The Continuous Brewing Of Beer

The Continuous Brewing of Beer
THE CONTINUOUS BREWING OF BEER
Beer is produced commercially by the controlled fermentation of wort, a liquid rich in sugars,
nitrogenous compounds, sulphur compounds and trace elements extracted from malted barley.
Fermentation is the process by which glucose is converted to ethanol and carbon dioxide and is
expressed chemically as: C6H12O6 + 2PO43– + 2ADP → 2C2H5OH + 2CO2 + 2ATP Behind this
simplified chemical reaction is a series of complex biochemical reactions. These reactions (known
as the 'Glycolytic pathway' or 'Embden–Myerhof–Parnas pathway') involve a number of enzymes
and the reactions take place anaerobically inside the cells of brewing yeast. DB Breweries carry out
this fermentation by a continuous process in which the beer ... Show more content on
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The system uses a flocculent yeast strain which settles quickly at the end of fermentation. From the
fourth vessel the clarified beer flows to a warm Maturation Vessel where the flavour is refined by
yeast action (from the small amount of residual yeast in the beer). The total residence time in these
four vessels can be anything from 40 to 120 hours, depending on production requirements. At the
time of printing, all DB brands except Mako are produced by this process1. All the different types of
beer are produced on the same continuous process line, and their respective differences are produced
after the maturation stage. DB has two continuous fermentation lines but usually, except in the lead–
up to Christmas, only operates one at a time. Step 1 – The hold–up vessel (HUV) The incoming
wort is oxygenated to stimulate yeast growth and a steady flow of yeast and beer from later in the
fermentation process is mixed with the wort as it flows into this first small vessel. The introduction
of yeast into wort can be somewhat stressful for the yeast because of the high nutrient levels; by
mixing the wort with partially fermented beer the concentration of nutrients is reduced and this
allows for a more rapid commencement of fermentation. The yeast recycled back to the hold–up
vessel is still in an active fermentation state, so again there is no significant lag phase before the
fermentation begins. The recycled partially
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Making Extraordinary Wine From California 's Best Vineyards
One of the few remaining family–owned wineries in the nation, Kendall–Jackson Winery, Ltd. is
one of California 's largest and fastest–growing wine companies. Kendall–Jackson and its sister
wineries comprise the 13th largest wine operation in the United States. The company produces
approximately 1.7 million cases of wine annually from the fruits of its more than 10,000 acres of
vineyards, and exports to at least 40 countries worldwide. According to company documents,
Kendall–Jackson 's four separate wineries house what is possibly the single largest barrel
fermentation project in the world.
History
"When my family and I founded Kendall–Jackson in 1982, we simply wanted to create
extraordinary wine from California 's best vineyards." –JESS ... Show more content on
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These products always maintain their original natural flavors of their origin, (California) either as a
regional blend or specific vineyard.
Kendall–Jackson consolidated its control over its supply chain by investing in barrel production and
handling its own distribution. Mr. Jackson was also a pioneer in establishing sustainable farming
practices in the vineyards.
Supply Chain at Kendall–Jackson
The supply chain for this family owned business differs from the general wine supply chain
explained above given that their main strategy is to centralize and consolidate themselves several of
the stages in this process to maximize product quality.
1. Grape Grower
Kendall–Jackson vineyards include 10,545 acres throughout California coastal regions, mountains,
ridges, hillsides and bench lands. These sites help draw a rich palette of aromas and flavors to
handcraft wines of exceptional depth and complexity. They currently grow Chardonnay, Cabernet
Sauvignon, Sauvignon Blanc, Pinot Noir, Zinfandel, Riesling, and Merlot varietals.
Kendall Jackson uses sustainable agricultural methods ensuring that their vineyards will keep
producing the highest quality fruit for generations to come.
Each vineyard lot is kept separate at the winery, so it can truly capture the essence of each vineyard
site.
Virtually all of the grapes (99 percent) that go into making Kendall–Jackson 's wines come from two
climatic zones in California, on land that stretches from Mendocino in the

What Does Wood Aging Do To Wine
BARRELS
What does wood aging do to a wine? There are three aspects to consider, the wood it is made from,
the size and shape of the cask, and the age of the cask. Oak is the preferred timber because of its
strength and relative lightness, its cellular structure and it is the taste components it contributes to
wine.
Aging wine in small oak barrels accomplishes several things. Barrels add oak nuances and flavors,
similar to the spicing in a food dish. Thus, the choice of a barrel is very important relative to size,
source, degree of toasting, and the cooper's barrel–making technique. There needs to be a synergistic
effect between the wood and the wine.
The major factor influencing the flavor/aroma composition of oak cooperage is the heating and
toasting of the staves during barrel–making. Toasting penetrates about halfway into the stave, about
10–14 mm. ... Show more content on Helpwriting.net ...
But more importantly, it provides the optimum surface area of oak to wine. Smaller casks provide
more oak–contact, but are not cost effective. Lastly, the age of the cask is an important factor. New
oak contains the most flavoring compounds. As the cask is used, tannins and other substances are
leached out of the wood and tartrate crystals from the wine build up on the barrel's interior,
eventually causing the cask to become inert. New oak also allows for more oxidation and inserts
more tannin. It also contains more softening substances from the cellulose of the wood. The best
French barrels cost about $800 each, the American oak costing about half. One barrel holds enough
wine for about 25 cases. Well–treated barrels can be used several times, especially for whites.
Therefore, if a winemaker decides to use a French oak barrel three times, each case of wine will cost
roughly $14 more to produce or $7 more a case with American

Production of Alcohol by Fermentation Essay
Production of Alcohol by Fermentation
Introduction/ Aim:
Yeasts are microbes that produce carbon dioxide and alcohol from sugars. This is called
fermentation. In this assignment I am going to try two methods of making alcohol from fruit juice
(apple juice). One uses 'free' yeast cells; the other uses 'immobilized' yeast cells.
The process of using microorganisms to make useful products from an energy source is called
fermentation. This is carried out in large vessels (open or closed) called fermenters. Microorganisms
are cheap and easy to grow; they can be used to make antibiotics (penicillin), and useful proteins
(insulin). It can also be used for foods such as Quorn. Quorn is also called ... Show more content on
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* You will be using conical flasks, bungs and delivery tubes, beakers, measuring cylinder and a
syringe, all these equipments are made from glass so you must be absolutely careful when handling
these specific equipments, if you was to accidentally drop one of them and it was to shatter, you
must not pick it up directly with your bare hands, you must sweep it up with a broom and dispose of
it in the laboratory bins.
* When handling the Calcium chloride solution and the Sodium alginate solution you must be
careful to not make contact with it directly towards your skin, It may cause any unknown affects that
I do not know about due to the fact that I don't know much about these two chemicals so just be
careful when handling them in your experiment.
* When you clean the equipment in the disinfectant do not make any direct hand to mouth reflexes,
disinfectant can be highly dangerous if it was to get inside the human body and could easily result
into death so when you are cleaning the equipment you must immediately go and wash your hands

How Microbes Are Involved In Bread, Cheese, And Beer
I. Introduction
A. Grabber: According to the Nicholas Bakalar from the New York Times, "There are about one
trillion species of microbes on Earth, and 99.999 percent of them have yet to be discovered."
1. Food and beverages are a crucial and fundamental part of our everyday lives and microorganisms
play very important roles in the development as well as preservation of different varieties of those
food and beverages.
2. On the other hand, microbes can also cause diseases.
3. Some specific examples of how microbes are involved in food and beverages are in bread, cheese,
and beer.
II. First of all, yeast is one microbe that is used to make a food that I consume quite often, called
bread.
A. Yeast is a fungus called Saccharomyces cerevisiae. ... Show more content on Helpwriting.net ...
My absolute favorite food to eat is cheese, which is yet another fermented product resulting from
microbes.
A. What exactly is cheese?
1. Cheese is a fermented milk product.
2. There are communities of microbes which catalyze the transformation of milk into cheese and
remain active participants in the development of a cheese throughout the aging stages.
3. According to Julie Button and Rachel Dutton from "Cheese Microbes," cheese was historically
served "as a means of preserving milk, today, a fine cheese is viewed as a delicacy rather than a
means of survival."
B. The process of making cheese involves three stages.
1. In the first stage, milk is coagulated by bacteria into solid curds through acidification and
proteolysis.
2. In the second stage, cheese makers separate the curds from the whey.
3. During the aging stage, the cheese is transformed from fresh cheese into a variety of flavors,
aromas, and

