation; larger amounts lead to intoxication and addiction.
  • It's an antiseptic, killing harmful microbes.
  • "Wild yeasts" or natural starters are also used.

Wine I

  • Primarily from Vitis vinifera grapes (over 1300 varieties).
  • Examples: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Grenache, etc.
  • "Terroir" (place of origin) influences distinctive character.
  • Alcohol content: 8%-14% ABV.
  • Also made from other fruits (e.g., cherries, dates, apples, pears).

Wine II (Vinification)

  • Grapes are crushed into must.
  • Wild yeasts or Saccharomyces cerevisiae convert sugars into COâ‚‚, ethanol, and aromatic molecules.
  • Skins are steeped to give wine colour and stronger flavours.
  • Wine is racked to remove dregs (dead yeasts and skins).
  • Filtered and fined.
  • Aging in oak casks imparts complexity to flavour.
  • Finest wines can age up to 30-40 years.

Test Review - Microorganism

  • Most used microorganism for alcoholic fermentation: Saccharomyces cerevisiae.

Test Review - Wine Character

  • Contributing factors to wine's distinctive character: Terroir, steeping of grape skins, and aging in casks.

Beer

  • Made from grains (barley, wheat, oats, rice, corn).
  • Grains become malt through sprouting and kilning.
  • Amylase enzymes convert starch into sugars.
  • Hops are added to the wort for flavour.
  • Yeast converts sugars into COâ‚‚ and alcohol.
  • Alcohol content: 4-5% (up to 10%).
  • Ale: warm brewing (21-25°C), top fermentation with Saccharomyces cerevisiae.
  • Lager: bottom fermentation (6-8°C), Saccharomyces uvarum.

Brewing Beer (Process)

  • Malting the grains
  • Kilning and grounding the malt
  • Mashing the malt
  • Adding hops and boiling the wort
  • Adding yeast and fermenting
  • Conditioning (re-fermenting, fining, centrifuging).

Test Review - Lager vs. Ale

  • Key differences between lager and ale include bottom vs. top fermentation, cold vs. warm brewing, and differing yeast species (Saccharomyces uvarum vs. Saccharomyces cerevisiae).

Bread

  • Made from milled grains (flour).
  • Hard wheat has high gluten content (glutenin and gliadin).
  • Amylase breaks down some starch into sugars.
  • Flour + water = dough.
  • Glutenin + gliadin form gluten, making dough elastic.
  • Kneading develops gluten structure.
  • Leavening using yeast (wild or Saccharomyces cerevisiae).
  • Yeast converts sugars into COâ‚‚ and alcohol, causing dough to rise.

(Butt) Bread

  • Heat solidifies stretched dough.
  • Sourdough uses a starter containing wild yeasts and lactic acid bacteria.
  • Baking completes and stops fermentation.
  • Surface water evaporation and Maillard reactions form crust and crumb.

Unfermented Breads

  • Unleavened flatbreads include matzo, lavash, rotis, etc.
  • Made from corn flour, and others.
  • Quick breads are leavened by COâ‚‚ producing chemical reactions without fermentation.
  • Examples: cakes, scones, cookies, pastries, biscuits.
  • Chemical leavening agents include baking powder, baking soda, and ammonia salts.

Test Review - Sourdough vs. Non-Sourdough Bread

  • Sourdough bread uses a starter (wild yeasts and lactic acid bacteria) to leaven.
  • Non-sourdough bread doesn't use a starter as it is typically leavened with other techniques like chemical leavening.

Home Review

  • Milk curdling and its relation to cheese production.
  • Mold's effect on cheese.
  • Three examples of each main type of fermentation.
  • Malt and its use in beer brewing.
  • Key differences between wine and beer brewing.

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