Alcoholic Beverages and Sugar Exam Bank Solution Manual Already Passed

Alcoholic Beverages and Sugar Exam Bank Solution Manual Already Passed fermentation - Answers the process responsible for the conversion of plant sugars into alcohol ethanol fermentation - Answers the biological process by which sugars are converted into ethanol and carbon dioxide; yeasts carry out ethanol fermentation on sugars in the absence of oxygen; classified as anaerobic saccharomyces (yeast) - Answers -cannot manufacture their own food -efficient at alcohol production ; can tolerate higher levels of ethanol -live by ingesting sugars (mono or disaccharides) -cannot effectively metabolize starch -enzymes must be added -as the yeast cultures grow and metabolize more sugar in the liquid, carbon dioxide builds up and causes the solution to become bubbly mead - Answers -fermented solution of honey and water -a medium for yeasts wine (vitis vinfera) - Answers -fermented fruit juice produced in nature -vitis vinfera : european species of grape -originally domesticated in western asia -deciduous vine plants process of wine-making - Answers -pruned between february and april in the northern hemisphere -in the fall, grapes are harvested when their sugar content reaches a certain critical level -sucrose forms in the leaves of the grapevines as a product of photosynthesis -grapes MUST be crushed, pressed, and fermented to become wine -the expressed juice is then transferred to stainless steel holding tanks or oak barrels in preparation for the fermentation process -sulfur dioxide is added to the juice to inhibit the growth of any unwanted yeasts must (wine process) - Answers the resulting mix of skins, seeds, and juice that occurs after the process of crushing white vs red vs rosé wine - Answers white wine: crushed, pressed, then fermented red wine: crushed, fermented, then pressed to remove the skins dry vs sweet wine - Answers dry wine: fermentation is complete when there is no more residual sugars (pinot grigio) sweet wine: the wine maker must interrupt fermentation while there is still sugars present by lowering the temperature, filtering the wine or adding sulfur dioxide (mascato) lees (wine process) - Answers the dead yeast cells that settle to the bottom of the tanks during the second fermentation period of wine racking - Answers when wine is transferred across a series of tanks during aging sparkling wines - Answers -a result of excess carbon dioxide bubbles from secondary fermentation -base wine is made in the same manner as traditional white wines varietal - Answers when a variety of the vitis vinifera grapes is used as the predominant grape (ex: pinot noir, or merlot) this i the result blended wine - Answers wine made from a blend of several grape varieties of the same vintage beer - Answers -fermented grain -originated in mesopotamia -can be made from any starchy carbohydrate but barley is the traditional source malt (beer) - Answers -the dried, germinated grain; beginning of the preparation of beer -the grains are then moistened with water & germinate -when the barley grains germinate, they produce enzymes that catalyze the breakdown of starches -the germinate grains are then dried in a kiln and crushed to make malt powder malt (beer) - Answers -the substance that is created from the crushed germinated grains -the color of the finished beer is determined how ___ is roasted -the malt is then added to the grain starch (adjuncts) and water and heated in a mash tun mash (beer) - Answers -the mixture of the malt, grain starch, and water -the malt enzymes break down the starch of fermentable sugars wort (beer) - Answers -when mashing is complete, the liquid portion is then strained, producing a clear, amber liquid called ___ hop (humulus lupulus) - Answers -the wort is boiled with _____ in a brew kettle -a vine in the hemp family native to europe & north america -yellow green pistillate flowers that are added to the wort