The chemistry of wine making fch酿酒化学FCH.vutbr.cz.pptVIP

The chemistry of wine making Lenka Jano?ková Types of wine Turning Grape Juice Into Alcohol  - fermentation C6H12O6 →2CO2 + 2C2H5OH Exotermic proces(it releases heat) Grapes on the vine are covered with: yeast, mold and bacteria In wine making the temperature cannot exced: 29,4 °C – red wines 15,3 °C – white wines Wine components Water (Ethyl) alcohol Organic acids tartaric acid malic acid succinic acid lactic acid citric acid acetic acid The essential steps in winemaking Extract the flavor and aroma from the bast ingredients by chopping, crushing, pressingAdd sugar, acid,