Professional Documents
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Microbiolo
gy
L ABORATORY I WINE MAKING
Fermentation
wine making
YEAST
Yeast is the only known living organism that
is safe for food production, commercially
available and has the ability to decompose
sugar into alcohol and carbon dioxide.
It is a unicellular organism and belongs to
kingdom fungi. Without the aid of a
microscope, it is impossible to see a single
entity. Yeast cells thrive anywhere.
Fermentation
wine making
YEAST
They might be growing within the grapes
fruit cellulose and other non-acidic moist
environment where carbohydrates are
sufficient for their metabolism.
Just like some other single-celled organisms,
they are capable of multiplying rapidly in
desirable conditions. One cell grows into a
long branched chain in about four hours!
Fermentation
wine making
YEAST
Yeast has much economic and medical
relevance. It is utilized by bakers as a
substitute of sodium bicarbonate for
leavening bread.
Properly distilled alcohol from wines could
fortify other alcoholic beverages or may be
used as antiseptic.
Fermentation
wine making
FERMENTATION: THE ACTION OF YEAST
Fermentation is the chemical change done
by micro-organisms especially yeast cells.
Zymase, an enzyme present in yeast cells
acts on the dissolved sugar changing it to
ethyl alcohol and carbon dioxide.
Fermentation
wine making
FERMENTATION: THE ACTION OF YEAST
C6H12O6
2CO2
YEAST
2CH3CH2OH +
Fermentation
wine making
FERMENTATION: THE ACTION OF YEAST
C6H12O6
2CO2
YEAST
2CH3CH2OH +
or any edible
plant rich in sugar,
Sugar,
Yeast,
Cheese cloth
Measuring cup,
Cotton,
Sterilized wine
bottles.
Lamp
Water Bath
Wire Gauze
Tripod
Stirring Rod
2.
3.
5.
6.
FERMENTATION
1.
2.
FERMENTATION
3.
4.
PASTEURIZATION
1.
2.
PASTEURIZATION
3.
4.