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Production of Wine and Beer

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

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.

Keywords

Tartaric Acid Total Soluble Solid Wine Yeast Potassium Bicarbonate Sodium Metabisulfite 
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 Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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