LooseLeaf Benson's Microbiological Applications Laboratory Manual-Concise Version
LooseLeaf Benson's Microbiological Applications Laboratory Manual-Concise Version
14th Edition
ISBN: 9781259705236
Author: Alfred E Brown Ph.D., Heidi Smith
Publisher: McGraw-Hill Education
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Chapter 49, Problem 1SAQ
Summary Introduction

To explain: The compound that is fermented in the grape juice and other products that are produced during fermentation.

Introduction: Fermentation is a metabolic process that involves the breakdown of chemical substances by yeasts, bacteria, or other microbes. This process is involved in the production of wine, beer, breads, and yogurt.

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Explanation of Solution

In grape juice, the sugar molecule is fermented into alcohol. The major products of the fermentation of grape juice are alcohol and hydrogen sulfide. In the fermentation process, the glucose and fructose in the grape juice are mainly transformed into ethanol, carbon dioxide, and heat. The hydrogen sulfide production could give the rotten egg smell in the wine.

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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license