Alcoholic fermentation, also referred to
as ethanol fermentation, is a biological
process in which sugars such
as glucose, fructose, and sucrose are
converted into cellular energy and
thereby produce ethanol and carbon
dioxide as metabolic waste products.
Becauseyeasts perform this conversion in
the absence of oxygen, alcoholic
fermentation is considered
an anaerobic process.
Alcoholic fermentation occurs in the
production of alcoholic
beverages and ethanol fuel, and in the
rising of bread dough.
microorganisms convert sugars in ethyl
alcohol and carbon dioxide. Alcoholic
fermentation begins after glucose enters
the cell. The glucose is broken down into
pyruvic acid. This pyruvic acid is then
converted to CO2, ethanol, and energy
for the cell. Humans have long taken
advantage of this process in making
bread, beer, and wine. In these three
product the same microorganism is used:
the common yeast or Saccharomyces
Cerevisae
Bread fermentation
All ethanol contained in alcoholic
beverages (including ethanol produced
bycarbonic maceration) is produced by
means of fermentation induced by yeast.
During the fermentation process of
bread, sugar is converted into alcohol
and carbon dioxide. The carbon dioxide
will form bubbles, which will be trapped
by the gluten of the wheat causing the
bread to rise. Because the bread
fermentation takes a short period, only
small amounts of alcohol are formed,
most of which will evaporate during the
bread baking process. Therefore, you
won't get drunk by eating bread!
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Wine fermentation
Alcoholic beverages
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Wine is produced by fermentation
of the natural sugars present in
grapes and other kinds of fruit.
Mead is produced by fermentation
of the natural sugars present in
honey.
Saccharomyces is responsible for the
alcohol fermentation of wines. Grape
juice contains naturally high levels of
sugars. These sugars are converted into
alcohol and carbon dioxide. Natural
fermentation can yield wines with an
alcohol up to 16 percent.
Beer, whiskey, and vodka are
produced by fermentation of grain
starches that have been converted to
sugar by the enzyme amylase, which
is present in grain kernels that have
been germinated.
http://www.tempeh.info/fermentation/
alcohol-fermentation.php
Rum is produced by fermentation
of sugarcane.
A form of *anaerobic respiration in
which glucose is broken down to form
ethanol and carbon dioxide. It is carried
out by yeasts and various other fungi and
by certain bacteria. Fermentation takes
place outside the organism and is
catalysed by enzymes of the zymase
complex. These are either secreted by
living cells or released on cell death.
Fermentation usually stops due to cell
poisoning when the alcohol level reaches
about 15%. The process is central to the
brewing, wine-making, and baking
industries. Since free oxygen is not
available as a hydrogen acceptor
acetaldehyde is used instead. Pyruvic
acid, formed by glycolysis, is broken
In all cases, fermentation must take place
in a vessel that allows carbon dioxide to
escape but prevents outside air from
coming in. This is because exposure to
oxygen would prevent the formation of
ethanol.
Alcohol Fermentation
Alcohol fermentation is done by yeast
and some kinds of bacteria. These
alcoholic
fermentation
down to acetaldehyde and carbon
dioxide. The acetaldehyde is then
reduced by NADH2 to form ethanol and
NAD. The process yields about 72
kcals from each glucose molecule.
This is only about 10% of the energy that
would be released by complete oxidation
of glucose, as in *aerobic respiration.
Fruit wines
Fruit wines are fermented alcoholic
beverages made from a variety of base
ingredients (other than grapes); they may
also have additional flavours taken
from fruits, flowers, and herbs. This
definition is sometimes broadened to
include any fermented alcoholic
beverage except beer. For historical
reasons,mead, cider, and perry are also
excluded from the definition of fruit
wine.[1][2]
Fruit wines are usually referred to by
their main ingredient
(e.g., plum wine orelderberry wine)
because the usual definition
of wine states that it is made
fromfermented grape juice.
In the European Union, wine is legally
defined as the fermented juice of
grapes.[3]
Fruit wine is commonly called country
wine in Great Britain. But the term
should not be conflated with the French
term vin de pays. In British legislation,
the term made-wine is used.[4]
Fruit wine can be made from virtually
any plant matter that can be
fermented.[3]However, some of these
products do require the addition of sugar
or honey to make them palatable and to
increase the alcoholic content (sugar is
converted to alcohol in the fermentation).
Two commonly produced varieties
are elderberry wine anddandelion wine.
