Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 27.L2, Problem 2VC
From chapter 8, Figure 8.23. Correlate the stages in this figure with corresponding steps in wine making, starting with grapes (figure 27.6). Where do champagne bubbles come from? What causes wine to go sour?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Explain the principle behind wine making by identifying only the 4 vital chemical processes involved in chronological order. Maximum of 150 CHARACTERS only
What type of wine would be produced if the carbon dioxide was left to dissolve in
the wine?
Table
Sparking
Fortified
Box
The data are plotted and we see this graph:
1
2
3
Time (weeks)
Yeast A 0% Yeast A 5% Yeast A 10%
Yeast B O% Yeast B 5% Yeast B 10%
4. Based on the graph above, which type of yeast is most effective at producing alcohol?
Did you expect this - why or why not? (2)
% ABV
Chapter 27 Solutions
Foundations in Microbiology
Ch. 27.1 - Prob. 1ELOCh. 27.1 - Outline the steps in treatment of municipal water...Ch. 27.1 - Prob. 3ELOCh. 27.1 - Draw a diagram of the flow of water in a utility...Ch. 27.1 - Prob. 2CYPCh. 27.1 - Prob. 3CYPCh. 27.1 - Prob. 4CYPCh. 27.1 - Prob. 5CYPCh. 27.1 - How does treatment of drinking water and sewage...Ch. 27.2 - Prob. 4ELO
Ch. 27.3 - Characterize the basic science behind the use of...Ch. 27.3 - Describe the microbiological processes involved in...Ch. 27.3 - Outline the fermentation processes related to the...Ch. 27.3 - Explain several ways that microbes may be used as...Ch. 27.4 - Prob. 9ELOCh. 27.4 - Prob. 10ELOCh. 27.4 - Prob. 11ELOCh. 27.4 - Prob. 12ELOCh. 27.4 - Prob. 7CYPCh. 27.4 - Prob. 8CYPCh. 27.4 - Outline the steps in beer making.Ch. 27.4 - List the steps in wine making.Ch. 27.4 - Prob. 11CYPCh. 27.4 - Prob. 12CYPCh. 27.4 - Describe five types of fermentations.Ch. 27.4 - What are the main criteria regarding the safety of...Ch. 27.4 - Prob. 15CYPCh. 27.4 - Prob. 16CYPCh. 27.4 - Prob. 17CYPCh. 27.5 - Prob. 13ELOCh. 27.5 - Describe industrial fermentations and the role of...Ch. 27.5 - Outline the steps in industrial mass production of...Ch. 27.5 - Prob. 16ELOCh. 27.5 - Prob. 18CYPCh. 27.5 - Prob. 19CYPCh. 27.5 - What is meant by biotransformation?Ch. 27.5 - Prob. 21CYPCh. 27.5 - Explain what is meant by downstream processing.Ch. 27.5 - List some specific examples of products derived...Ch. 27.L1 - Prob. 1MCQCh. 27.L1 - Milk is usually pasteurized by a. the...Ch. 27.L1 - Substances given off by yeasts during fermentation...Ch. 27.L1 - Which of the following is added to facilitate milk...Ch. 27.L1 - Prob. 5MCQCh. 27.L1 - Prob. 6MCQCh. 27.L1 - Prob. 7MCQCh. 27.L1 - Prob. 8MCQCh. 27.L1 - The large tanks used in industrial production of...Ch. 27.L1 - Prob. 10MCQCh. 27.L1 - Prob. 1CSRCh. 27.L1 - Prob. 2CSRCh. 27.L1 - If the bacterium in question during the perlo...Ch. 27.L1 - Prob. 1WCCh. 27.L1 - Summarize the basic processes in food...Ch. 27.L1 - Outline the major methods used to prevent...Ch. 27.L1 - Prob. 4WCCh. 27.L2 - Describe three important potential applications of...Ch. 27.L2 - Prob. 2CTCh. 27.L2 - a. What is the purpose of boiling the wort in beer...Ch. 27.L2 - Prob. 4CTCh. 27.L2 - Explain the ways that biotransformation by...Ch. 27.L2 - Log on to http: //www.cdc.gofv/pulseiiety to learn...Ch. 27.L2 - Prob. 1VCCh. 27.L2 - From chapter 8, Figure 8.23. Correlate the stages...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- I am needing help with questions 1 through 3, please. 1) What is the importance of the Control Group in the Yeast and Sugar Balloon Experiment? 2) Write out the general summary equation for alcohol fermentation below using the formula for glucose; label the substrates and the products in this equation. 3) Research: Initial background about yeast and fermentation- write a few sentences about yeast and fermentation based on what you know. In what situations do humans use yeast for fermentation?arrow_forwarda. What is the purpose of boiling the wort in beer preparation?b. What are hops used for?c. If fermentation of sugars to produce alcohol in wine is anaerobic,why do winemakers make sure that the early phase of yeastgrowth is aerobic?arrow_forwardUsing xylitol what happen to in bottle using yeast at 25c and 45carrow_forward
- Tube Observations 1 We pour a Start solution into the first tube and add some saliva in it, and leave it about for 30 minutes, add iodine, and mix it with the liqueur, the liqueur changes to violent, after a while, the solution with saliva star fading and turn to white. 2 We pour a Start solution into the second tube and leave it about for 30 minutes, add iodine, and mix it with the liqueur, the liqueur changes to violent, after a while, remains as it is. Explain your observations.?arrow_forwardWhat are the steps of the extruded process? Select one: a. crushing (dollop -> flavouring) + steam + press b. steam + press c. shelling + crushing (dollop -> flavouring) + steam d. conditioning + press What is true of virgin, extra virgin oil? Select one: a. cleaning of raw materials (removal of foreign matter) -> shelled, grinding, crushing -> technical operation - pressing b. cleaning of raw materials (removal of foreign matter) -> shelled, grinding, crushing -> technical operation – pressing and extraction .> oil purification (cleaning of oil): purely water washing, sedimentation, filtration, centrifugation c. heating the raw materials before the pressing (conditioning) d. no heat treatment, only physical friction à high antioxidant content and vitamin E contentarrow_forwardName two(2) causes of rancidity in oilsarrow_forward
- Please actually circle the substrates in the diagramarrow_forwardHello I'm a food technology student and I have a question about this matter. The question is can we help this company with his imploding processed beverage? There’s negative pressure at the headspace and the bottle volume shrinks to accomodate this. This was observed already since a year ago, but still exhibits the same quality defect today. Pictures shown are ready-to-drink milk teas. How to address the problem?arrow_forwardExplain why oxygen spoils wine, and what do people make in this way and how? If this is the case, why is the primary fermentation in wine making often performed in the presence of oxygen?arrow_forward
- A microbiology professor noted that in the fall when the apples are ripe, her cow, appropriately called Tipsy would stagger home from the apple orchard at night. What possibilities could you offer to explain Tipsy's behavior? Why don't you feel this way when you consume apples from the grocery store? – this has to do with alcohol fermentation, remember the apples that are ripe fall from the trees and microbes begin to break them down.arrow_forwardList the steps in wine making.arrow_forwardGood sources of beta-carotene include all of the following except winter squash cantaloupe whole grain pasta carrotsarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Nutrition and Diet - GCSE Biology (9-1); Author: Mr Exham Biology;https://www.youtube.com/watch?v=SFE1DfAlipo;License: Standard Youtube License