Exp 6pcog

Group 2 September 19, 2017
Rating:
Experiment No. 6
PRODUCTION OF WINE
Questions for Research:

1. Describe the principle behind wine production.
Wine making uses the following basic principles:
The sugars present in the fruit (and any sugar that is added to the fruit) are fermented by yeast that is
added to the mixture. There are natural yeasts present on the skins of fruits, but these are usually not sufficient to
carry out the fermentation on their own.
When sugar is fermented by yeast, it is converted into alcohol (ethanol) and carbon dioxide gas is
released. You will see bubbles of carbon dioxide gas in the air lock while the fermentation is active. You know
the fermentation is over when no more gas is produced.
The fermentation has to take place without oxygen (it is an anaerobic fermentation). If oxygen gets into
the system during the fermentation, the alcohol will be converted into acid (this is what happens when you
make vinegar, which is acetic acid). Wine that has spoiled because it has been exposed to the air may taste
very acidic.
There are lots of bacteria and yeasts around in the air and on the surface of the fruits. They all have the
potential to spoil the wine. It is extremely important that these bacteria do not start to grow in the fermenting
juice. Particular care must be taken with the cleanliness of the equipment and personal hygiene.
All equipment must be sterilized with a solution of sodium or potassium metabisulphite before it is used.
2. Give 10 products of fermentation and the organism producing each.
Wine-Saccharomyces cerevisiae
Yogurt- Lactobacillus
Beer-Brettanomyces
fermenting veggies like sauerkraut- Pediococcus
Vinegar Acetobacter
Cheese- Staphylococcus carnosus
Soy- Staphylococcus condimenti
Chocolate- Weissella fabaria
Butter,ilk- Leuconostoc pseudomesenteroides
Tea- Aspergillus acidus
3. Outline the Embden-Meyerhoff scheme for the fermentation of ethanol in yeast.
- glucose
ATP (in)ADP(out)
- glucose-6-phosphate
NAD(in) NADH2(out)
- 6-phosphogluconic aacid
-H2O
- 2-keto-3-deoxy-hosphogluconic acid
A. B.
- Pyruvic acid - Glyceraldehyde-3-phoshate
- Acetaldehyde + CO2 2ADP(in) 2ATP(out)
NADH2(in) NAD(out) NAD(in) NADH2(out) Embden-
- ethanol - Pyruvic acid meyerhoff
- Acetaldehyde + CO2
NADH2(in) NAD(out)
4. Why is the strength of alcoholic solutions directed by the USP/NF to be determined at 15.56oC?
5. What is meant by proof and gallon proof when referring to alcohol or alcoholic beverages?
Proof is defined as twice the alcohol (ethanol) content by volume. For example, a whisky with 50% alcohol is
100-proof whiskey. Anything 120-proof would contain 60% alcohol, and 80-proof means 40% of the liquid is
alcohol.
6. If an alcohol beverage is 70% strong, what is the proof strength? Show computation
7. Enumerate the types of wine and their respective sources.

Red wine
Red Grapes,
Whisky
Barley, wheat, rye
Brandy
Distilled wine
Rum
Sugarcane
8. Explain the physiologic action of alcohol both in small and large amount.
Small doses of alcohol may be beneficial, stimulating the secreton of gastric juice and increasing peristalsis. For
this reason it has been used when the stomach is weak and is doing its work imperfectly. When the stomach is
inflamed, alcoholic beverages aggravate the condition. Certain of them produce acidity.
When alcohol is taken into the mouth, it causes a sense of warmth in the mucous membranes, causes them to
be unusually congested, and forms upon the surface a pellicle of precipitated albumin that is rapidly washed
off by the saliva. The latter is formed in unusually large amounts because of the irritation of the mouth by the
alcohol. In contact with the mucous membranes of the stomach it causes similar changes. It also increases the
formation of gastric juice, provokes more vigorous peristalsis of the stomach, induces congestion of its mucous
membrane, and thus excites an excessive secretion of mucus. If a large amount of concentrated alcohol is
swallowed, it will produce acute inflammation of the stomach. If moderate amounts are taken frequently, and
especially upon an empty stomach, it will gradually cause subacute inflammation.
9. Why is alcohol not anymore used as anesthetic?
Because the effect of alcohol as anesthesia dont last long especially when the operation takes too long and
the patient will slowly feel the pain again.
10. Discuss the significance of fermentation on pharmaceutical processes. Cite examples
Microbial fermentation is the basis for the production of a wide range of pharmaceutical products, targeting
practically any medical indication. Examples range from anticancer cytotoxic drugs and vaccines, anti-
infectious disease antibiotics and vaccines, to hormonal disorder therapy and many other indications.
Vitamins- produced by fermentation of sugar containing starting materials and special additives by
bacteria or yeast.
Antibiotic production- penicillin, insulin, interferon
Organic acid fermentation- citric acid, gluconic acid, lactic acid
REFERENCES:
http://www.appropedia.org/Grape_wine_(Practical_Action_Brief)
palatepress.com/2010/12/wine/top-ten-microbes-in-your-wine/
http://highered.mheducation.com/sites/0072556781/student_view0/chapter9/study_outline.html
https://www.ttb.gov/forms_tutorials/f511040/faq_instructions.html
http://chestofbooks.com/health/nutrition/Disease-Food/Alcoholic-Beverages.html

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Group 2 September 19, 2017

Questions for Research:

7. Enumerate the types of wine and their respective sources.

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