Fermentations
This experiment focus on fermentations. Fermentation is a partial degradation of sugars that occurs
without the use of oxygen gas. Cells that have no oxygen in their environment can use fermentation
to obtain energy from their foods. The amount of ATP made in aerobic (oxygen present) conditions.
Only 2 ATP molecules are made from one glucose molecules during anaerobic conditions
(glycolysis + fermentation). Carbon dioxide and ethanol during alcohol fermentation, or lactic acid
during lactic acid fermentation, are waste products of the fermentations reactions. Fermentation is
vital for many organisms, such as yeasts, certain molds, and bacteria, because it allows them to
obtain energy required to carry on life processes. Yeast, a single–celled ... Show more content on
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We put different solutions in both test tubes. We fill 30 ml of acid solution in the first test tube and
30ml of normal yeast solution (yeast, sugar, warm water) in the second test tube. After we measure
each solution. Then we poured the yeast solution in to fermentation tubes. Then the tube toward the
upright position until the yeast solution fills it up to the top, displacing all of the air. Then we insert
the Ph paper on each tube. Then we saw the color of the PH paper in each tube. In the first tube,
which is the acid yeast solution was pH 3. In the second solution, which is normal yeast solution
was pH 6. Then we checked the tubes every five minutes for 15 minutes, and measured it by using
ruler. we recorded the distance the solution has been displaced from the top of the tube.
Result
This table represents about how long the distance of Co2 bubbles displaced from the top of the
tubes. When we measure the distance of the bubbles within 5 minutes. The Ph 3 acid solution tube
was 0.5 cm. The Ph 6 normal yeast solution was 2 cm. When we measure the distance of the bubbles
within 10 minutes. The Ph 3 acid solution tube was 0.6 cm. The Ph 6 normal yeast solution was 3.5
cm. When we measure the distance of the bubbles within 15 minutes. The Ph 3 acid solution tube
was 0.8 cm. The Ph 6 normal yeast solution was 5 cm.
Table 1. The distance of bubbles produced in each different fermentation tube.
Time (minutes) Ph

Coors : Coors And The Brewing Industry Essay
Coors Case Study This is an analysis of Adolph Coors in the Brewing Industry. Adolph Coors
opened operations in 1873 in Golden, Colorado. After surviving through the prohibition, Coors
expanded and maintained a set geographic area, including 11 states in the western United States, to
operate in until 1975. During this time the company experienced an impressive steady increase in
sells year to year, increasing from 90,000 barrels up to 12.3 million barrels in 1974.
Volume decreased for the first time in over twenty years in 1975 by four percent, during that same
time Coors started to push out further in an attempt to become a national brand. 1985 marked a
major year for the company as it set records in volume sold and revenues from the brewing division.
Between 1975 and 1985 there were major changes in the company that eventually led to the
company possibly opening its second brewing facility in history in Virginia. Through these years
there were many new strategies implemented to foster this growth. In this paper I will diagnose key
decisions, analyze potential solutions and show the actions needed to achieve the suggested changes.
Although through the years leading up to 1974 there was increasing profit and volume every year,
there were missed open and key opportunities by Coors. The reasons remain unclear as to why they
were not capitalized on. For instance, through the 60's and 70's there was a large demand that was
not being fulfilled locally in the states Coors was

Sourdough Vs Yeast
Third, there is no additives added in sourdough bread.
We cannot say that commercial yeast bread is bad and sourdough bread is good. The consumers like
sourdough bread because it does not contain any additives. The acid produces by lacto–bacillus
lowers (makes more acidic) the pH of the dough, which in turn makes it a more hostile environment
for other types of bacteria, resulting in a longer shelf life and natural preservatives. Therefore
sourdough bread does not need any chemical synthetic materials, such as chemical yeast, artificial
sweeteners, preservatives, dough stabilizer, and pigment.
Many people think that sugar, butter, milk, and eggs are the necessary ingredients in making bread.
But they are not. They added to short fermentation bread to improve flavour and texture because
short fermentation cannot make deep flavour. The bakers who make pure sourdough bread never use
these ingredient, they focus on seeking for good quality organic wheat and natural ingredients. To ...
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First sourdough yeast grow best in acidic doughs, while baker's yeast does better in neutral or
slightly alkaline doughs [Remember that, for reducing phytate content, acidic condition are
important, if not the vital part to the equation]. Baker's yeast is a single species, with hundreds of
strains and varieties, while sourdoughs are usually leavened by one or more species in the same
dough, none of which is baker's yeast. Bakery's yeast is a highly uniform product that produces an
equally uniform texture in bread dough. The wild yeast are anything but uniform, and they vary
from country to country. But the most impressive difference between the two yeast types is that a
single package of instant dried yeast produces just one batch of bread, while the same amount of
wild sourdough culture produces loaf after loaf for the lifetimes of many bakers.

Brewanomyce Research Paper
Brettanomyces is a contaminant yeast that could be present in wine and it possesses the necessary
enzymes to decarboxylate hydroxycinnamic acids to produce ethyl derivatives ( Edlin, Narbad,
Dickinson, & Lloyd, 1995). Generally, the formation of ethylphenols is greater in wines with lower
alcohol concentration, due to the fact that a high ethanol content reduces yeast activity and delays
the formation of ethylphenols. Brettanomyces is present on the walls and the soil of cellars but the
greatest problem of Brettanomyces contamination in a winery is found mainly in old barrels (
Garde–Cerdán et al., 2002 and Garde–Cerdán et al., 2002). Depending on growth conditions, this
microorganism can produce volatile phenols such as 4–ethylguaiacol, 4–ethylphenol ... Show more
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Sites for the interaction between different molecules and yeast are located on the yeast wall. Yeast
walls may bind undesirable compounds present in must which are toxic for cells and they might
provoke a stuck fermentation (medium chain saturated fatty acids) (Lafon–Lafourcade, Geneix, &
Ribereau–Gayon, 1984) or compounds which have a negative impact on the wine quality. In this
way, Saccharomyces cerevisiae biomass has been used for the disposal, by sorption, of 4–
ethylphenol and 4–ethylguaiacol present in wines ( Chassagne, Guilloux–Benatier, Alexandre, &
Voilley, 2005). Cell wall mannoproteins could also adsorb ochratoxin A from contaminated grape
must ( Bejaoui et al., 2004 and Caridi et al., 2006). S. cerevisiae cell wall is described in terms of
three layers, an outer electron–dense layer, an adjacent less–dense layer and another dense layer
bordering the plasma membrane ( Armando et al., 2012). The yeast wall is composed of a three–
dimensional internal skeletal layer of 1,3–β–glucan and 1,6–β–glucan (30–40% of wall mass)
stabilized by hydrogen bonds. Other important components of the yeast wall are the mannoproteins
(30–40% of wall mass), which are the most highly exposed cell–wall molecules, and these may
therefore form sorption sites ( Pradelles, Alexandre, Ortiz–Julien, & Chassagne, 2008). These
components are all interconnected by covalent bonds ( Klis, Mol, Hellingwerf, & Brul, 2002).
Mannoproteins are bonded by a 1,6–β–glucan chain with 140 glucose residues to a 1,3–β–glucan
chain of approximately 1500 sugar residues ( Fleet and Manners, 1976 and Manners et al., 1973).
However, the cell wall is a dynamic structure and responds to external and internal stimuli ( Klis,
1994). The sorption isotherm analysis allows macroscopic information of the process to be obtained
( Alvarez–Puebla, Valenzuela–Calahorro, & Garrido,

