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    How To Make Wine Vinegar

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    Anabelle Gonzales Montevirgen
    Fermentation is the process by which yeast converts glucose into ethanol and carbon dioxide. While producing alcohol is the most prominent result, yeast carry out many complex biochemical processes when fermenting wine that impact other compounds. Some of the compounds produced or affected during fermentation include esters, higher alcohols, aldehydes, and acids, which influence the flavor and aroma of the wine. Proper safety procedures and lab conduct are important when doing experiments.

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    How To Make Wine Vinegar

    Uploaded by

    Anabelle Gonzales Montevirgen
    11 views8 pages
    Fermentation is the process by which yeast converts glucose into ethanol and carbon dioxide. While producing alcohol is the most prominent result, yeast carry out many complex biochemical processes when fermenting wine that impact other compounds. Some of the compounds produced or affected during fermentation include esters, higher alcohols, aldehydes, and acids, which influence the flavor and aroma of the wine. Proper safety procedures and lab conduct are important when doing experiments.

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    SECOND QAURTER PERFORMANCE TASK:

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    Fermentation is the process by which yeast converts glucose into ethanol and carbon dioxide. While producing alcohol is the most prominent result, yeast carry out many complex biochemical processes when fermenting wine that impact other compounds. Some of the compounds produced or affected during fermentation include esters, higher alcohols, aldehydes, and acids, which influence the flavor and aroma of the wine. Proper safety procedures and lab conduct are important when doing experiments.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    11 views8 pages

    How To Make Wine Vinegar

    Uploaded by

    Anabelle Gonzales Montevirgen
    Fermentation is the process by which yeast converts glucose into ethanol and carbon dioxide. While producing alcohol is the most prominent result, yeast carry out many complex biochemical processes when fermenting wine that impact other compounds. Some of the compounds produced or affected during fermentation include esters, higher alcohols, aldehydes, and acids, which influence the flavor and aroma of the wine. Proper safety procedures and lab conduct are important when doing experiments.

    Copyright:

    © All Rights Reserved
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    How To Make Wine

    Vinegar
    Not Just Alcohol
    At its simplest, fermentation is often described as
    the conversion of one molecule of glucose into two
    molecules each of ethanol (or ethyl alcohol) and
    carbon dioxide: C6H12O6 → 2C2H5OH + 2CO2.
    While that’s arguably the most important result,
    yeast are complex organisms that perform a wide
    array of biochemical processes in a fermenting
    wine.
    Some of the compounds produced or affected
    by fermentation include:

    List three safe lab practices in the boxes provided.


    Dressing for Lab
    Below include an image in each box (clip art, icon, or picture) of appropriate
    lab dress. Label each image using the text box provided.

    Enter label here Enter label here Enter label here

    Enter label here Enter label here Enter label here


    In the Event of a Lab Accident…
    • (Use this space to discuss procedures to follow in the
    event of a lab accident.)
    At the End of Your Lab Time…
    • (Use this space to discuss what should be done at the end
    of your lab time.)
    Remember…
    Safety First!
    (Enter your own creative tag line above)

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