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Fermentation and Post-Fermentation Processing

Abstract

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).

Keywords

Lactic Acid Bacterium Starter Culture Alcoholic Fermentation Wine Yeast Malolactic Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2007

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