Negative Separation Of 50 Ml Plastic Tubes
To prepare experiment 1, labels were put on four separate 50 mL plastic tubes. They were each
labeled, "Negative control A", "Positive control B", "Positive control", and "Experimental".
Fermentation tubes were also labeled in the same way as the vials. Next, glucose in the amount of
either 2% or 6% and water was extracted from beakers using a pipette pump. The water and glucose
were then mixed in the plastic tubes before adding the yeast from a separate beaker, also extracted
by a pipette pump. It was important to make sure that the yeast is added last, as the reaction will
happen as soon as yeast and sugar come into contact. After the solutions were mixed together, they
were put into their previously labeled fermentation tubes. After the ... Show more content on
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The plastic tubes were again filled with water and sucrose or glucose depending on the tube label
using pipette pumps, and then yeast was added to the mixture (see "Table 3"). In tube 1 "Negative
control A", 4mL of 6% sucrose was added to 8mL of water, while 0mL yeast was added. In tube 2
"Positive control B", 4mL of yeast was added to 8mL of water, while 0mL sucrose was added. In
tube 3 "Positive control", 4mL of 6% glucose and 8mL of water were mixed together before 4mL of
yeast was added to the mixture. Lastly, in tube 4 labeled "experimental", 4mL of 6% sucrose was
added to 8mL of water before 4mL of yeast was added. After all of the plastic tubes were mixed,
they were poured into the fermentation tubes. Again, all of the air had to be removed by holding a
thumb over the opening and slowly tilting the tubes sideways. The tubes were then left to sit for 30
minutes before the air bubbles were measured using a ruler.
Table 3: Experimental Design–Addition Of Sucrose: Tube 1 and 2 are the negative control A and
positive control B. Tube 4 was the experimental as sucrose was added instead of glucose to test the
amount of fermentation. Tube 3 was the positive control to compare the experimental (tube

Fermentation Lab Report
tation lab report
Lab Exercise 7
The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces
I. Student Objectives 1. The student will use this lab exercise as the basis for writing a scientific
method report. 2. The student will understand how the rates of chemical reactions are affected by
temperature. 3. The student will understand the overall fermentation reaction by yeast, starting with
glucose as an energy source. 4. The student will understand how to measure fermentation rate.
II. Introduction
The student is to use this lab exercise as the foundation for writing a scientific method report. The
instructions for writing the report are found in the ... Show more content on Helpwriting.net ...
The Title of the report is the title of this experiment. The student obtains the names of the lab
partners, includes those names on the Title page of the report, and identifies the report as written by
a specific student. Specific students identify their reports by putting their name in a different font,
color, or in boldface type on the Title page. All lab materials are in the refrigerator, or on the carts
set out in the lab. The water baths are set up on the lab counters. They are labeled with the
appropriate temperatures. Obtain 5 fermentation tubes and label them with the following
temperatures:
250 C, 35 0 C, 450 C, 55 0 C, and 65 0 C. The first temperature is equivalent to room temperature.
The remaining four temperatures are set up in four water baths in the lab. Put group initials on each
of the 5 tubes. Use the red wax pencils. Add 30 ml of yeast + sugar culture to each of the 5 tubes. Be
sure and swirl the flask first to suspend any cells that may have settled out of solution over time. The
yeast culture contains glucose, in the form of molasses. The brand of molasses used is called
"Grandma's Molasses", a common retail product found in grocery stores. The yeast is common
baker's yeast, "Fleischmann's rapid rise", a common retail product found in grocery stores. It is
important to note the expiration date of the yeast packets, found on the back. Three packets of yeast
have been added

The Effect Of Cocoa Powder On The Rate Of Fermentation In...
Introduction
Fermentation releases energy from food molecules by producing ATP when oxygen is not present.
The two types of fermentation are either an alcoholic fermentation, or a lactic acid fermentation. In
the process of alcoholic fermentation, alcohol + CO2+ NAD+ are released. An example of alcoholic
fermentation is yeast. Yeast is a unicellular fungus. Through alcoholic fermentation, yeast can
convert sucrose into glucose. This sugar will affect the rate of fermentation in yeast. Specifically, the
5% sucrose solution will affect the rate of fermentation the most. This information can be viewed in
the previous lab, "Rollin' in the dough". The question being asked in this lab is, what are the effects
of different amounts of cocoa powder on the rate of fermentation in yeast? Cocoa powder is an
unsweetened powder produced by grinding cacao beans and pressing out the cocoa butter (fat). This
is often used in baking for recipes that include chocolate, and example being double chocolate
chunk cookies. candy.about.com/od/candyglossary/g/defcocoapowder.htm When natural cocoa (an
acid) is mixed in a recipe that calls for baking soda (an alkali) it causes a leavening action which
later allows the batter to rise when in the oven. www.joyofbaking.com/cocoa.html In one tablespoon
of ... Show more content on Helpwriting.net ...
What are the effects of different amounts of cocoa powder on the rate of fermentation in yeast? At
the beginning of the lab, the previous knowledge gained in the process of studying alcoholic
fermentation was taken into consideration. In alcoholic fermentation glucose (sugar) is converted
into carbon dioxide. Also, from research done cocoa powder does contain sugar. Therefore, if more
cocoa powder is added, then more carbon dioxide will be produced. The hypothesis was supported
because for the largest amount of cocoa powder (1/2 tsp) added, the largest amount of carbon
dioxide bubbles was produced (7.3cm). This was because more sugar was

Yeast Fermentation Lab Report
Yeast Fermentation Lab Report
SBI4U
Chaweewan. Sirakawin
Present to Ms.Allinotte November 21. 2014
Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic
conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules,
which is not as efficient as cellular respiration because only 2ATP molecules are formed during the
glycolysis. One type of fermentation is alcohol fermentation, it produces pyruvate molecules made
by glycolysis and the yeast will break it down to give off carbon dioxide, the reactant is glucose and
the byproducts are ethanol and carbon dioxide. In this lab, the purpose is to measure whether the
changes of ... Show more content on Helpwriting.net ...
2) The three bottles were labeled
1. 5 mL sugar
2. 10 mL sugar
3. 15 mL sugar
3) 150 mL of room temperature water was added to each 3 bottles
4) One package of active dry yeast was added to bottle labeled '5mL' and solution was swirled.
5) 5 mL of sugar was added to the solution and a balloon was placed over the opening of the bottle
to minimize the loss of any gas from the system.
6) The tape was used to measure gas accumulation in the balloon after 1minute. Measurement and
qualitative observations were recorded.
7) The gas accumulation in the balloon was measured and recorded at one minute intervals for a
total of 10 minutes (qualitative observations were included)
8) One package of active dry yeast was added to the bottle labeled '10 mL sugar' and solution was
swirled by rod gently.
9) 10 mL of sugar was added to the solution and the balloon was quickly placed over the opening of
the bottle to minimize the loss of any gas from the system.
10) The tape was used to measure gas accumulation in the balloon after 1minute. Measurement and
qualitative observations were recorded.
11) The gas accumulation in the balloon was measured and recorded at one minute intervals for a
total of 10 minutes (qualitative observations were included)
12) The 8–11 steps for each of the remaining bottle was repeated, the sugar concentration was
adjusted accordingly.
Observation:

The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10
minutes, The

Grape Research Papers
Grapes
A grape is a fruiting berry of the deciduous vines. Grapes can be eaten raw or they can be used for
making wine, jam, juice, jelly, grape raisins, vinegar, and grape seed oil. Spanish explorers
introduced the fruit to America about 300 years ago. There are more than 8,000 grape varieties from
60 species. There are many colors of grapes the colors are, green, red, black, yellow, pink, and
purple. The white grapes are actually green. One important product that grapes are made into is
grape juice. Thomas Bramwell Welch was the inventor of the pasteurization process for the
prevention of the fermentation of grape juice. Grape juice is obtained from crushing and bleeding
grapes into a liquid. Grape juice is usually ... Show more content on Helpwriting.net ...
Wine was invented between 6000 and 5000 BC. Winemaking can be divided into two general
categories: still wine production and sparkling wine production. The people that make the wine are
called vintners or winemakers. A Vineyard is a plantation of grapevines and at the vineyard they use
the grapevines to make the grape juice. Then they make the grape juice into wine. The harvesting of
wine grapes is one of the most serious step in the process of winemaking. The time of harvest is
determined by the ripeness of the grape measured by sugar acid that are in the grapes.Also the
weather can affect the time of harvesting the grapes. With the threat of heat, rain, hail, and frost
which can damage the grapes and bring various vine diseases. Harvest season falls between August
and October in the Northern hemisphere and February and April in the Southern hemisphere.
Making grapes into wine is a long process. The first step is to harvest the grapes by picking them by
hand. Then, the grapes are sent to the winery. Next, the grapes are brought to the machine to be
crushed. Then, the next step is pressing the skin seeds and any other non–juice items from the juice.
The next step is fermentation in this step the grape juice is turned into alcohol. Then, the second to
last step is aging, aging is when the wine is put into oak barrels. The last step is bottling the wine
and labeling the

