chapter 24 - fermentation of fungi

Question 1

Anaerobic ethanol fermentation

Answer 1

• mostly the Ascomycota Saccharomyces cerevisiae used (brewers and bakers yeast)
• cerveza in Spanish
• ethanol in bread evaporates as it bakes

Question 2

Wine production

Answer 2

• 9 thousand years ago in China
• 5 thousand years ago in Egypt

Question 3

What is enology?

Answer 3

the science of wine making

Question 4

Wine grape

Answer 4

• Vitis vinifera (Family: Vitaceae)
• Viticulture: cultivation of grape
• basically, red or white grapes
• vines can be productive for 50 years

Question 5

Red wine

Answer 5

• red grapes, crushed, fermented, then pressed
• follows this process and so the skin is part of the process

Question 5

White wine

Answer 5

• red or white grapes, crushed, pressed, and juice fermented
• skin not part of the process

Question 6

Why is the skin used in red wine production?

Answer 6

• the skin contains anthocyanins and tannins that give red color

Question 7

table wine and fortified wine alcohol%

Answer 7

• table wine: 9-14% ethanol
• yeast killed at 14%
• fortified wine: 18%
• alcohol added to fortified wine

Question 8

Champagne

Answer 8

• strictly: sparkling wine from grapes grown in Champagne region of France
• secondary fermentation creates carbon dioxide in bottles

Question 9

Beer

Answer 9

• dates back at least 6 thousand years
• 2nd most popular drink worldwide to tea
• Egyptians, Sumerians, Incas, Chinese

Question 10

Beer components

Answer 10

• barely malt
• starch of cereal grain
• hops
• yeast
• water

Question 11

What is barley malt?

Answer 11

• a beer component
• germinated barley grains, dried and crushed, provides sugars and colors

Question 12

What are hops?

Answer 12

• a beer component
• Humulus lupulus (Cannabaceae)
• providers bitterness, maintains foamy head, antimicrobial

Question 13

Ales vs. Lagers

Answer 13

• Ales: when the yeast ferments at higher temps and stays at the surface it produces an ale. Super toasty yeast sits at the top. “fruitier”
• Lagers: when it ferments at a lower temp and does not float at the surface it produces a lager. Not-so-toasty yeast floats around “crisp”
• typical beer: 4-6% ethanol content

Question 14

Distilled Spirits

Answer 14

• heating beer or wine to the point alcohol boils but before water boils
• a still collects alcoholic vapors
• ethanol content: typically, 40-50% (double the percent for the proof)
• grain alcohol can be 190 proof and used to make unaged spirits Vodka (steeped in juniper ovulate cones) or Gin

Question 15

Whiskey

Answer 15

• an aged spirit
• distilled grain beer
• scotch: malted barley
• bourbon: corn
• rye: rye

Question 16

Tequila

Answer 16

• made from agave
• Agave tequilana

Question 17

Absinthe

Answer 17

• grain alcohol and oil of wormwood (Arthemisia absinthium)
• contains thujone, a psychoactive compound
• absinthism: neurological damage from abusers

Question 18

Alcohol and health

Answer 18

• moderate alcohol consumption (1-2drinks/day) may lower coronary heart disease risk and alzheimers
• red wine may have best health advantages because of the antioxidants in the red grape skin
• alcohol poisoning can result from binge drinking, CNS depressant
• high alcohol consumption related to violence, SA, driving fatalities
• fetal alcohol syndrome

Question 19

Edible mushrooms

Answer 19

• button mushrooms and shiitake mushrooms
• shiitake prescribed as cancer therapy in Japan

Question 20

Mushroom nutrition

Answer 20

• complete protein source
• Vitamin C, D, and some Bs
• high fiber, low calorie