20: Alcohol Flashcards
What are the key inputs and outputs of alcohol fermentation by yeast?
Glucose, ethanol, CO₂
Which two major problems affected the European wine industry in the 19th century?
Grape phylloxera and downy mildew
What are the two primary functions of hops in beer brewing?
Hops add bitterness for flavour and act as a preservative by inhibiting microbial growth.
Which yeast is used in ale vs lager production?
Ale: S. cerevisiae, Lager: S. pastorianus
How does white wine production differ from red wine?
White wine is fermented without skins at cooler temperatures (10–15°C) for 1.5–6 weeks,
red wine ferments with skins at warmer temperatures (25–30°C) for 3–14 days.
What is the goal of distillation in alcohol production?
To increase ethanol concentration
Which of the following are examples of distilled spirits?
A. Beer and cider
B. Wine and ale
C. Brandy and vodka
D. Lager and porter
C. Brandy and vodka
What are two main mechanisms of action for ethanol in the nervous system?
Activates GABA ion channels (inhibitory) and inhibits glutamate ion channels (excitatory), causing sedation, impaired coordination, and cognitive effects.
What are the two enzymes involved in ethanol metabolism?
Alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH)
What damage does grape phylloxera cause and how is it controlled?
It feeds on grapevine roots and injects toxins, leading to vine death. Managed by grafting European vines onto resistant American rootstocks.
What causes downy mildew of grape and how is it treated?
Caused by Plasmopara viticola, treated with Bordeaux mixture
What are the components of Bordeaux mixture?
Copper sulphate and calcium oxide
What is fermentation in the context of alcohol production?
an anaerobic process where yeast converts sugars to ethanol and CO₂.
What is glycolysis and why is it important in fermentation?
The breakdown of glucose to pyruvate, producing 2 ATP and NADH before ethanol is formed.
What is ethanol and how is it produced?
A type of alcohol produced from sugar fermentation by yeast.
What’s the difference between pot still and column still?
Pot stills are batch-based; column stills are continuous and more efficient.
