Question

1. How does pasteurization contribute to the production of wine? how about when a good taste is preferred?

2. Do all microbes ferment sugar in the same way to generate products such as wine? why or why not?

Answer 1

1)Pasteurization contribution in wine , pasteurization is seldom used in winemaking. Although it is interesting to note that when he developed the process that was nemed after him, Pasteur was originally working winery which wanted to prevented their wine from tuernin into vinegar.pasteurization is heating procwpr that involves a determined heat charge enough to kill harmful bacteria. Heating damages the organoleptic properties of the wine.good taste I preferred as our Tungues can detect salty, sour , sweet , or bitter, all wines are going to have some sour , beacause grapes all inherently have some acid .

2)The process of fermentation in wine making turns grapes juice in to an alcoholic beverage. During fermentation yeasts transform sugars present in the juice into ethanol and carbon dioxide . In wine making the temperature and speed of fermentation are ipmpoimpo cindideeconsi as well as the levels of oxygen present in must at the start of fermentation . The risk of stuck fermentation and development of several wine faults can also occur during the stage 5 to 14 days primary fermentation and potentially anthor 5 to 10 days for secondary fermentation.when making wine it's important to control the microorganisms that grow ,.wild yeasts and bacteria exists all around us and for much of the history of wine were used to ferment the fruit into alcohol.