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Fermentation: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

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RHTi BD
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62 views

Fermentation: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

The chapter discusses the process of fermentation and the necessary ingredients of water, yeast and sugar. It explains how yeast eats sugar and produces alcohol, carbon dioxide and energy. Different types of alcohol like wine and beer are fermented from different sources like fruit and grain. Alcohol content is determined using tools like the brix, specific gravity and hydrometer.

Uploaded by

RHTi BD
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Chapter 2

Fermentation

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

© 2008 Pearson Education, Upper Saddle River, NJ 07458.


All rights reserved.
Chapter Objectives
 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, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Necessary Ingredients for
Fermentation
 Water
 Yeast
 Sugar

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

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

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

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Determining Alcohol Content
 Brix multiplied by 0.55 equals potential
alcohol content
 Specific gravity
 Hydrometer

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

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

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