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    Fermentation: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

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    The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

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    Fermentation: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

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    RHTi BD
    40 views8 pages
    The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

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    The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    40 views8 pages

    Fermentation: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

    Uploaded by

    RHTi BD
    The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 8

    Chapter 2

    Fermentation

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

    © 2008 Pearson Education, Upper Saddle River, NJ 07458.


    All rights reserved.
    Chapter Objectives
     Explain the process of fermentation.
     Discuss the ingredients necessary for
    fermentation to occur.
     Apply the science of fermentation.
     Discuss how different types of alcohol are
    fermented.
     Describe how winemakers determine alcohol
    content using brix, specific gravity, and a
    hydrometer.

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    Necessary Ingredients for
    Fermentation
     Water
     Yeast
     Sugar

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    The Fermentation Process
     Yeast eats sugar
     Produces alcohol, carbon dioxide, and
    energy

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    Science of Fermentation
     Specific gravity
     Hydrometer
     Refractometer
     Enzyme

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    Different Fermentation
    Processes
     Fruit produces wine
     Grain produces beer

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    Determining Alcohol Content
     Brix multiplied by 0.55 equals potential
    alcohol content
     Specific gravity
     Hydrometer

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.
    CONCLUSION

    Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
    All rights reserved.

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