Fermentation

Industrial Chemistry
  Fermentation is a chemical process by which molecules
such as glucose (sugar) are broken down and converted in
to alcohols. Fermentation is the foaming that occurs
What is during the manufacture of wine and beer. The foaming or
Fermentation? frothing is a result from the evolution of carbon dioxide
gas. Yeast is the player in wine fermentation and the most
important element to making the beverage alcoholic and
carbonated.
  By fermentation, the yeast converts the glucose into
ethanol (alcohol) and CO2 gas (carbonation). The specific
chemical equation is as follows:

What is C6H12O6 → 2 C2H5OH + 2 CO2

Fermentation?
This is the general equation of fermentation, but specific products can be
influenced by the type of yeast used in the fermentation of wine. Yeast is also
used in the brewing of beer, another alcoholic beverage using a different list of
raw materials.
  In terms of microbiologists, fermentation is a primary
What is means of producing ATP by the degradation of organic
Fermentation? nutrients anaerobically, in presence of suitable
microorganisms.
  Fermentation is essentially takes place in anaerobic conditions when
there is no oxidative phosphorylation to maintain the production of
ATP (Adenosine triphosphate) by glycolysis.

Three Types of  3 types of fermentation usually take place:

Fermentation 1. Lactic Acid Fermentation
2. Acetic Acid Fermentation
3. Ethanol Fermentation
  Lactic Acid Fermentation a biological process by which
glucose and other six-carbon sugars (also disaccharides of
six-C sugars, ex.: sucrose/ lactose) are converted into
cellular energy and metabolite lactate. It is an anaerobic
process (does not require oxygen).
Lactic Acid
Fermentation  Two types of Lactic Acid Fermentation:
1. Homo-lactic Fermentation - production of lactic acid
exclusively.
2. Hetero-lactic Formation - production of lactic acid as
well as ethanol and carbon dioxide.
  Acetic acid is produced industrially both synthetically and by bacterial
fermentation.
 Bacterial Fermentation from Ethanol:
Acetic Acid (acetobacter is added)

Fermentation C2H5OH + O2  C2H4O2 + H2O

 Acetobacter is bacteria used in the production of acetic acid in the

form of vinegar.
  Ethanol Fermentation also referred to as Alcoholic
Fermentation, is a biological process in which sugars such
Ethanol as glucose, fructose, and sucrose are converted into
Fermentation cellular energy and thereby produce ethanol and carbon
dioxide as metabolic waste products. It is an anaerobic
process (does not require oxygen).
  Hydrolysis of Sucrose:
C12H22O11 + H2O  2 C6H12O6
Steps in
Ethanol  Sucrose Hydolysis – breaks the glycosidic bond converting
sucrose into glucose and fructose.
Fermentation
 Invertase – cleaves the glycosidic linkage between the
glucose and fructose molecules of sucrose and catalyzes
the reaction.
  Glycolysis of Glucose:

C6H12O6  2 C2H5OH + 2 CO2

Steps in
Ethanol  Glycolysis – is the metabolic pathway that converts
Fermentation glucose into pyruvic acid then pyruvic acid toethanol and
carbon dioxide.
 Zymase – an enzyme complex occurs naturally in yeasts
that catalyzes the fermentation of sugar into ethanol and
carbon dioxide.
Wine Industry
Wine Making Process
  Wine is an alcoholic drink made from the fermented juice
of specified other fruits or plants. Other than the grape
varieties traditionally used for wine-making, most fruits
naturally lack either sufficient fermentable sugars,
What is Wine? relatively low acidity, yeast nutrients needed to promote
or maintain fermentation, or a combination of these three
characteristics.
 Wine is made from wine grapes that are different from
table grapes.
  Wine grapes are different than table grapes: they are
What are Wine smaller, sweeter and have lots of seeds. Most wines are
Grapes? made with a single species of grape that originated in
Caucasus called Vitis vinifera.
Table Grapes
vs
Wine Grapes
Wine Making Process
  The first step in making wine is harvesting. It is the grapes
which contain all the required esters, tannins and acids
that make delicious wine.
 Harvesting can be done by hand or by machines. However,
Step 1: many of the winemakers prefer to do it by hand as
Harvesting machines are known to negatively affect the grapes and
the vineyard.
 Once grapes are picked, they are taken to winery and are
then sorted in bunches. Under ripe and rotten grapes are
removed.
  Once the grapes are sorted in bunches, now it is
time to de-stem them and crush them. This
Step 2: crushing process used to be done by feet in the
past. However, majority of the winemakers now
Crushing do this crushing process mechanically. There are
mechanical presses available which trod or stomp
the grapes into ‘must’.
  Must is nothing but fresh grape juice which is the
outcome of the crushing process and contains seeds,
solids and skins of the grapes.

