Wine Production Bread, Cheese

1
Wine ProductionBread, Cheese Wine

• Experiment 48

2
Fermentation

• Wine, beer dairy products are all products
• Glucose gt pyruvic acid gt alcohol, acid, gas
• The reason for different end-products including
• taste appearance is the process stars with
  different ingredients and the processes are
  slightly different.
• Beer gt barley, hops
• wine gt grapes
• Main end-product is same gt alcohol (yeast waste)

3
Bread

• When flour is mixed with water amylase degrades
  starch to maltose and glucose
• Glucose further degraded by the action of maltase
  into glucose
• Saccharomyces cerevisiae ferments glucose to
  produce ethanol and carbon dioxide
• Carbon dioxide caused bread to rise and alcohol
  evaporates during baking

4
Sourdough Bread

• Two Organisms
• Saccharomyces exiguus ferments only glucose which
  produces the carbon dioxide that causes the bread
  to rise
• Lactobacillus sanfrancisco ferments the maltose
  to produce lactic acetic acids that give the
  bread its characteristic sour flavor

5
CHEESE

• Rennin produces curd, acid produces flavor gas
  produces spaces in curd
• Cheddar due to acid produced (lactic acid)
• Swiss curd inoculated with Propionibacterium that
  converts lactic acid to propionic acid, acetic
  acid carbon dioxide. Acids effect flavor, gas
  produces the holes
• Blue curd is inoculated with spore of Penicillium
  roquefortii, the blue veins are fungal filaments

6
Wine Beer

• 1st paper written about microbial metabolism by
  Pasteur in 1857
• Result of investigation into problems associated
  with wine by son of local maker
• After sampling good bad batches he id. two
  different organisms associated with end product
• Yeast globules were found in sediment of good
  batches (those with alcohol)
• Historical paper because it stimulated the
  scientific community to ask questions pertaining
  to metabolism

7
Wine Beer

• Organism responsible for alcohol fermentation in
  ale wine is the yeast Saccharomyces cerevisiae
• Maceration is the breakdown of grape solids which
  facilitate liberation of compounds in skin, seeds
  pulp
• This gives wines distinctive flavors general
  characteristics

8
Red, White or Rose

• White--crushing, maceration (lt24h), pressing,
  fermentation, clarification, aging in bottle (2-3
  yrs.)Must clarify before fermentation to favor
  retention of fruity characteristics
• Red--crushing, maceration (extended)
  fermentation, pressing, clarification, aging in
  oak barrels (3-5 yrs) aging in bottle (5-15 yrs)
• Rose--short maceration times

9
Wine Making

• Yeast is Saccharomyces cerevisiae
• Process is glycolysis, fermentation
• Anaerobic
• Glucose gt Pyruvic acid gt carbon dioxide
• acetyaldehyde gt ETOH

10
Wine Making

• One Gallon Recipes
• 3 pints grape juice 1.5L1 ½ qts.
• 5 pints water2.5L2 ½ qts.
• 3 ¼ cups sugar
• Two Gallon Recipes
• 6 pints grape juice3L3/4 gal.
• 10 pints water5L1 ¼ gal.
• 7 cups sugar
• Incubate for 21 days at 25C