Fermentation and Post-Fermentation Processing
During alcoholic fermentation, Saccharomyces converts grape sugars to alcohol and carbon dioxide as per the Gay-Lussac equation where 1 mole sugar yields 2 moles each of ethanol and carbon dioxide (Fig. 8.1). The rate of ethanol production by Saccharomyces varies with many factors but can reach 8 x 107 to 9 x 107 molecules of ethanol per yeast cell per second (Foy, 1994b).
KeywordsLactic Acid Bacterium Starter Culture Alcoholic Fermentation Wine Yeast Malolactic Fermentation
Unable to display preview. Download preview PDF.