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[FFT-MT] Lesson 1 and Lesson 8 > Lesson 8: Acetic Acid Fermentation > Flashcards

Lesson 8: Acetic Acid Fermentation Flashcards

1
Q

were first recognized as causing wine spoilage in the 19th century.

A

Acetic acid bacteria

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2
Q

Their ability to oxidize (?) to (?) both induces wine spoilage and is vital to commercial vinegar production.

A

ethanol to acetic acid

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3
Q

They are product of scalar fermentations carried out by several groups of microorganisms acting at different moments in time.

A

Vinegar

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4
Q

The metabolic activity of (3) is also crucial for guaranteeing the manufacture of vinegar.

A

yeasts, molds and lactic acid bacteria

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5
Q

The initial phase represented by alcoholic fermentation carried out by (?), sometimes lactic acid

A

yeasts

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6
Q

This converts alcohol into vinegar or acetic acid through oxidation, catalyzed by specific fungi or bacteria.

A

Acetous fermentation

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7
Q

Acetous fermentation requires what?

A

oxygen

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8
Q

Acetous fermentation involves two reactions with (?) as an intermediate product.

A

acetaldehyde

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9
Q

This bacteria are required for Acetous fermentation

A

Mycoderma aceti or Acetobacter aceti

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10
Q

T or F: Acetous fermentation can be aerobic and anaerobic

A

TRUE

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11
Q

Aerobic involves yeast (S. cerevisiae) converting (?) to (?)

A

glucose to ethanol

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12
Q

Fermentation typically starts with yeast breaking down (?) into (?) and (?).

A

breaking down glucose into ethyl alcohol and carbon dioxide.

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13
Q

Crucial in vinegar and fermented food production, influencing flavor and acidity.

A

Acetous Fermentation

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14
Q

[STRUCTURE] Alcohol - Water - Acetaldehyde

A

C2H6O + O H2O + C2H4O

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15
Q

[STRUCTURE] Acetaldehyde - Acetic acid

A

C2H4O + O C2H4O2

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16
Q

Step 1 of vinegar production

A

Fermentation of Sugar to Ethyl Alcohol

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17
Q

The step 1 of vinegar production is anaerobic and carried out by yeasts, specifically (?)

A

Saccharomyces cerevisiae var ellipsoideus.

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18
Q

(STEP 1) Sugar concentration should be around (?)%, and pH and temperature maintained at approximately (?) and (?)°C, respectively.

A

20%; 5 and 32°C

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19
Q

(STEP 1) The optimal alcohol concentration in a successful fermentation

A

10-13%

20
Q

Higher concentrations lead to (?) to acetic acid

A

incomplete oxidation

21
Q

Lower concentrations result in the loss of vinegar due to (?) and (?).

A

oxidation of esters and acetic acid

22
Q

[STRUCTURE] Glucose > Carbon Dioxide + Ethyl Alcohol

A

C6H12O6 > 2CO2 + 2C2H5OH

23
Q

Step 2 of Vinegar Production

A

Oxidation of Alcohol to Acetic Acid

24
Q

(STEP 2) Is is aerobic, anaerobic, or both?

A

aerobic

25
Q

The oxidation of alcohol to acetic acid is carried out by acetic acid bacteria, primarily (?)

A

Acetobacter aceti

26
Q

These (2) are the main genera involved in aerobic acetic acid fermentations.

A

Acetobacter and Gluconobacter

27
Q

pH and temperature should be maintained around (?) and (?)°C, respectively, for efficient fermentation.

A

4.5 and 30°C

28
Q

Approximately (?)% yield of acetic acid from glucose, with three parts of (?) yielding two parts of (?).

A

60%; glucose; acetic acid

29
Q

These (2) are commonly used for ethanol and acetic acid analysis.

A

Gas chromatography and high-performance liquid chromatography

30
Q

For acetic acid fermentation, optimal conditions include 10% (?), (?)°C temperature, and (?) pH to achieve the best results.

A

ethanol concentration; 30°C; 4.5 pH

31
Q

[STRUCTURE] Alcohol + Oxygen > Acetic Acid + Water

A

C2H5OH + O2 > CH3COOH + H2O

32
Q

This is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades.

A

Vinegar

33
Q

The word vinegar is from the French term “vin” that means?

A

wine

34
Q

The word vinegar is from the French term “aigre” that means?

A

sour

35
Q

This vinegar is made from the Trebbiano and Lambrusco grapes of Italy’s Emilia-Romagna region.

A

Balsamic vinegar

36
Q

Home or let alone method-vats of cider are allowed to sit open at room temperature for several months until the alcoholic liquid is converted to acetic acid.or Orleans method or als

A

Slow method or natural method

37
Q

Fruit juice is periodically added to small batches of vinegar and stored in wooden barrels. As the fresh juice sours, it is skimmed off the top.

A

Continuous Method

38
Q

Generator process or the fogging procedure – alcoholic liquid is in motion; spirits(alcohol)

A

Quick Method

39
Q

Based on the goal of infusing much oxygen into the alcoholic product. The oxygen is pumped at the bottom of the steel tanks called acetators. A heater in the tank keeps the temperature between 80-100F (26-38C).This is often used in the production of wine vinegars.

A

Submerged Method

40
Q

composition depends on the material used

A

finishing

41
Q

Vinegar quality is determined by its strength or acidity, typically ranging from (?)% acetic acid.

A

5-20%

42
Q

Includes soluble solids, pH, total acidity, and antioxidant activity (phenolic compounds). Density, melting, and boiling points may also be considered.

A

Proximate Condition

43
Q

Aroma, flavor, and texture are essential sensory attributes of vinegar, which can vary depending on the raw materials used and production methods.

A

Sensory Characteristics

44
Q

Quality standards for vinegar vary by country of origin, ensuring consistency and adherence to specific criteria.

A

Standards and Specifications

45
Q

Iron or copper contamination can cause bluish or black coloration. Oxidase enzymes may lead to darkening of vinegar.

A

Equipment-Related Defects

46
Q

Acetic acid bacteria may produce cellulose, while vinegar eels (nematode worms) such as (?), mites, vinegar flies (?), and wine flowers (?) can affect vinegar quality and appearance.

A

Angeullula aceti; Drosophila; Mycoderma vini

[FFT-MT] Lesson 1 and Lesson 8 (3 decks)

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