Chapter 33.6 and 24.12: Probiotics, Wine, and Beer

fermented food examples

dairy products, meat products, vegetables, yeast bread, and chocolate

fermentation in food use

food preservation and may involve a succession of microbes

what kind process in fermentation in food

a self-limiting process

what changes after the fermentation of food

the flavor, texture, and odor can change

fermentation in dairy products involves what bacteria

lactic-acid bacteria

what are lactic-acid bacteria

gram positive bacteria that tolerate acidic conditions; are non-spore forming, aerotolereant with a strictly fermented metabolism

probiotics

live microorganisms which when administered in adequate amounts confer a health benefit to the host

prebiotics

substances that promote growth of probiotics

pros of probiotics

considered safe for healthy individuals, improve intestinal health, can improve lactose intolerance, may lower blood pressure + serum cholesterol

immunomodulation

process of adjusting the immune system to either increase or decrease its activity

cons of probiotic

difficult to assess effectiveness, not FDA regulated, may have side effects

voluntary “Live active culture” seal

high presence of bacteria when product was made

production of alcoholic beverages

produced by yeast from the fermentation of sugar to ethyl alcohol and CO2

how does the production of alcoholic beverages begin

with the formation of liquid containing carbohydrates in readily fermentable form

wine

fermentation of grape usually

beer

fermentation of malted grain

distilled beverage

distillation of fermented solutions

wine production is called

enology

must preparation of wine production

grapes are crushed to yield must and is treated with sulfur dioxide fumigant

fermentation of wine production

primary takes 3-5 days and secondary 1-3 weeks

secondary fermentation of wine production is called

malolactic

third step of wine production

aging

racking step of wine production

removes sediment produced during fermentation

why is pomace removed

to control flavor, texture, and color

how is fermentation stopped in wine production

adding sulfur dioxide

what does crushing grapes release

sugars

difference of red and white wine

red is made with skin and white is made without

how to achieve sweet wine

stop fermentation early

how to achieve sparkling wines

trapping CO2

mashing

process used to release fermentable sugars from grains

process to yield malt

germination of grains and activation of enzymes

first step with wort

mash heated with hops in brew kettle

what do hops provide

provide flavor and assist in clarification (antimicrobial)

what does heating to in the production of beer and ales

inactivates hydrolytic enzymes

worts

clear liquid containing fermentable carbohydrate

wort inoculated with

desired yeast

bottom yeast

used in production of lager beer

top yeasts

used in production of ales

why are top yeasts at the top

release of CO2 causes them to rise

bottling step of beer/ale production

CO2 usually added at bottling and beer can be pasteurized or sterilized by filtration

distilled spirits

whiskey and bourbon begin with sour mash

sour mash

mash inoculated with homolactic bacteria

what happens after fermentation of distilled spirits

distilled to concentrate alcohol

fresh distillate is

colorless

color development occurs during

aging