Please help with all questions in this exercise Fermentation of Grapes Fermentat

Question

Please help with all questions in this exercise Fermentation of Grapes Fermentation easily the skin of ripened grapes allow entry of interior of the grape, which provides both the high Coc ste produ Yeasts metabolize the grape sugars and ethanol- occurs without human intervention. For example, tiny breaks on microbes. Fermentative yeasts thrive in the provides both the high concentration of sugars and low --are rapidly transported out of the cell for energy, and the waste productscarbon In an artificial ess is carried out in a anner that permits CO2 to escape while preventing the entry of a continues to build up until the alcohol tolerance level of the speci reached, ending the fermentation cycle. The figure below shows the simulation of wine fermentation over a 10-day period. O2. There, al specific yeast population is results from a 100 15 75 10 50 Akoohol 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- Yeast cell produce Zymase enzyme which in anaerobic condition produce ethanol from sugar.

Sugar in present of Zymase gives up Ethanol and CO2 is released.

So Zymase is the answer

7- Every enzyme has a half-life which determines its activity. Same is the case with the zymase enzyme. In order to produce ethanol, the enzyme should also be synthesized in the yeast cells. But from the graph, we can see that after a certain time point yeast cells also shows the decline in the growth. As a result of it, zymase production stops and there is no more conversion of glucose into ethanol

8- ethanol stops the yeast cells growth, as yeast cell has reached ethanol tolerance level. So if we remove alcohol then there will be decrease in grape sugar and increase in yeast cell

9- i- there will not be any change in the sugar amount in the wine.

ii- When the wine is kept open, oxygen present in the air oxidizes the wine. Also, some bacteria present in the air spoil the wine by converting alcohol first into acetaldehyde and then into acetic acid

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