Fermentation, Wine, Beer and Beverages

What this unit covers

This page sits in the Food Commodities strand of Food industry and safety. It brings together wine, beer, soft drinks and wider food fermentation. The resources were made by GoConqr users, so styles differ, and some are in Spanish or Portuguese.

Where to start

Begin with the mind map Food Fermentations. It sets out the purposes of fermentation, including preservation, food safety, and texture and sensory change, and compares spontaneous and backslopping strategies. Then move to the mind map Brewing and Fermenting, which covers the ingredients of beer: hops, malt, yeast and water.

Wine and beer in detail

For wine, follow the White Wine Production Chart from grape arrival through sorting, crushing, pressing, must adjustment, yeast inoculation, fermentation, lees contact, optional malolactic fermentation and ageing. The red wine flowcharts and the Champagne Production Chart let you compare routes. The Cabernet Sauvignon mind map looks at Bordeaux, including the Haut-Médoc and Graves. For beer, the Hop Anatomy and Hops maps pair well with the quiz Beer, which asks what a malt is and what a hop does.

Using quizzes, maps and flashcards together

1. Read a map or flowchart first, and say each step aloud.
2. Try the matching quiz without notes.
3. Use flashcards to fix the gaps. The Vinification deck asks about the by-products and volatile compounds of alcoholic fermentation.

The quiz WSET Diploma Unit 2 Part 2 and the quiz WSET 3 Chapter 4 will interest anyone working towards WSET Level 3. Safety-minded learners can try the Brewing questions deck, which covers malt dust, brewery gases, pressure hazards and what a MSDS contains.

Beverages beyond wine and beer

The deck Non-alcoholic carbonated beverage processing explains why CO2 is injected into water and how Henry's law applies. Several soft drinks maps add sugars and syrup making.

Choose one resource that matches your next topic, and see how much you can recall before you check.