Essay on Different Types of Fermentations

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Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can be made with other fruits but the true term of the word wine means the fermentation of grapes. To make wine there are many chemical reactions that have to take place in order for the wine to be drinkable. The process of making wine involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide because of the microorganism of yeast. There are also many other chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is produced in the fermentation process, contains an OH group which can be seen in figure 1. Ethanol is also a part of
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Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can be made with other fruits but the true term of the word wine means the fermentation of grapes. To make wine there are many chemical reactions that have to take place in order for the wine to be drinkable. The process of making wine involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide because of the microorganism of yeast. There are also many other chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is produced in the fermentation process, contains an OH group which can be seen in figure 1. Ethanol is also a part of the subgroup called alkanols. Alkanol’s are formed when a hydrogen atom from an alkane compound is replaced with an OH or hydroxyl group (SMITH, 2006) .
To get this alcohol the wine needs to undergo a process called fermentation. Fermentation is a process including a microorganism called yeast breaking down a molecule without using oxygen to produce energy. It is a process in which sugar is consumed by yeast to produce sugar. It can be said that the more sugar there is in the grapes the more alcohol content there will be in the resulting wine. An enzyme in the yeast reacts with the sugar until; the alcohol concentration reaches about 10-14% where the high concentration alcohol kills the yeast and hence stops the process (France, 2014).

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