Alcohol fermentation and

Acetaldehyde is the major important carbonyl compound of alcoholic fermentation and is formed as an intermediate compound by degradation of pyruvate ... 

Among Pasteur s many contributions to the wine industry were several simple methods of wine analysis, and his research has had a permanent influence on the wine industry. As a well-trained chemist he was certain that chemical analysis would reveal the nature of the process of alcoholic fermentation and the type and degree of spoilage related to it. In both cases he was correct. 

A number of factors govern the composition of vinegar the nature of the raw material, the substances added to promote alcoholic fermentation and the growth and activity of Acetobacter, the procedure used for the acetification, and finally the aging, stabilization, and bottling operations. 

These include a group of substances formed by secondary fermentations which accompany the alcoholic fermentation and separated during the rectification of raw spirit. 

K. Burton and H. A. Krebs, The free energy changes associated with the individual steps of the tricarboxylic acid cycle, glycolysis, alcoholic fermentation, and with the hydrolysis of the pyrophosphate group of adensosine triphosphate, Biochem.. /. 54, 94-107 (1953). 

FIGURE 6.4 Course of alcoholic fermentation and evolution of the yeast populations during spontaneous fermentation of Tokaji Aszu. Botrytized berries were macerated with fermenting must (A) or dry wine (B) (Magyar, 2010). 

Leuconostoc oenos (ML-34) was isolated from California wines and it has become the most popular organism to be used in induced fermentations. Myers (21) reports successful use of a frozen culture of the strain PSU-1 introduced at the start of the alcoholic fermentation. He finds that, in most cases, the malo-lactic fermentation parallels the alcoholic fermentation and both come to completion at about the same time. PSU-1 is a strain of Leuconostoc oenos similar to the ML-34 and was first reported on by Beelman et al. (22). 

D-fructose were removed by alcoholic fermentation and the remaining sugars, L-gulose and L-sorbose, were converted into the phenylosazone that is common to these two hexoses. Although the presence of both L-sorbose and L-gulose is altogether probable, the isolation of the so-called sorbose phenylosazone is evidence only that at least one of these unfer-mentable hexoses, or indeed sorbose (gulose) osone, was present. 

Ribereau-Gayon, P, Glories, Y, Maujean, A., Dubourdieu, D. (2000c) Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. In P. Ribereau-Gayon (Ed.), Handbook ofEnology, Vol 1, (pp. 51-74). Chichester John Wiley sons. Ltd. 

The ability to metabolise malic and citric acids is widespread among lactic acid bacteria strains that develop after alcoholic fermentation, and can lead to a great... 

Alexandre, H., Heintz, D., Chassagne, D., Guilloux-Benatier, M., Charpentier, C., Feuillat, M. (2001). Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions. J. Ind. Microbiol. BiotechnoL, 26, 235-240. 

Valero, E., Millan, C., Ortega, J.M. (2002). Changes in the lipid composition of Saccharomyces cerevisiae race capensis (Gl) during alcoholic fermentation and flor film formation. Lebensm. Wiss. Technol, 35, 593-599. 

Fig. 4.4 Effect of alcoholic fermentation and yeast strain on the concentration of glycoside-derived volatile compounds and of different classes of glycosidic precursors during the fermentation of a model grape juice containing Muscat glycosides. The control refers to a non-fermented sample kept under the same conditions utilized for fermentation, which accounts for add catalysed hydrolysis of glycosides (adapted from Ugliano 2006)...

Herbert, R, Cabrita, M.J., Ratola, N., Laureano, O. Alves, A. (2005). Eree amino adds and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J. Food. Eng., 66, 315-322. 

Lavigne, V., Pons, A., Dubourdieu, D. (2007). Assay of glutathion in must and wines using capillary electrophoresis and laser-induced fluorescence detection. Changes in concentration in dry white wines during alcoholic fermentation and aging. J. Chromatog. A, 1139, 130-135. 

The primary product, usually cider or grape wine, must have completed alcoholic fermentation and he free of fermentation residues (lees), and should not he sulphurized. A further requirement is that it should he free of odour and taste defects (in this case the product may possibly he too vinegary). With vinegar, just as in other fruit products, the quality of the primary product determines the quality of the final product. 

Harden and Young Showed the requirement of phosphate in alcoholic fermentation and identified first coenzyme, coz)miase, later shown to be NAD. 

Lower monosaccharides, i.e., aldo- and keto-bioses, -trioses, and -tetroses, do not exist naturally in a free state. Glyceroaldehyde and hydroxyacetone in phospho-rylated forms are the products of alcoholic fermentation and glycolytic sequence. Erythrose and erythrulose also appear in phosphorylated forms in the pentose cycle of glucose, while ketopentose-ribulose can be found as its phosphate ester (Table 5.1). 

How do alcoholic fermentation and lactic acid fermentation differ ... 

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