Chapter 13, Problem 18E

Interpretation Introduction

Interpretation:

Types of acid present in wine and the flavors associated with these acids are to be explained.

Concept Introduction:

Wine is an alcoholic beverage made from fermented grapes. It is of various kinds such as red, white, sweet, dry, sparkling, and so on. The conversion of grape sugar to ethanol and carbon dioxide is described as the fundamental biochemical reaction involved in the wine making process.

The reaction is as follows:

${\text{C}}_6{\text{H}}_{12}{\text{O}}_6\text{ + Yeast }\to 2{\text{C}}_2{\text{H}}_5\text{OH + }2{\text{CO}}_2$