Process

Question 1

is a complex biochemical process during which yeasts converts sugars to ethanol, carbon dioxide and other metabolic by products that contributes to the chemical composition and sensorial properties of the fermented foodstuffs.

Answer 1

Alcoholic Fermentation

Question 2

It is carried out by

Answer 2

yeasts and some other fungi and bacteria

Question 3

Under what condition it begins?

Answer 3

Aerobic condition

Question 4

The breakdown of sugars by yeasts to form pyruvate molecules

Answer 4

Glycolysis

Question 5

a glucose molecule produces two molecules of pyruvic acid that are then reduced to two molecules of ethanol and carbon dioxide

Answer 5

Glycolysis

Question 6

Under what condition the pyruvate can be transformed to ethanol

Answer 6

Anaerobic condition

Question 7

Natural fermentation of fruit and fruit juices is carried out by what micorganism?

Answer 7

apiculate yeast (Hanseniaspora) followed by elliptical yeast (Saccharomyces) and other fermenting yeast

Question 8

Most important agent of alcoholic fermentation

Answer 8

S. cerevisiae

Question 9

___ carbohydrates can be converted into alcohol

Answer 9

90%

Question 10

Conditions for alcoholic fermentation

Answer 10

1) carbon sources -pure sugar or crude sugars/molasses (10-18%)
2) nitrogen sources – mostly available in the form of ammonium sulphate
3) growth factors -can be provided in the form of molasses
4) ph: 4.8-5.0
5) temperature -70-80 F
6) time- depends on yeast strain- usual time 30-72hours,
7) yield- 0,4 gallon of ethyl alcohol per one gallon of molasses.

Question 11

defined as potable liquid containing ethyl alcohol ( about ½ % by volume or as much as 95% alcohol content).

Answer 11

Alcoholic Beverages