alcOhOlic FeRmeNtaTion of BeEr
History of alcohol....
Alcohol is a product that has provided a variety of functions for people throughout all history. From the earliest times to the present, alcohol has played an important role in religion and workship. Historically, alcoholic beverages have served as sources of needed nutrients and have been widely used for their medicinal, antiseptic, and analgesic properties. The role of such beverages as thirst quenchers is obvious and they play an important role in enhancing the enjoyment and quality of life. They can be a social lubricant, can facilitate relaxation, can provide pharmacological pleasure, can can increases the pleasure of eating.
Action of zymase secreted by the yeast which converts to simple sugar :-
- glucose
- fructose
- ethyl alcohol
- carbon dioxide
In particular, the of enzyme of diastase or zymase or invertase or starch will broken down into complex sugar. Then it will convert complex sugar into simple sugar and lastly into alcohol.
::WINES::
Fermentation derivation of CO2 from the air entering the wine leaves and converted to starch and its derivatives. During obsorcion in grapes, these bodies turned to glucose and fructose (sugars) during fermentation process.
Production of wines
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