Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 mL of wine). The initial fermentation mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermentation mixture would contain that much glucose? In what other forms might the fermentable carbon appear?
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 mL of wine). The initial fermentation mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermentation mixture would contain that much glucose? In what other forms might the fermentable carbon appear?
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