Fermentation of Grapes Fermentation easily the skin of ripened grapes allow micr

Question

Fermentation of Grapes Fermentation easily the skin of ripened grapes allow microbes. F interior of the grape, which provides both the high Coc nste produ and ethanol--are Yeasts metabolize the grape sugars for energy, and the waste occurs without human intervention. For example, tiny breaks on entry of microbes. Fermentative yeasts thrive in the hich provides both the high concentration of sugars and low ptl. energy, and the waste products carbon dioxide -are rapidly transported out of the cell. In an artificial fermentat manner that ess is carried out in a it CO2 to escape while preventing the entry of Oz There, alcohol permits CO2 to escape while preventing the entry of veast population is continues to build up until the alcohol tolerance level of the specitic reached, endi simulation of wine fermentation over a 10-day period. ng the fermentation cycle. The figure below shows the results from a 100 15 t0 Aloohol 25 7.5 25 Days What product of the fermentation that produces the ethanol is NOT shown in the graph? 6. 7. Notice that not all grape sugar is converted to ethanol. Why not?

Explanation / Answer

6. The product of fermentation that is produced with the alcohol and not shown in the graph is carbon dioxide gas.

When grape sugar and water reacts in presence of yeast, the yeast converts sugar into alcohol and carbon dioxide gas. This is a process of winemaking.

7. All grape sugar are not converted to ethanol because when alcohol reaches at a certain level during fermentation, the yeast strain used for winemaking may die. Also, the fermentation is temperature sensitive, it occurs rapidly at warmer temperature and slower in cold. So, it will stops if the temperature drops too much. The remaining sugar is called as residual sugr which is used to balance the acidity in wine.

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