NUTR 1010 Study Guide - Midterm Guide: Sparkling Wine, Acetaldehyde Dehydrogenase, Fortified Wine
4 Dec 2016
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Document Summary
A common component of eating patterns around the word (whiskey, chinese wine, french wine) Alcohol can be burned for energy, but it is not a macronutrient. Alcohol is found in wine, beer (80% of alcohol intake in canadians), vodka, scotch, rum, tequila, whiskey and so on. Yeast breaks down sugar into alcohol, specifically ethanol. Products will be ethanol and carbon dioxide. The pulp is combined with yeast (1-2 weeks) Secondary fermentation/aging wine is stored in barrels (often oak) to slowly ferment and mature (3-6 months or longer) Crushed grapes, but grape skins are removed. Higher alcohol levels as juice is concentrated. More sugar + fermentation = more alcohol. Barley is soaked in water until sprouting occurs, maximizing starch content. Grain is then dried to stop germination. Enzyme action breaks down starch to yield maltose. Yeast ferments the maltose to alcohol (2-4 weeks) Hops (can act as a preservative) provide stability and add flavour (zesty, bitter, citric)