Delemare Vineyard Essay
Delamere Vineyard
Delamere Vineyard
"Delamere Vineyard is a small, integrated winemaking business in Tasmania, specializing in pinot
noir (red) and chardonnay (white) wines. Richard Richardson, Delamere's owner and winemaker,
manages and operates the vineyard and winery largely alone. His products have won praise and
awards in the past, but Richardson strives continuously to improve. Delamere competes in the high–
priced segment, in which quality is paramount. Richardson is well equipped as a winemaker––with a
Ph.D. in agricultural chemistry and 15 years' experience." (Harvard Business School, 2000)
Winemaking is a very exclusive, yet competitive business that requires great care and understanding
of customer demands.
Problem ... Show more content on Helpwriting.net ...
Often, your gut is just plain wrong – because it's subject to biases" (HBR, 2001). Decisions that
involve where a company's future is headed and changes in operations must be made with a clear
head, and the long time notion of three heads are better than one should come into play. Richardson
admits that sales is dependent on the quality of the wine. The process of winemaking is difficult to
specifically characterize and replicate for consistency.
Richardson has pinpointed some areas in his business where improvement can be made to set his
wine apart from the competition while increasing productivity and sales. His first option involves
"consideration to amend winemaking procedures to eliminate the possibility of oxidation as the wine
matured. Excessive contact with oxygen, along with other chemicals, induced compounds called
aldehydes, which could create a distinct and unpleasant flaw in the wine's taste, unforgettable bitter
aroma somewhat akin to stale oil, along with an unattractive browning of the color" (Delamere
Vineyard, 2000). This option leads to a constant output of good quality wine. This process will allow
Richardson to attract a large amount of customers through both mail order and wholesalers due to
the fact that this process can produce the same type of wine product every year. Customers tend to
feel at ease purchasing wine from distributors who

Glycolysis And Fermentation Of Yeast
Glycolysis and Fermentation in Yeast
Mahshad Fallah
Spring 2015
ABSTRACT:
The purpose of the testing and experiments conducted was to understand how the glycolysis in cell
respiration works, to understand how the process of fermentation in yeast works and see the
difference between fermentation and respiration in the yeast. Yeast is something that may not be
alive, but when it is put in water with sugar, the yeast will take up the sugar and use the energy
stored in the sugar molecules and carries out the processes of life. Living organisms are all similar in
that they can take energy from their environments. Glycolysis is the first stage of cellular respiration
that constitutes the most carbohydrate catabolism which means breaking down larger molecules into
smaller types. The whole point of glycolysis is really to produce energy for the cell; therefore the
first step of respiration is glycolysis. Glycolysis breaks down glucose and forms pyruvate with the
production of two molecules of ATP. If oxygen is present than pyruvate cannot be used in anaerobic
respiration, so glycolysis only occurs under aerobic conditions. Aerobic respiration requires the
presence of oxygen while anaerobic respiration or fermentation does not. The product of
fermentation process is CO2 and ethanol from pyruvate. Fermentation is how alcohol is made as
ethanol is the drinking alcohol.
In the lab; the very first experiment was to observe and understand the reaction from glycolysis

Essay on Origin and Story of Soy Sauce
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished
ordering your food, when u look over and see that bottle of dark syrupy liquid off to the side.
Known around the world, Soy sauce is an international condiment that is used as a sauce, a
condiment, as well as an ingredient in plenty of dishes and recipes. Although this condiment is seen
a lot in most Asian style restaurants or even in packets from your Chinese take–out place but it is
used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and
what gives it that dark color? In this paper I will discuss and explain the origin of soy sauce, how its
made and the different types of soy sauce there are, ... Show more content on Helpwriting.net ...
These merchants gave their new sauce a name which they hoped would catch on in their own
language and also help it to sell. Then they started to distribute it widely. By December 1750 it had
reached the North America, arriving first in New York Harbor bearing the name "India Soy."
(Shurtleff & Aoyagi,2012)
Now, I will explain the process of making soy sauce. Now we all know that soy sauce comes from
soy beans, but how is it turned into the dark syrupy liquid? These use a process called fermentation,
which a way of cooking a food using bacteria. There are two distinct ways to making soy sauce,
there is the traditional brewing fermentation and refining process, and then there is a chemical non
brewing process called chemical–hydrolyzation. The fermentation method takes up to six months to
complete and results in a transparent, delicately colored broth with balanced flavor and aroma but
the non–brewing method is done in two days and has a harsher flavor and is opaque in color with a
strong chemical aroma. The basic raw ingredients are soy beans, wheat, and salt. There is also the
introduction of bacteria called Aspergillus oryzae or Aspergillus soyae,which breaks down the
proteins in the soybeans.
So, in a nutshell, this is how the process works. First they blend or mash the soybeans and wheat,
adding it to water and boiling it till the seeds are softened. Then they add a seed mold to

Vanilla, Baking Soda, And Cinnamon Affect The Rate Of
Introduction: The question being investigated in this report is, "How does vanilla, baking soda, and
cinnamon affect the rate of fermentation in a 5% sucrose solution?" The hypothesis is, vanilla and
cinnamon will increase the rate of fermentation while baking soda will either decrease the rate of
fermentation or stay the same. The bread goes through a process called alcoholic fermentation, in
which pyruvic acid is converted into Carbon Dioxide and alcohol. As pyruvic acids go through
alcoholic fermentation, the alcohol produced evaporates and the Carbon Dioxide is found in the
little bubbles on the top of bread after it is baked. Alcoholic fermentation will be performed with
yeast, which is what makes bread rise, in this experiment. The yeast ... Show more content on
Helpwriting.net ...
Based on the data, cinnamon, vanilla, and the control group all had the same height of bubbles at 1
cm. This shows that the cinnamon and vanilla did not increase or decrease the rate of fermentation.
This could be because the sugar in cinnamon and vanilla are not glucose or sucrose, which means
that these two ingredients could not go through fermentation. Baking Soda spiked up at 1.75 cm
because it releases Carbon Dioxide in the presence of acids (sugar). This increased the bubbles
because the bubbles are made of Carbon Dioxide. Baking Soda

Essay on Australian Wine
Wine it is a fundamental component of many Australian's day to day life, being closely related with
both business and pleasure. Whether it be a quiet drink on a Friday night to a career in wine
manufacturing, wine affects the lives of many daily. Not only does wine affect the individuals of
Australia, it forms a lucrative industry, employing 28000 people in both winemaking and grape
growing (2006 Census of Australia), with Australia being ranked consistently as one of the top ten
wine producers in the world. Wine production is a growing industry, with exports totalling $2.87
billion in 2006–2007 an increase of 4.4 percent over the previous year. Annually, Australia produces
1.4 billion litres of wine (Australian Government, 2010). ... Show more content on Helpwriting.net
...
Fermentation is a process that has two distinct phases, these being; primary and secondary
fermentation. Primary fermentation focuses on the addition of yeast to crushed grapes. The yeasts
multiply, via asexual reproduction, enabling the sugars found in grapes; glucose and fructose, to
convert into ethanol and carbon dioxide (author unknown, 2005), as seen below:
Glucose  Ethanol + Carbon Dioxide + Energy
C6H12O6  2CH3CH2OH + 2CO2 + Energy
Figure 2: equation for the fermentation process
Author Unknown, 2010
Therefore the greater the amount of sugar added to the grape juice (before fermentation), the greater
the alcohol content at the end of the process. The carbon dioxide produced is released into the
atmosphere, whereas the ethanol is harnessed into the mixture.
After the wine has undergone primary fermentation, secondary fermentation begins. During
secondary fermentation, the wine is sealed into an air–tight container, prohibiting the entry of any
new sources of oxygen. This stage of fermentation occurs much more slowly and allows the wine to
further improve its general flavour and aroma. This allows yeast to concentrate on fermenting over
reproducing as oxygen is no longer available. The yeasts will stop fermenting, once the alcohol
content of the wine reaches a concentration of fourteen percent. This is because the yeasts can no
longer survive in

