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COMENIUS EUROPEAN PROJECT IPSIA “Emilio Cavazza” - POMEZIA ALCOHOLIC FERMENTATION.

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Presentation on theme: "COMENIUS EUROPEAN PROJECT IPSIA “Emilio Cavazza” - POMEZIA ALCOHOLIC FERMENTATION."— Presentation transcript:

1 COMENIUS EUROPEAN PROJECT IPSIA “Emilio Cavazza” - POMEZIA ALCOHOLIC FERMENTATION

2 The Alcoholic Fermentation

3 Alcoholic fermentation is the reaction needed to produce wine. It can change, Sugar to alcohol and CO 2 … Its taste must have the organoleptic quality of grape. All the process is anaerobic.

4 Fermentation Process Must is not oxidized. Bacteria can grow and proliferate. Fermentation must be done by a given lapse of time and at a given temperature. It is also necessary to control density. By these values it is possible to know the quality of the product.

5 The tubs serve to fermentation of red wine to soak the peels. Temperature will be higher to give greatest density to the wine. THE TUBS

6 Malolactic Fermentation (MLF) comes from: 1.pH 2.Centigrades 3.Sulfuric 4.Aeration 5.Alcohol MLF Process MLF can be generally activated by lyophilized bacteria to be solved in mineral water. The wine produced must be kept at a temperature of 24 degrees for 24 hours. After, it will be added to and mixed up with the compound to be fermented. The fermentation lock is set on the tub, and temperature is kept at degrees for a week. The fermentation lock is set on the tub, and temperature is kept at degrees for a week. The following factors must be kept under control: The following factors must be kept under control: cleanliness of the containers used to activate the fermentation process; the containers‘ temperature, as MLF does not generate heat; the containers‘ temperature, as MLF does not generate heat; CO 2, whose presence can be easily tested by tasting.

7 Malolactic Fermentation San Giovese wine (for example): Red Wine Reference values pH 3,36 3,0 - 3,5 ALCOHOLIC DEGREE% vol 12,7010,0-13,0 Overall acidity g/l Tartaric acid 8,004,5 - 7,0 Gross volatile acidity g/l Acetic acid 0,390,20 - 0,70 Flat acidity g/l Tartaric acid 7, Sulphurous anhydride unlocksmg/l14, Overall sulphurous anhydridemg/l33, Glucose and fructoseg/l0,20 L-malic acidg/l2,00 Overall Polifenoli 52,80

8 Industrial production In industrial production, before bottling operations, chemical tests are performed on wine in order to control the amount of acidity, sulphur dioxide, copper, iron, proteins, bacteria and yeasts. These are factors that can affect the conservation and biological stability of wine. These elements can be kept under control by filtration. Filtering equipment can be found at specialized shops. Chemical fermentation process Fermentation process consists of two stages. First stage: the yeast separates complex sugars; Second stage: ethyl alcohol generates from simple sugars.

9 THE FIRST REACTION IS: C 12 H 22 O 11 + H 2 O → C 6 H 12 O 6 + C 6 H 12 O 6

10 In the second phase glycolysis occurs. The molecule of glucose is divided into two molecules of pyruvic acid, The molecule of glucose is divided into two molecules of pyruvic acid, and through a series of enzymatic reactions ethanol is produced. and through a series of enzymatic reactions ethanol is produced.

11 C 6 H 12 O 6 → 2 C 2 H 5 OH + 2 CO 2 THE FINAL REACTION IS :

12 THANK YOU FOR YOUR ATTENTION


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