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Queenie Gene GadongJanuary 19

Queenie Gene GadongJanuary 19

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Published by kweeniegene
a reaction paper regarding a proposed coal fired power plant in iloilo, Philippines
a reaction paper regarding a proposed coal fired power plant in iloilo, Philippines

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Categories:Types, School Work
Published by: kweeniegene on Jul 14, 2010
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10/25/2012

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Queenie Gene Gadong January 19, 2010Comm 2-1Concept PaperAlcohol FermentationALCOHOL²in chemistry is a term usually applied to a group oforganic compounds with hydroxyl functional group (-OH) bound to a carbonatom. In Food Technology the term applies to fermented and distilledalcoholic beverages. Alcoholic beverages have been consumed by humansfor years and years, as ethanol, C
2
H
5
OH.Alcohol is produced through fermentation, a process that involvesthe use of microorganism to convert food substrates into otheracceptable compound. Fermentation is the by-product of amicroorganism¶s effort to harness a food substrate. To be able todigest the food substrate the microorganisms produce catalytic-enzymesthat convert the food. When this food conversion takes place gasformation can be noted, also increase in the substrates acidity can befelt.Many of the food we eat are produced through fermentation.Fermentation improves the food¶s taste, texture, aroma, quality andshelf-life. Dairy products like cheese, mayonnaise, yogurts, bread andalcoholic beverages are produced through fermentation.
 
There are different types of fermentation based on the foodsubstrate and the product form after the process. As for alcoholicfermentation we convert sugars, to ethyl alcohol and carbon dioxide.Every different alcoholic beverage has its own unique substrate. Inwine making we use as substrate the sugar found in the grape fruit,table wines contain between 10 and 14 percent alcohol.The main grapevine cultivated for wine production is the European winegrape
, Vitis vinifera.
1
Beers, made from cereal grains, has an averagealcohol content of 2 to 6 percent; rums are from molasses while whiskeysare from grain mash.The microoraganisms used in alcoholic fermentation are those whichare already inherent to the substrate, as in this case, yeast. Alcoholicfermentation begins when the glucose is ingested by the microorganismand is broken down to pyruvic acid by the use of the yeast¶s enzyme.Pyruvic acid is This pyruvic acid is then converted to CO2, ethanol, andenergy for the cell.Humans have long taken advantage of this process in making bread,beer, and wine. In these three product the same microorganism is used:the common yeast or
Saccharomyces Cerevisae
.
1
Linda F. BissonChristian E. Butzke
Microsoft ® Encarta ® 2008. © 1993-2007 Microsoft Corporation. All rights reserved.

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