Descriptive Words for Wine
DESCRIPTIVE WORDS FOR WINE
Wine tasting, as a production control technique, depends upon converting into words the impression
created by the reaction of the wine on the taster 's palate. In order that one wine, tasted by several
individuals, be reported in the same way by each, it is necessary that all of the tasters use the same
words for the separate palate impressions the wine creates. The terms used in sensory examination
fall naturally under the four headings of appearance, color, taste and odor.
I. APPEARANCE: The appearance of a wine is judged upon whether or not the wine seems clear or
contains sediment or suspended material of a colloidal or larger particle size.
Brilliant: wines free of any visible solids and ... Show more content on Helpwriting.net ...
Aroma and Bouquet Odors: The term aroma is reserved to describe those pleasant and desirable
odors which are characteristic of the unfermented grape. Fermentation aroma refers to the additional
odors present in the wine after fermentation. Fermentation aroma may consist of the odors from the
fermentation by–products common to all fermentations and the odors from the substances produced
by the action of the yeast and the basic aroma substances in the grapes. Bouquet refers to the odors
produced by the interactions of the aroma substances with the container, with a small quantity of
oxygen, and with one another. One can distinguish tank aging bouquet from bottle bouquet. It is
particularly during long bottled aging of suitable red tables wines, that pronounced bouquet
develops.
1. Aroma: a) Varietal: Certain of the grape varieties, when grown under optimum conditions, have
aromas which are characteristic of the particular variety. While some of these characteristic varietal
odors may be described as smelling "like some other fruit" or in general terms, it is felt that the
varietal aromas are basic to sensory examination and that they should stand as such. Trained
enologists should have a built–in impression of the basic aromas of those varieties in which the
aroma is easily detectable, so that when confronted with an unknown sample, they are capable of
recognizing and identifying the aroma. Some of the varieties considered

Wine Production Essay examples
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how
this in turn, affects the overall quality of wine was explored. Three wines were produced, each with
varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar
content; one had an ideal sugar content and one had a high sugar content. After the fermentation
process stopped, a taste test was conducted in order to assess the quality of the wine. The taste
testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only
sampled each wine, but also sugar water and tonic water. This enabled the validity of the results to
be assessed. It was found that the majority of the ... Show more content on Helpwriting.net ...
During the Investigation, the sugar levels decreased. This was because the sugar was being
converted into carbon dioxide, water and most importantly, the energy required by the yeasts.
Further supporting the research, it was found that Wine C, the wine with the greatest alcohol
content, experienced the greatest change in sugar levels throughout, the next highest was Wine B
and then finally Wine A, the wine with the least amount of sugar. The taste test that was conducted
also supports this information, with the majority of the taste testers concluding that Wine C had the
greatest alcohol content of the wines, followed by B and finally A.
Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain
tolerance level of alcohol; and once this level is exceeded, the yeasts die and are no longer able to
reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic
content, any level higher than this would cause the yeasts to die off. The wines that were produced
during the Investigation, had predicted alcohol levels of 12%, 14% and 18%. Therefore it was
predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore
the sugar level of the wine would no longer decrease. Through observing the table of results and
graph 1, it can be seen that the experimental results justified these findings. It was found that Wine
C's sugar levels

Advantages And Disadvantages Of Fermented Foods
Usually fermentation of raw materials by their indigenous microflora has been applied for
production of fermented foods, nevertheless, many risks associated with that should be
distinguished: questionable sanitary safety of obtained products and unstable fermentation process
due to instability of commonly multi–strain starter culture are main of them. These disadvantages of
spontaneous fermentation and its related risks should be minimised in industrial production of
fermented foods. Therefore microbiologically defined starter cultures that ensure faster and more
controlled fermentation process and final products with constantly desired quality are extensively
studied in respect to physiological properties of certain strains and their mutual relationship with
environment of specific raw–material and conditions of the process (Faid et al., 1997; Sahlin, 1999;
Dai et al., 2013). ... Show more content on Helpwriting.net ...
Fish lipids are a valuable source of poly–polyunsaturated fatty acids, especially omega–3. Fish e. g,
Baltic herring (Clupea harengus membras (L.)) and their by–products, being relatively cheap raw
material have an unexploited potential for increasing its nutritional value (De Arruda et al., 2007).
Every year worldwide 18–20 million tons of raw–material from fish industry are wasted (Elvevoll,
2004). Raw materials of fish origin could be used for development and industrial production of
foods with added nutritional value, functional foods, biomedical products and animal feedstuffs
(Dragnes and Elvevoll, 2003; Elvevoll,

Yeast Temperature Lab Report
Based on the information above, it was found that overall glucose produced the highest levels of
carbon dioxide and all of the sugars generally worked best when at room temperature. Glucose is the
easiest of the three sugars to break down. Yeast is only able to ferment glucose (Hewitson & Hill,
2017). Therefore the other sugars must be converted into glucose through enzymes (Hewitson &
Hill, 2017). Fructose was 2nd best out of the sugars because all it has to do is be converted into
glucose through the enzyme Isomerase (Hewitson & Hill, 2017). Sucrose didn't perform well
because it must be split into glucose and fructose first and then the fructose is converted into
glucose.. Fermentation occurred best at room temperature because this is ... Show more content on
Helpwriting.net ...
Additionally, glucose is not as sweet as other sugars, such as fructose and sucrose, therefore the
undesirable sweet taste of wine would not be found (Steen, 2016). Keeping the fermentation process
at room temperature or slightly higher would also increase the rate of fermentation (Brew Magazine,
2005). Yeast ferments best when around or within its optimum temperature range, therefore it is
logical to maintain this temperature throughout this process (Alba–Lois & Segal–Kischinevzky,
2010).
There were some anomalies in this data set. In the second trial of experiments, glucose produce a
very small change in mass, unlike the other room temperature results and prior experiment. This
may have been due to errors in the experiment method. However it may have also been because of
the sunlight upon the experiment. When collecting the experiments on the second day from the sun
room, it could be seen that the glucose experiment was in direct sunlight, while the other
experiments weren't. This may have raised the temperature of the glucose experiment and affected
the yeast.
There were multiple errors in this experiment. Originally, the method was to just measure the flask,
with the balloon left untouched, each day, to see an increase in weight. However, it was realised the
due to the law of conservation of mass, this method would not work. This was not realised until after
the second day of experiment. Therefore the method

Chocolate And Chocolate: The Different Gifts Of Chocolate
How the chocolate is made Chocolate benefits for our health, and consider interesting to be happy.
Gifts of chocolate comes in different shapes, have become tradition of some holidays. Likewise,
most of us know chocolate as a deliciously sweet that eats in cake, cookies, candy bars and other
desserts. Around the history, Christopher Columbus is believed the first European to discover
chocolate. When Columbus returned to Spain in 1502 from the fourth trip to the new world. He
introduced many treasures to the place of King Ferdinand. Also, among them were coca tree which
is source of chocolate and chocolate products we enjoy today. According to Carolus Linnaeus (18th
century) said that cocoa tree names to (Food of God). The journey from cocoa ... Show more content
on Helpwriting.net ...
It is assistant for a number of things. It helps separate the husk from the inner beans, and make
cracking much easier. Also, avoid the bacteria from fermented that is the reason of infections from
unroasted cocoa beans. In addition, roasting beans in different ways, for instance, roasting by air,
and roasting by oven. Roasting by air is not practical way to roast large amount of chocolate beans.
Take 2 once from it then turn on to the heat, and watch it for three to five minutes. They are usually
cracking very loudly and turn it off and cool them down. The other option is roasting by oven. It is
the usually option using for cocoa roasting. We start by short hot for short amount of time, and
slowly lower it to the larger temperature. According to farmers (12Feb.2014) said I do not care what
I get paid for my cocoa , I will always grow cocoa no matter what I am paid , I love trees

