1. Wine and beer, which one has greater contamination problem? Give reason(s) fo
ID: 52252 • Letter: 1
Question
1. Wine and beer, which one has greater contamination problem? Give reason(s) for your answer.
2. What is the proportion of glucose and fructose in ripe grapes.
3. Describe the characteristics of wine yeasts.
4. How would you make a sweet wine by employing yeast selection without adding sugar or other sweetening agents at the end of fermentation.
5. A wine maker informed you that his must is deficient in nitrogen and does not support efficient fermentation of sugars. What advice would you give to a wine maker whose grape variety is deficient in nitrogen sources?
6. How does oxygen influence yeast growth and fermentation during wine production?
7. Explain flavor development during wine ageing and storage. Name the microorganisms involved in malo-lactic fermentation.
8. List three fining agents for wine clarification.
9. Briefly describe methods employed to preserve wine. What is principal demerit of wine pasteurization.
10. Briefly discuss microbial spoilage of wine.
11. A local grape farmer produces wine for some bars in your community. The farmer has a serious problem with maintaining the quality of his wine. He is losing customers because it is always a different taste. The wine making process was evaluated for contamination but it was not the cause. Genetic analysis of his yeast over time revealed significant variation. As an industrial microbiologist, give a brief description of your advice to this wine produce
Explanation / Answer
1 - Beer have greater chances to contaminated problem because beer have less % of alcohol as compared to wine.
2 - When grapes are ripening the sucrose hydrolysed into equal proportion glucose and fructose.
3 - Wine yeast charactersticks are -
4- Wine can be make sweet by adding sugar or other agent at the right time of fermentation. For the amount purpose we use wine making hydrometer which verify verify that the correct amount of sugar is being added to obtain the alcohol percentage you desire. Sometime we can add potasium sorbate which balance sweetners in the wine which inhibit any re-fermenting that the new sugars.
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