Fermentation: any partial breakdown of c.. taking place in the absence of o..

carbohydrates, oxygen

Red Wine vs. White Wine

for red wine, bg are used with s and sometimes s

for white wine, bg or wg are used but no s or s

black grapes, skins, stems

black or white grapes, no stems or skins

Yeasts make use of s for the e

wine organism

sugar, energy

S. ellipsoideus

vinegar

produced by the souring of wine

Dry wine

Sweet wine

Champagne:

all sugars allowed to break down

some sugar left unfermented

second fermentation inside the bottle, sugar cubes are added after first fermentation and CO2 builds up

propionibacterium makes s..c..

cheese is curdled through the m..c.. of casein (milk protein)

Camembert:

Roquefort:

swiss cheese

microbial conversion

penicillium camemberti

penicillium roqueforti

beer is traditionally a product of b..f..

malting: barley grains steeped in water, enzyme in barley digests starch into smaller carbs (m.., ex)

malt is ground with water in m.. and w.. is removed

h.. added

filtered

s.. added

barley fermentation

maltose

mashing, wort (liquid portion)

hops

saccharomyces

s cervisiae

s carlsbergenis

ale/ stout

slower fermentation, lighter/ clearer beer

lager

after __ days of fermentation it is a young beer

transferred to wooden vats for s..a..

additional __ months

7

secondary aging (lagering)

6