(A wine made from elderberry flowers is
called elder blow wine.[5])
Fruit wines have traditionally been
popular with home winemakers and in
areas with cool climates such as North
America and Scandinavia;
in Africa, India, and thePhilippines, wine
is made from bananas. Most fruits and
berries have the potential to produce
wine. Few foods other than grapes have
the balanced quantities of
sugar, acid, tannin, nutritive salts
for yeast feeding and water to naturally
produce a stable, drinkable wine, so most
country wines are adjusted in one or
more respects at fermentation.
The amount of fermentable sugars is
often low and need to be supplemented
by a process called chaptalization in
order to have sufficient alcohol levels in
the finished wine. Sucrose is often added
so that fruits having excessive levels
of acids (usually citric or malic acid) can
split the sucrose into
fermentable fructose and glucose sugars.
If the specific gravity of the initial
solution is too high, indicating an excess
of sugar, water or acidulated water may
be added to adjust the specific gravity
down to the winemaker's target range.
Many kinds of fruit have a natural acid
content which would be too high to
produce a savory and pleasant fruit wine
in undiluted form; this can be
particularly true, among others, for
strawberries, cherries, pineapples, and
raspberries. Therefore, much as to
regulate sugar content, the fruit mash is
generally topped up with water prior to
fermentation to reduce the acidity to
pleasant levels. Unfortunately, this also
dilutes and reduces overall fruit flavour;
on the other hand, a loss of flavour can
be compensated by adding sugar again
after fermentation which then acts as a
flavour enhancer, while too much acid in
the finished wine will always give it
undesired harshness and poignancy.
Many fruit wines suffer from a lack of
natural yeast nutrients needed to promote
or maintain fermentation. Winemakers
can counter this with the addition
of nitrogen, phosphorus and potassium a
vailable commercially as yeast nutrient.
In the opinion of one wine writer fruit
wines often do not improve with bottle
age and are usually meant to be
consumed within a year of bottling.[6]
The fermentation of fruit wines at home
was particularly fashionable in the UK in
the 1970s and was popularized in the
BBC TV seriesThe Good Life.
http://en.wikipedia.org/wiki/Fruit_wine
What Is Pineapple Wine?
Pineapple wine is an alcoholic beverage
made with fermented pineapple. It is
called a wine largely because the process
of making it mimics that used to make
traditional grape wines. The beverage
does not typically contain any grapes or
grape products, however.
In most places, the term “wine” is used
exclusively for fermented grape juice. A
beverage that is labeled “pineapple wine”
is usually a wine-style product made
with pineapple in place of grapes. It is
not wine in any true sense, but is
consumed in much the same way, and is
often presented in similar bottles. In
some cases, it is even marketed by
traditional vineyards alongside more
traditional vintages.
Almost any fruit can be made into a
wine-like beverage by compressing the
juice and allowing it to ferment. Wine
makers must first add yeasts to juices.
The fruit’s natural sugars activate the
yeasts, and over time — usually
anywhere from a few weeks to a few
months — the yeast's reaction causes the
juice to become alcoholic. That alcohol
is refined, pasteurized, and sold as fruit
wine.
Pineapple winemakers must usually pay
particular attention to the acidity levels
of the liquid as it ferments. Most of the
time, grape wines have a fairly balanced
acidity level due to the natural tannins
and other regulating agents in the fruit.
The same is not usually true
wherepineapple is concerned.
Although pineapple flesh is sweet, its
juice has a very high acid content. It
often becomes bitter during fermentation.
To counteract this, winemakers often add
water and additional sugar. The art and
science is in maintaining the alcohol
content and original pineapple flavor in
the process.
Pineapple wine is typically quite sweet,
and is almost always designed to be
served chilled. It is sometimes blended
with other tropical fruit flavors,
particularly mango and passion fruit.
Most people drink pineapple wine by the
glass in much the way that they would
drink a white wine. It can also be used as
the base of a pineapple cocktail.
Tropical pineapple plantations
and
dedicated fruit wineries are some of the
biggest
commercial
sellers
of pineapple wine. Bottles are often
marketed to tourists and others anxious
for a taste of the islands and warmer
weather. These vendors typically make
sales on the premises, but also usually
ship world-wide, often online or through
mail order catalogs.
The wine is also popular amongst home
vintners. Aside from acid monitoring,
little science is usually required to turn
out a drinkable batch of pineapple wine.