Advantages And Disadvantages Of Bio-Based Polymers
Introduction
Bio–based polymers are materials which are produced from renewable resources. The terms bio–
based and biodegradable will be used repeatedly in the literature, however there is a key difference
between the two types of materials. Biodegradable are defined as materials whose physical and
chemical attributes will undergo degradation and completely deteriorate when exposed to
microorganisms, aerobic processes, anaerobic processes, or both process simultaneously. On the
other hand, Bio–based polymers can be biodegradable like polylactic acid or not degradable like
biopolyhethylene. Comparably many bio–based polymers are biodegradable, yet not all
biodegradable polymers are bio–based.
Only a small fraction of the total global plastic ... Show more content on Helpwriting.net ...
Yet obtaining high molecular weight proves difficult via polycondensation reaction due to water
formation. Nature Works LLC has developed a low–cost continuous process of manufacturing PLA
(Erwin et al. 2007 ). Firstly, very short polymer chains are formed in the condensation process,
known as lactide dimers. The next step is to convert these lactide dimers into higher molecular
weight PLA via ring–opening polymerization using a catalysts. Various types of PLA polymers can
be obtained using l–lactic or d–lactic acid in differing ratios. The final properties of PLA is highly
dependent on the ratio of these various forms of lactic acid, listed in Table 1 are various blends of
PLA (Garlotta

How Does Vanilla, Baking Powder, And Cinnamon Affect The...
The Effect of Vanilla, Baking Powder, and Cinnamon on the Rate of Fermentation
By: Sam Rubin
University High School
1/20/2017
Introduction: The question being investigated is, how does vanilla, baking powder, and cinnamon
affect the rate of fermentation? In order to answer this question, the process of alcoholic
fermentation must first be explained. Alcoholic fermentation is a type of fermentation that only
occurs in bacteria or fungi, when oxygen isn't available. It starts off by taking in glucose, and
through glycolysis, breaks it down into 2 Pyruvic acids. Later, it turns the pyruvic acid and NADH
into 2 Ethyl alcohol, 2NAD+, and 2CO2. Yeast is a type of fungus that is in bread and helps undergo
alcoholic fermentation to make the bread rise. In order to function and perform alcoholic
fermentation, yeast ... Show more content on Helpwriting.net ...
At the end of alcoholic fermentation, yeast releases CO2 in the form of gas, which can cause
bubbles in bread as it is being baked. Overall, yeast is the reason why bread rises when being baked,
and looks like there were bubbles inside of it. The ingredients that are being used for the experiment
are vanilla, baking powder, and cinnamon. Vanilla extract is a common ingredient among a wide
variety of foods. In just 1 teaspoon, vanilla extract has roughly 1 gram of sugar, yet is made up of
alcohol, vanilla beans, and corn syrup http://nutritiondata.self.com/facts/spices–and–herbs/219/2.
Because there is sugar in vanilla extract, it will can increase the rate of fermentation, but only by so
much because the amount of sugar isn't enough to significantly increase the rate. Baking powder has
little to no sugar in 1 teaspoon, and is made of monocalcium phosphate, sodium bicarbonate, and
cornstarch http://www.calorieking.com/foods/calories–in–baking–ingredients–baking–powder–low–
sodium_f–ZmlkPTY4MTE0.html. It's safe to assume that because there isn't any sugar in baking
powder, then there won't be any sort of change in the rate of fermentation. Finally, the

Alcoholic Fermentation Research
Introduction
The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of
alcoholic fermentation in bread baking. Previously, results were found that the higher sugar
concentration, the faster alcoholic fermentation will occur. Alcoholic Fermentation is the process
when a bacteria releases energy from food molecules. NADH and pyruvate acids are inputted into
the bacteria, and alcohol, carbon dioxide, and NAD+ are released. The release of Co2 is what makes
bread rise. Yeast goes through alcoholic fermentation by consuming all of the sugar around it. The
sugar helps fermentation occur, and as a result, the yeast releases Co2. The ingredients going to be
used in this lab will be vanilla, cinnamon, and ... Show more content on Helpwriting.net ...
If vanilla extract, cinnamon, and salt are placed into three different test tubes, then the rate of
alcoholic fermentation will be much higher in the vanilla extract solution because it has a higher
sugar content. The hypothesis was rejected. The vanilla had a height of 1 cm in 10 minutes, and a
height of 2 Cm at 20 minutes. The Cinnamon had a height of 3 Cm at 10 minutes, and a height of
4.5 Cm at 20 minutes. Therefore, the cinnamon had a higher rate of fermentation, based on the
height of the bubbles. These bubbles are present because of the Co2 being released in alcoholic
fermentation. There could have been sources of error. Some sources of error may include; when
pouring in the ingredients into the test tubes, some of the ingredients could have stuck to the side of
the test tube, not giving the same measurements of ingredients. Another error could have been cross
contamination. The test tubes could have been contaminated with other ingredients. They may not
have been cleaned thoroughly. If there is cross contamination, the other ingredients left over could
mix and change the rate of fermentation. 2 ways to improve the experiment could include: Being
very cautious about using the exact same amount of ingredients in each test tube, and being more
accurate with the measuring of the height of the bubbles. According to the data, the cinnamon and
the

What Is Alcoholic Fermentation?
When adding cinnamon, vanilla, or cornstarch to a sucrose & yeast solution, which of the three
ingredients will cause the fastest rate of fermentation? We will be testing this question to find its
answer. One thing that plays a big role in studying this experiment, is Alcoholic Fermentation.
Alcoholic Fermentation is a process where glucose, pyruvic acid, and NADH are converted into
alcohol, carbon dioxide, and NAD+. This is the kind of fermentation these ingredients and the yeast
& sucrose solution will be going through in our experiment. When yeast is mixed with an
ingredient, the sugars from the mixture will be converted into carbon dioxide through alcoholic
fermentation. When the carbon dioxide is released, it creates bubbles within the bread making it
fluffier. The first of the three ingredients being tested is cinnamon. Cinnamon is a spice that comes
from the branches of the Cinnamomum tree. These wild trees are most commonly found in the
caribbean, south america, and southeast asia. Cinnamon is the second most popular spice in the
United states and Europe. http://www.medicalnewstoday.com/articles/266069.php It has a sugar
concentration of 0.2 grams. The next ... Show more content on Helpwriting.net ...
I was able to hypothesize this based off of the research I did in an experiment prior to this. In my
research, I discovered that as the amount of sugar content in a solution increased, so did the rate of
fermentation. Because vanilla has the highest sugar concentration, I concluded that it would have the
biggest effect on the rate of fermentation. I also was able to conclude that cinnamon would also have
an affect but not as much as the vanilla, and that the cornstarch wouldn't have an affect at all
because it has no sugar in

