Making Beer and Wine

Made by fermentation
1. Yeast converts sugar into Ethanol
  1. Sugar --> Ethanol + Carbon dioxide
Sugars from beer usually come from barley
1. 1) The Barley germinates for a few days. In this time, the starch grains are broken down into sugar by the enzymes. The grain is dried on a kiln (malting)
  1. 2) Matled grain is mashed and water is added providing a sugary solution. A sieve is then used to remove bits
    1. 3)Hops are added to give a bitter flavour
Sugars from wine come from grape juice
1. 1) grapes are mashed and water added
Ethanol is a depressant, its slows down signals in the nerves and brain
Yeast are killed by the Ethanol they produce as Ethanol is poisonous
1. Damage to the liver
After the initial steps above, Beer and Wine making is the same...
1. Yeast is added and incubated, Yeast stops microorganisms and ferments the sugar into alcohol (yeast respires anaerobically)
  1. Beer and Wine is drawn off through a tap
    1. Sometimes chemicals (clarifying agents) remove particles making it clearer
      1. Beer is then pasteurised to kill any yeast left and stop fermentation. (Wine isn't pasteurised, any yeast left carry on fermenting the sugar) This makes wine taste better. Beer also takes better without pasteurisation however it will spoil.
        Beer is cracked and wine bottled!
  2. *Rising concentration of ethanol in fermentation mixture kills the yeast, due to anaerobic respiration, yeast dying slows down fermentation*

Resumen del Recurso

	Creado por bex.chrimes hace alrededor de 10 años