Unlike
most
grape
wines,
however, pineapple wine
does
not
typically age well. It is usually designed
to be immediately consumed. Depending
on how it was made, the wine can grow
rancid rather than more developed with
the passage of years.
http://www.wisegeek.com/what-ispineapple-wine.htm#slideshow
Knowing Yeast Genome Produces
Better Wine
June 4, 2012 — The yeast Dekkera
bruxellensisplays an important role in the
production of wine, as it can have either
a positive or a negative impact on the
taste. Researchers at Lund University in
Sweden, among others, have analyzed
the yeast's genome sequenced by the US
Department of Energy Joint Genome
Institute, giving wine producers the
possibility to take control of the flavour
development of the wine.
Yeasts are an important ingredient in the
production of various types of food, for
example wine, and they make a major
contribution to the taste. One of these
yeasts isDekkera bruxellensis. It is
responsible for the aromatic fingerprint
in around half of red wines. Yet the yeast
can cause huge financial losses for the
wine industry -- Dekkera
bruxellensis can produce a phenolic
flavour that is usually described as
medicinal. In high concentrations it
makes the wine undrinkable.
Despite the fact that Dekkera
bruxellensis plays a significant role in
the wine production process, relatively
little research has been carried out on the
yeast. However, in an international
collaboration, researchers have now
decoded the genome of Dekkera
bruxellensis. The researchers have
mainly studied the yeast's genetic
background and properties of relevance
to food production.
"We now know a lot about howDekkera
bruxellensis acts in the aroma formation
process during wine production. Wine
producers can use this knowledge to their
advantage," says Professor Jure Piskur of
the Department of Biology, Lund
University.
In recent years, the wine industry has
become increasingly interested in the
properties of yeasts because they
influence the character of the wine. The
mapping of Dekkera bruxellensis's
genome can be used as a tool for wine
producers worldwide to take control of
flavour development.
"At the end of the day this could lead to
more new and interesting wine tastes and
greater financial savings for the wine
industry," says Jure Piskur.
-
kept in the primary fermentor. The fruit
is crushed in the fermentor while it is in
the bag and the bag is left in the
fermentor. Then a mixture of granulated
sugar and boiling water is poured over
the fruit. The mixture is then allowed to
cool by covering it with a cloth. After the
mixture settles down at room
temperature place acid blend, yeast
nutrient, tannin and crushed campden
tablet into the fermentor. Cover it for one
day and add pectic enzymes. After
adding pectic enzymes add one packet of
activated Champagne wine yeast and the
wine is then allowed to ferment for 7
days. After 7 days, nylon straining bag is
taken out of the fermentor and the juice
is extracted out. The bag and pulp should
be discarded and the wine is allowed to
settle for more 10 days. After 10 days,
the wine is racked into the secondary
fermentor fitted with an airlock and the
process is continued for 6 months. Then
the wine is stabilized and after 10 days it
is poured into the bottles.
Sciencedaily.com
Pineapple wine is prepared from the
juice of pineapple. The pineapple juice is
fermented in temperature controlled vats
and is stopped at near dryness. Pineapple
wine is a fruity, dry and sweet wine
which contains a hint of pineapple flavor
and tastes like a good white wine.
Pineapple wine is more like a semi-dry
white wine and not very sweet like a
dessert wine. One can find this wine
almost everywhere in the world and is
very affordable, for as low as $10 per
bottle in some places.
A pineapple wine has a tart and light
taste. Pineapple wine when served with
slices of fresh pineapple provides extra
flavor to it. It goes well with fruity
desserts, pork dishes and ham. This wine
is great with a Hawaiin dinner. The first
step in the preparation of pineapple wine
includes boiling water with granulated
sugar. The next step is removing the skin
of pineapple and chopping the fruit into
small pieces. The pineapple is placed
into a nylon straining bag and is tied and
The use of special corks, labels and
bottles for the process of bottling wine
can provide dignity to the winemaking
process it deserves. In Hawaii, Tedeschi
Vineyards termed Maui Winery in
Ulupalakua region produces famous
pineapple wines. The famous pineapple
wines produced are Maui Blanc and
Maui Splash. The sparkling pineapple
wine which is famous is Hula O Maui.
Maui Splash is a pineapple wine which
tastes sweet like a dessert wine, but with
a clean finish and good acidity. The
pineapple flavor of Maui Blanc is subtle
with a lingering finish. This pineapple
wine is a great compliment to Pacific
Rim cuisine and can be served for all
occasions. A brand termed Florida
Sunset Pineapple Wine is prepared in
Florida which is an award winning
pineapple wine.
http://www.thefinewinecellar.com/fruitwines/pineapple-wine.html