Soy sauce is made by fermenting a salty combination of soybeans and wheat with a variety of microorganisms, including yeast, for 8 to 12 months. After the particles are removed, the resultant sauce is high in lactate and ethanol. How are these two chemicals synthesised? To avoid a pronounced vinegary flavour in the soy sauce (vinegar is dilute acetic acid), oxygen must be kept out of the fermenting tank. Why?

Soy sauce is made by fermenting a salty combination of soybeans and wheat with a variety of microorganisms, including yeast, for 8 to 12 months. After the particles are removed, the resultant sauce is high in lactate and ethanol. How are these two chemicals synthesised? To avoid a pronounced vinegary flavour in the soy sauce (vinegar is dilute acetic acid), oxygen must be kept out of the fermenting tank. Why?

Fundamentals Of Analytical Chemistry

9th Edition

ISBN:9781285640686

Author:Skoog

Publisher:Skoog

Chapter12: Gravimetric Methods Of Analysis

Section: Chapter Questions

Problem 12.2QAP

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