Chapter 25, Problem 5CTQ

a.

Summary Introduction

To determine:

The reason that the winemakers make sure that the early phase of yeast growth is aerobic.

Introduction:

Fermentation is also termed as alcoholic fermentation. It is a chemical process in which sugar is consumed in the absence of oxygen. It is an anaerobic process. Fermentation is the biological process in which sugar is converted into a simpler form. Fermentation is also used for the preservation of food.

b.

Summary Introduction

To explain:

The biochemical reason behind the identification of bacteria in a tank of beer signals trouble for the brewing process

Introduction:

The brewing process is used in the production of beer. In the brewing process, sugar from grapes is extracted, so that the yeast can change that sugar into alcohol and carbon dioxide, forming beer. The main grain used in the brewing process is barley. Brewing process includes malting, milling, mashing, boiling, fermenting, conditioning, and packaging.