Production of Wine and Beer
Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol. In this laboratory, we will attempt to convert grape juice to wine, and malt, hops, and corn sugar to beer.
KeywordsTartaric Acid Total Soluble Solid Wine Yeast Potassium Bicarbonate Sodium Metabisulfite
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