March 30

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March 30 MEALS OF MOLDS.
but first
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Important Announcements Midterm Exam Makeup
Wednesday night, 730 pm, Plant Science
233 Term paper assistance program Rough
draft due Thursday, April 1 Thursday Lecture -
Kathie Hodge
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ALCOHOLIC FERMENTATION
Sugar yeast ethyl alcohol(C2H5OH) CO2
No oxygen
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Grape Juice
Wild Yeast
Wine Yeast
Sulfur Sodium bisulfite or
SO2
Racking
Fining Agents charcoal egg white
gelatin
Adjust pH
Rack Bottle Age
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Making champagne Fundamental process of
fermentation Is like that for wine but Sugar
is added near the end and bottle Is capped to
give the bubbly Later, the degorgeur removes
spent yeast.
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What Makes one wine different from another ?

• A. Varieties of grapes
• Savignon blanc
• Chardonnay
• Reisling
• Cabernet savignon
• Merlot
• Pino noir
• B. Weather and soil
• C. Native and introduced yeasts

• D. Other additives

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Botrytis cinerea The Noble Rot
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ICE WINE (EISWEIN) Grapes are harvested and
pressed while frozen solid (-10C) so water can
be driven out as shards of ice - leaving a
higher concentration of sugars - and after
fermentation - higher concentration of alcohol.
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To make sake Rice
Aspergillus oryzae turns starch to sugar Sugar
yeast makes the brew
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Differences between brewing beer and making wine

• 1. Ingredients for beer sterilized those for
  wine not quite so clean
• 2. Different species or strains of yeast used
• 3. Sugar for beer comes from malt that for wine
  from grape juice
• 4. Additives - hops added to beer

5. Water added to beer
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Hamms Beer - From the Land of Sky Blue
Waters
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Genessee Beer - The difference is in
the water
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Health benefits of drinking wine

• A. Alcohol kills unwanted microbes including
  germs
• B. Tranquilizing/sedative effect

• C. Extracts reduce blood serum cholesterol?
• THE FRENCH PARADOX
• Resveratrol-a phytoalexin found in grape skins
• Others?

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Phytoalexin - A chemical formed in a plant
after the plant cells have been irritated by an
invading spore or some other foreign object. A
first line of defense.
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for we could not now take time for
further search or consideration, our victuals
being much spent, especially BEER!
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Dried yeast 40-50 protein Compare to Whole
wheat flour - 12 Eggs - 13
Whole milk - 3 Liver - 17
Beef - 16 Potato - 2
Yeast also contains high amounts of Lysine - an
essential amino acid not found in grains
One acre of land to produce food for yeast 840
lbs protein Same acre for milk or meat 70
lbs protein
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Mold-covered cheeses Brie Camembert
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Other moldy foods Soy sauce soybeans
wheat Aspergillus oryza
Miso rice Aspergillus oryzae yeast
Tempeh cooked soybeans Rhizopus oligosporus

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Mycoprotein from Fusarium venetum