COMENIUS EUROPEAN PROJECT. ALCOHOLIC FERMENTATION. IPSIA “Emilio Cavazza” - POMEZIA. The Alcoholic Fermentation. Fermentation Process Must is not oxidized. Bacteria can grow and proliferate.
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COMENIUS EUROPEAN PROJECT ALCOHOLIC FERMENTATION IPSIA “Emilio Cavazza” - POMEZIA
Fermentation Process Must is not oxidized. Bacteria can grow and proliferate. Fermentation must be done by a given lapse of time and at a given temperature. It is also necessary to control density. By these values it is possible to know the quality of the product.
THE TUBS The tubs serve tofermentationofred wine tosoak the peels. Temperature willbehighertogivegreatest density to the wine.
MalolacticFermentation (MLF) comes from: pH Centigrades Sulfuric Aeration Alcohol MLF Process MLF can be generally activated by lyophilizedbacteria to be solved in mineral water. The wine produced must be kept at a temperature of 24 degrees for 24 hours. After, it will be added to and mixed up with the compound to be fermented. The fermentationlockis set on the tub, and temperature iskept at 20-22 degreesfor a week. The following factors must be kept under control: cleanliness of the containers used to activate the fermentation process; the containers‘ temperature, as MLF does not generate heat; CO2 , whose presence can be easily tested by tasting.
Industrial productionIn industrial production, before bottling operations, chemical tests are performed on wine in order to control the amount of acidity, sulphur dioxide, copper, iron, proteins, bacteria and yeasts. These are factors that can affect the conservation and biological stability of wine.These elements can be kept under control by filtration. Filtering equipment can be found at specialized shops.Chemical fermentation processFermentation process consists of two stages. First stage: the yeast separates complex sugars;Second stage: ethyl alcohol generates from simple sugars.
THE FIRST REACTION IS: C12H22O11 + H2O → C6H12O6 + C6H12O6
In the second phase glycolysis occurs. The molecule of glucose is divided into two molecules of pyruvic acid, and through a series of enzymatic reactions ethanol is produced.
THE FINAL REACTION IS : C6H12O6→ 2 C2H5OH + 2 CO2