Acid-Base Chemistry Lab Essay
The purpose of this lab was to determine the pH and total acidity of grape juice and wine. A second
purpose was to experimentally determine the pKa of a monoprotic weak acid, polyprotic weak acid,
as well as, a free amino acid, alanine.
Acids and bases were defined by Bronsted–Lowry in 1923, in which acids were described as
substances capable of donating a proton and bases are substances capable of accepting a proton
(Thompson and Dinh 2009). In addition to defining acids and bases, Bronsted–Lowry further
classified acids and bases as being either strong or weak. By definition, a strong acid or base is a
substance that is completely dissociated in aqueous solutions and in contrast, weak acids only
partially ... Show more content on Helpwriting.net ...
Once all reducing sugars are fermented to ethanol, yeast levels begin to decline and lactic acid
bacteria are able to grow.
Alcoholic fermentation is followed by malolactic fermentation (MLF), which is a current method
wine makers utilize to reduce wine acidity and to obtain microbial stability in wine (Husnik and
others 2006; Ugliano and Moio 2005; Lonvaud–Funel 1999). L–malic and L–tartaric are the two
main organic acids found in grape musts (Husnik and others 2006). The purpose of MLF is to
transform L–malic acid into L–lactic acid, with the release of carbon dioxide. The decarboxylation
of L–malic acid to L–lactic acid is usually conducted by lactic acid bacteria genera, such as
Oenococcus, Pediococcus, or Lactobacillus (Ugliano and Moio 2005). Once all malic acid is
degraded, lactic acid bacteria must be eliminated by sulfiting (Lonvaud–Funel 1999). Sugar and
alcohol content are two basic, yet important quality factors of wines (Son and others 2009). Sugar
and alcohol concentrations are vital components of wine that must be carefully monitored during the
entire fermentation process. Common methods for determining alcohol concentration are: measuring
boiling point, distillation and specific gravity, chemical oxidation, and gas–chromotography (Son
and others 2009). As outlined by Son and others (2009), the soluble solids portion of wine,

Research Paper On Apple Cider Vinegar
Today, many are switching to natural home remedies in a bid to save some money from buying
those expensive skin solutions which claim to cure acne but never lived up to its promises. There is
an increasing trend of awareness among the community to go for natural treatments and it's
definitely bad news for the commercial skin markets.
There are quite a number of natural home remedies available. Among one of them is apple cider
vinegar. You probably would have read quite a number of articles about using apple cider vinegar as
a cure for adult acne. Does this really work? How true is it? Hope this article can dispel some
misconceptions about this natural home remedy if there is any.
What is Apple cider vinegar?
Apple Cider Vinegar otherwise ... Show more content on Helpwriting.net ...
It helps to exfoliate the dead skin cells gently, kills the bacteria propionibacterium acnes which is
generally known as P–acnes and neutralizes the sebum which is the oily substance P–acnes feeds
and thrives on.
How is Apple Cider Vinegar made?
Apple cider vinegar is obtained by the fermentation of apple cider or apple must which is made from
crushed organic apples. Just for your information, fermentation means an act of conversion. Organic
apples have some kind of bacteria and yeast on their skins. So when they are crushed, you get pure
apple juice with a mixture of bacteria and yeast.
After which you leave it to mature for a while. During this process, sugar in the apple cider is
broken down by yeast and bacteria which turns into alcohol. It's more like a brewing process which
eventually turns into vinegar after a second fermentation.
If you don't have all the time or resources to make one at home, you can easily purchase ACV from
any departmental stores. First of all, make sure you get the organic ACV with the labels saying 'With
the Mother' with an ideal acidity (pH) level of five to seven. This means that it is in raw and pure
form characterized by dark, cloudy, web–like bacterial foam which is brownish in

Essay on Different Types of Fermentations
Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can
be made with other fruits but the true term of the word wine means the fermentation of grapes. To
make wine there are many chemical reactions that have to take place in order for the wine to be
drinkable. The process of making wine involves a chemical reaction in which sugars are turned to
alcohol and carbon dioxide because of the microorganism of yeast. There are also many other
chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is
produced in the fermentation process, contains an OH group which can be seen in figure 1. Ethanol
is also a part of ... Show more content on Helpwriting.net ...
Other yeast enzymes can make simple sugars out of disaccharides (double sugars), which are found
in certain organisms. (Discovery, 2014)
The yeast provides enzymes that breakdown the sugar molecules. An enzyme is a catalyst that helps
a reaction take place without undergoing any permanent change. (SMITH, 2006) When the yeast is
added to the wine it acts as a catalyst to change the sucrose into fructose and glucose which is
shown in the equation below. According to (Ancira) glucose is the body's preferred energy source of
sugar also known as blood sugar, fructose is a sugar naturally found in fruits and vegetables and
sucrose is commonly referred to as table sugar which is produced from sugar cane.
C12H22O11 + H2O  C6H12O6 + C6H12O6
Sucrose + Water  Glucose + Fructose
The yeast also holds another enzyme called zymase which is responsible for reacting the glucose
and fructose into ethanol and carbon dioxide which can be seen in the equation below.
C6H12O6  2C2H5OH + 2CO2
Glucose/Fructose  Ethanol + Carbon Dioxide
(O'leary, 2000)
Because yeast is a living organism it has to be kept alive by using certain measures of control. The
yeast needs to be kept at a controlled and preferably low temperature to keep it alive and to enhance
the colours and flavours of the grapes and the clarity of the wine by creating aromatic compounds
from the skin and esters. (Human Touch of Chemistry) Also to keep the

Microbrewery Research Paper
Beyond the microbrewery, a growing number of households are using fermentation techniques that
preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of
refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make
fruits and vegetables safe for consumption available long after the growing season had ended. It is
still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty
sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally
in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of
harmful bacteria while encouraging the reproduction of beneficial ... Show more content on
Helpwriting.net ...
The length of time needed for any recipe to mature varies, as does the amount of time the food can
safely be stored. Small white flecks are not a concern, but a type of yeast that can safely scooped off
the surface. Fermented produce that has truly spoiled will be easily recognized by smell.
Europeans have been creating variations of sauerkraut for generations. The main ingredient of any
sauerkraut recipe is shredded cabbage; however, other ingredients can be added before and after the
fermentation process to create many unique side dishes. Traditional sauerkraut can be consumed in
as little as six days, but it will keep for six to eight months or more when stored in a cool, dark area.
Next to sauerkraut, pickled cucumbers are the most often thought of fermented, or pickled,
vegetable. Unlike the vinegar brine used in commercially produced pickles, lacto–fermented pickles
are crunchy with a sour, yet less salty taste. Many variety of recipes exist including Kosher dill
recipes, and bread and butter

Vanilla, Cinnamon, And Salt Affect The Rate Of Alcoholic...
Introduction
The question being investigated in this lab is how does vanilla, cinnamon, and salt effect the rate of
alcoholic fermentation. Previously, results were found that the higher sugar concentration, the faster
alcoholic fermentation will occur.Yeast is a single celled fungus that goes through alcoholic
fermentation when given glucose to make energy. Alcoholic Fermentation is a biological process
that releases energy from food molecules. NADH and pyruvate acids are inputted into the cell, and
alcohol, carbon dioxide, and NAD+ are released. The release of Co2 is what makes bread rise. Yeast
goes through alcoholic fermentation by consuming all of the sugar around it. The sugar helps
fermentation occur, and as a result, the yeast releases Co2. The ingredients going to be used in this
lab will be vanilla, ... Show more content on Helpwriting.net ...
Vanilla has a sugar content of 0.5 grams per 1 tsp. ½ of a tsp will be used in this experiment, so there
is 0.25 grams of sugar in the vanilla ingredient. (https://ndb.nal.usda.gov/ndb/search/list?
qlookup=02050) For salt, there is 0 grams of sugar in any ratio.
(https://ndb.nal.usda.gov/ndb/search/list?qlookup=02047) Finally, cinnamon has a sugar content of
0.1 grams per 1tsp. ½ tsp will be used in this experiment, so a total of 0.05 grams of sugar will be
present in the cinnamon. Cinnamon has antifungal properties, considering yeast is a fungus, the
cinnamon shouldn't produce many bubbles. (https://ndb.nal.usda.gov/ndb/search/list?
qlookup=02010) Vanilla extract should increase the rate of fermentation the most because it contains
the most sugar. Sugar, specifically glucose, speeds up the rate of alcoholic fermentation. Salt should
have the slowest rate of fermentation as it has

