Chapter 2 n Fermentation Schmid The Hospitality Managers

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Chapter 2 n Fermentation Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits,

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

Chapter Objectives n n n Explain the process of fermentation. Discuss the ingredients necessary

Chapter Objectives n n n 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, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Necessary Ingredients for Fermentation n Water Yeast Sugar Schmid: The Hospitality Manager’s Guide to

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

The Fermentation Process n n Yeast eats sugar Produces alcohol, carbon dioxide, and energy

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

Science of Fermentation n n Specific gravity Hydrometer Refractometer Enzyme Schmid: The Hospitality Manager’s

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

Different Fermentation Processes n n Fruit produces wine Grain produces beer Schmid: The Hospitality

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

Determining Alcohol Content n n n Brix multiplied by 0. 55 equals potential alcohol

Determining Alcohol Content n n n Brix multiplied by 0. 55 equals potential alcohol content Specific gravity Hydrometer Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

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

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

Fermentation Fermentation Submerged fermentation Smf Liquid fermentation LfFermentation Fermentation Submerged fermentation Smf Liquid fermentation Lf
Fermentation Fermentation Submerged fermentation Smf Liquid fermentation LfFermentation Fermentation Submerged fermentation Smf Liquid fermentation Lf
Chapter 4 Fermentation Fermentation CHAPTER Fermentation the breakdownChapter 4 Fermentation Fermentation CHAPTER Fermentation the breakdown
La fermentation Types de Fermentation Fermentation fermentations alcooliqueLa fermentation Types de Fermentation Fermentation fermentations alcoolique
Fermentation What Is Fermentation For a cell FermentationFermentation What Is Fermentation For a cell Fermentation
FERMENTATION AND ITS TYPES INTRODUTION TO FERMENTATION FermentationFERMENTATION AND ITS TYPES INTRODUTION TO FERMENTATION Fermentation
Chapter 16 n Mixology Schmid The Hospitality ManagersChapter 16 n Mixology Schmid The Hospitality Managers