Fermentation of grapes

Glucose, C6Hi206(s), (AH = —1275.2 kj/mol) is converted to ethyl alcohol, CjHsOHt/), and carbon dioxide in die fermentation of grape juice. What quantity of heat is liberated when 750.0 mL of wine containing 12.0% ethyl alcohol by volume (d = 0.789 g/cm3) is produced by the fermentation of grape juice ... 

By the fermentation of grape>sugar with yeast at about 22 —... 

Pectinolysis Saccharnmyces khiyxeri Kluyveromyces fragilis, Hansenula anomala Softening of nlives and cherries in brines, followed by formation of gas pockets in fin it. Strains of wine yeasts contain polygalacturonases which, during fermentation of grape juice, participate in the solubilization of pec tin... 

Tartaric acid occurs naturally in grapes, where it is present as the acid potassium salt. During the fermentation of grapes, tartaric acid precipitates from solution as crystals, as its solubility decreases with the increasing alcoholic concentration of the wine. Tartaric acid is also a natural component of numerous other fruits such as the currants, blackberries and cranberries. 

Glycerine. This is a normal product of the alcoholic fermentation of grape must, 7-14 grams per 100 grams of alcohol being regarded as the limiting amounts thus produced. 

Lopez, C. C., Boselli, E., Piva, A., Ndaghijimana, M., Paprella, A., Suzzi, G., and Mastrocola, D. (2004). Influence of Quinoxyfen residues on Saccharomyces cerevisiae on fermentation of grape musts. Food Technol. Biotech. 42, 89-97. 

Avenoza, A., Busto, J. H., Canal, N., and Peregrina, J. M. (2006). Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy. J. Agric. Food Chem. 54, 4715-4720. 

Besides water and milk, wine has been one of the oldest plant-derived drinks for humans. Generated by yeast fermentation of grape juice, it became very popular already in the Roman era (57). The global worldwide annual production of wine, with 300 million of hectoliters, represents a significant proportion of the global expanding food market. As a result of fruit extract,... 

Hansen, H. E., Nissen, P., Sommer, P., Nielsen, J. C., and Arneborg, N. (2001). The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentation of grape juice with Saccharomyces cerevisiae. J. Appl. Microbiol. 91, 541-547. 

Bisson, L. F. (1991). Influence of nitrogen on yeast and fermentation of grapes. In proceedings of the international symposium on nitrogen in grapes and wine. Am. Soc. Enol. Vitic. 323, 78-89. 

Ingledew, W.M., Kunkee, R.E. (1985) Factors influencing sluggish fermentations of grape juice. Am. J. Enol. Vitic., 36, 65-76. 

Lafon-Lafourcade, S., Geneix, C., Ribereau-Gayon, P. (1984). Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeasts and their elimination by yeast ghosts. Appl. Environm. Microbiol, 47, 1246-1249. 

Lopez, R., Santamaria, P., Gutierrez A.R. Iniguez, M. (1996). Changes in amino acids during the alcoholic fermentation of grape juice at different temperatures. Sci. Aliment., 16, 529-535. 

Houtman, A. C., Morais, J., Du Plessis, C. S. (1980) Factors affecting the reproducibflity of fermentation of grape juice and of the aroma composition of wines. I Grape maturity, sugar, inoculation concentration, aeration, juice turbidity and ergosterol. Vitis, 19, 37-54. 

Kim, D.-H., Hong, Y.-A., Park, H.-D. (2008) Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters, DOl 10.1007/sl0529-008-9726-l. 

Vos, P. J. A., Gray, R. S. (1979) The origin and control of hydrogen sulphide during fermentation of grape must. American Journal of Etiology and Viticulture, 30, 187-197. 

Ethanol is the alcohol in red wine, obtained by the fermentation of grapes. 

Wine is a beverage produced by means of complete or partial alcoholic fermentation of fresh or mashed grapes or fermentation of grape juice. The cultivation of vines has played an important role in the Mediterranean countries for centuries and even nowadays Italy, France and Spain hold a 50% share of the world production of wine, even... 

Drysdale, G.S. and Fleet, G.H. 1989a. The effect of acetic acid bacteria upon the growth and metabolism of yeasts during the fermentation of grape juice. J. Appl. Bacteriol. 67, 471-481. 

Mortimer, R.K., Romano, P., Suzzi, G., and Polsinclli, M. 1994. Genome renewal A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeast 10,1543-1552. 

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