Fermentation Lab Report
Fermentation is the anaerobic process by which glucose, or other sugars are catabolized by
microorganisms without an electron transport chain, like yeast (Campbell, 2004). In experiment one
the yeast and glucose acted as reactants, with the yeast breaking down the glucose, producing the
products CO2 and ethanol. The overall reaction for the alcoholic fermentation that took place can be
represented as 2 pyruvate + 2NADH–> 2NAD+ +2CO2 + 2 ethanol (Campbell, 2004). This
biological process allows cells to operate under conditions where oxygen is not present. Experiment
1 explored the question of how the amount of sugar impacts the rate of fermentation, while
Experiment 2 tested the effect the type of sugar available to the yeast has on the rate of fermentation.
If more sugar is available to the yeast, the faster the reaction should occur. If sucrose is used instead
of glucose, the reaction will produce less CO2 since the yeast cannot breakdown sucrose as
efficiently as glucose.
Methods:
The procedure for experiment one followed that given in: Martineau, Dean, Gilliland, Soderstrom.
BIO 19L Experiment 1, General Biology I Lab for Science Majors, Autumn Quarter, 2017 – 2018.
DePaul University.
Experiment one tested the effect the amount of sugar has on the fermentation rate. Four labeled 50
milliliter (mL) test tubes were used to transport each reaction to the designated fermentation tube.
Each tube had a specific ratio of reactants. Test tube 1 acted as the negative control and

Study Of Reaction Parameters And Temperature And Mass...
The purpose of this study is to produce succinic acid from glycerol residue through anaerobic
fermentation process. The study of reaction parameters (pH, temperature and mass substrate) was
performed by using expert design software in glycerol recovery process. One factor at one time
(OFAT) method was performed as preliminary studies for selection of parameters range and
subsequently determine its optimum condition using response surface methodology (RSM). The
concentration of glycerol and succinic acid were determined using HPLC analysis. The FTIR
spectrometry was applied to examine the adsorption of organic element. Statistical optimization
(Respond Surface design Methodology) showed that optimal conditions were at pH, 2, temperature
35 0C and substrate 110.36 gram. At this optimum, 159.312 g/L was recovery of glycerol was
obtained. Succinic acid was produced via fermentation process by using Escherichia coli type k–12
under 19.67 g/L initial glycerol concentration, 200 rpm rotation speed and at temperature 37 0C. The
work resulted 0.66983 g/L succinic acid been produced. The study also investigated succinic acid
production from commercial glycerol and its resulted about 0.73337 g/L. Overall, this research
showed that the glycerol waste can be used as a carbon sources to produce succinic acid via
fermentation process by using Escherichia coli type k–12. From the fermentation process, the
succinic acid production does not exist as a major product. From this situation, the

Fermentation Is A Natural Process
Fermentation is a natural process. Meaning that it has always been constantly happening whether we
are aware or not. When it comes to fermented foods, it speaks on a fermentation process that has
been manipulated for centuries by mankind. Humans have taken this pure process and used it as a
way to preserve flavors, and create exciting new flavors. There are the common foods that many are
aware of that undergo fermentation including bread, yogurt, wine, and beer. But the new trend in the
fermentation of foods focuses on vegetables and fruits like sauerkraut, pickles, and Kombucha.
What happens is these vegetables are soaked in salt water (or their own juice). Doing this allows for
the growth of bacteria, which in turn eat the vegetable sugars, and produce lactic acid. This acid
produces a product that has a sour, tart, or funky taste which all depend on the pH levels at the end
of the process and the palate of the person consuming the product. When the pH levels drop the
lactic acid levels go up, which cause the bad bacteria to die off, because they cannot survive acidic
conditions. While all of this happens the tart flavors begin to emerge.[1]
This fermentation of fruits and vegetables has allowed many new products to appear on the market.
One of these products has been a food item called kimchi. Kimchi is a traditional food, in the
Korean culture, of fermented vegetables which is often cabbage. It has an acquired taste that is very
pungent, and vibrant. Other vegetables

Looking towards Hydrogen as a Promising Energy Source
Hydrogen is a promising energy source due to its clean product and high–energy yield (122 kJ/g)
(Chang and Lin, 2004). Water electrolysis, steam reforming of hydrocarbons and auto–thermal
processes are well known technologies for H2 production, but it is cost–intensive due to high–
energy consumption (Ming et al., 2008). In contrast, dark fermentation process is low cost
technology for hydrogen production from waste materials (Tawfik et al., 2012, Tawfik et al., 2013
and Tawfik and El–Qelish, 2012). Moreover, bio–hydrogen production from OFMSW has gained
great attention due to energy generation while reducing the unwanted wastes (Tawfik et al., 2011).
The main problems for bio–hydrogen production from bio–wastes using dark fermentation process
are the low generation rates and yields. Therefore, several factors must be considered for
maximizing H2 production in the dark fermentation process, such as avoiding the loss of H2 to
hydrogen–consuming anaerobes, e.g., methanogens (Ming et al., 2008). The SRT is one of the
important design parameters for maintaining hydrogen producing bacteria in dark fermentation
processes. The substrate uptake efficiency, microbial population and metabolic pathways is mainly
depends on the imposed SRT. It is assumed that a long SRT causes the growth of H2 consumers,
including methanogens, and competitors for substrates, such as non–H2–producing acidogens
(Hawkes et al., 2002). On the other hand, a short SRT may reduce substrate uptake efficiency,

Louis Pasteur Essay
Many individuals have made astounding contributions to society in the past 200 years; however,
some of these contributions were so powerful, they effectively changed the future of our world.
Louis Pasteur, born December 27th, 1822, in the town of Dole, Eastern France, is one of the most
noteworthy individuals to live during the last 200 years. Responsible for a myriad of
accomplishments ranging from the debunking of the infamous "spontaneous generation" theory to
the method named after him today, pasteurization, Mr. Pasteur is responsible for bestowing upon us
some of the modern day conveniences we enjoy daily. Before discussing his accomplishments,
however, one should first look at his origins. Pasteur's father, Jean–Joseph Pasteur, in ... Show more
content on Helpwriting.net ...
To begin with, Pasteur can be credited with the discovery the existence of molecular asymmetry,
which effectively created the field of science known as Stereochemistry. In the ten years following
his discovery, Pasteur further investigated the ability of organic substances to rotate the plane of
polarized light; with the information from his studies, he became convinced him that asymmetry
was one of the fundamental characteristics of living matter, a vastly important contribution to the
field of science in general. In addition to this, Stereochemistry allows us to know how a certain
molecule will interact with an organism; anti–nausea medications in the 1950's that created
devastating birth defects with "flipper–like" appendages is just one example of the consequences of
not following this man's research. In 1854, Pasteur was appointed professor of chemistry and dean
of the science faculty at the University of Lille (Ullmann, "Louis"). Whilst employed at Lille, he
accepted a plea for studying solutions to problems associated to alcohol production at a local
distillery, and with this catalyst, he began a series of studies on alcoholic fermentation. In 1857,
while working with his research, Pasteur took a position with and was appointed manager and
director of scientific studies at the cole Normale Supérieure (Ullmann, "Louis"). The observations
he made

Examples Of Fermentation Lab Report
In the video referred to as "Fermentation Lab Movie", an individual called Mr. Carter showed us an
experiment about the fermentation of simple sugars by yeast. The experiment utilized five flasks that
were filled with different substances and subjected to different heating. However, all five of the
flasks were filled with hundred grams of the same water. Four of the flasks were filled with yeast, a
unicellular fungus that is a heterotroph. In addition, four of the flasks were filled with two foods for
the yeast, which were sucrose(table sugar) and flour. d. Overall, the first flask had only yeast and
water, the second flask contained yeast, sucrose, and water, and the third flask was similar to the
second one except that it was heated. The fourth flask encompassed sucrose and water, while the
fifth flask included yeast, flour, and water. ... Show more content on Helpwriting.net ...
Carter heated up flask number three and did all the conditions to execute the experiment.
Subsequently, Mr. Carter required a method of measuring how much gas was going to come out of
the flasks. Due to the fact that he didn't have a carbon dioxide meter or a gas pressure sensor, Mr.
Carter used balloons to measure the fermentation process. The balloons will depict the results by
showing us its growth from the carbon dioxide, from the fermentation process, filling it up.
Although the balloons can't quantify results, they provide visuals and will be accurate enough.
Starting the experiment, Mr. Carter set the balloons on the lids of the flasks and left it there for 24
hours. We would be able to see which flask's yeast was the most successful in its fermentation
process by measuring the increase in the size of the

The Continuous Brewing Of Beer

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