Step 2: If white wine is being made then the seeds, solids and skins
Crushing are quickly separated from the grape juice to prevent the
tannins and color fro leaching in the wine. On the other
hand, if red wine is being made, the seeds, solids and skins
are allowed to stay in contact with the juice to allow the
juice to get additional tannins, flavour and colour.
  Crushing and pressing is followed by the fermentation
process. Must naturally starts fermenting within 6 to 12
hours when wild yeast is added to it. Fermentation
transform the sugar into alcohol.
Step 3:  This fermentation process continues until all the sugar is
transformed into alcohol, resulting in the production of
Fermentation dry wine. If sweet wine is to be made, winemakers halt
the process in between to prevent entire sugar from
converting.
 The total fermentation process can take about a week to a
month and even more.
  After fermentation, it’s time for clarification now. This is
the process in which tannins, proteins and dead yeast is
removed from the wine.
 For this, the wine is transferred into stainless steel tanks
Step 4: or oak barrels. Filtration or fining process is used for
Clarification clarification. For clarifying, substances are also added to
result in the fining process. In the filtration process, filters
are used to catch the larger particles.
 After the clarification process, the wine is transferred into
other tank and prepared for aging or bottling.
  The final stage of this process is aging and bottling the wine.
The wine can be instantly bottled or the winemaker can give
additional aging to the wine.
 For aging, the wine is transferred to oak barrels, stainless steel
tanks or bottles.
Step 5:  Many of the winemakers prefer using oak barrels for aging as it
Aging and is known to add a rounder, smoother and more vanilla-like
flavour to the wine. Moreover, it also helps in increasing their
Bottling oxygen exposure, allowing the tannins to get reduced and
enabling the wine to reach to an optimal flavour. For white
wines, steel tanks are generally preferred.
 Once the aging process finishes, the wine is then bottled with
screw cap or cork.
Process Flow
Beer Industry
Beer Making Process
  In the broadest sense, “beer” is any alcoholic beverage
made by the fermentation of grain, just a wine is any
alcoholic beverage made by the fermentation of fruit. In
What is Beer? the vast majority of the world’s beers, the grain base is
barley. The brewing process commonly begins with
malted barley, or “malt” – barley that has been
germinated then roasted.
Raw Materials
  The main ingredients of any beer are water, malted grains,
hops, and yeast. Hops are the flowers of the hop plant
which are used for flavoring.

Raw Materials  All of these ingredients are boiled together for set
amounts of time until the final mixture is filtered and sent
to fermentation.
  Hops are the main driver behind modern beer and
without them, our pints would be a little less enjoyable.
The hops act as a surfactant that allows bubbles to be
trapped in the head of a beer. If hops aren't added to the
beer, it would have much less surface tension resulting in
Raw Materials: no head and a bitter taste.
Hops  Hops can provide certain flavor notes to the beer, but
their main effect is stabilizing the brew to allow our pallet
to taste all of the different bitter and sweet notes of a
beer. Without hops, we would have a hard time tasting
the flavors and ultimately enjoying beer.
Beer Making Process
  Beginning in the brew house, different types of malt are
crushed together to break up the grain kernels in order to
extract fermentable sugars to produce a milled product
called grist.
Step 1:
Milling the
Grain
  The grist is then transferred into a mash tun, where it is
mixed with heated water in a process called mash
conversion. The conversion process uses natural enzymes
in the malt to break the malt’s starch down into sugars.
Step 2:
Mash
Conversion
  The mash is then pumped into the lauter tun, where a sweet
liquid, known as wort, is separated from the grain husks.

Step 3:
Lautering
  The wort is then collected in a vessel called a kettle, where it is
brought to a controlled boil before the hops are added.

Step 4:
The Boiling
  After boiling, the wort is transferred into a whirlpool for the
wort separation stage. During this stage, any malt or hop
particles are removed to leave a liquid that is ready to be
Step 5: cooled and fermented.
Wort
Separation
and Cooling
  To start the fermentation, yeast is added during the filling of
the vessel. Yeast converts the sugary wort into beer by
producing alcohol, a wide range of flavors, and carbon dioxide
(used later in the process to give the beer its sparkle).
Step 6:
Fermentation
  After fermentation, the young “green” beer needs to be
matured in order to allow both a full development of flavors
and a smooth finish.

Step 7:
Maturation
  After reaching its full potential, the beer is filtered, carbonated,
and transferred to the bright beer tank, where it goes through
a cellaring process that takes 3-4 weeks to complete. Once
Step 8: completed, the beer is ready to be packaged.
Filtration,
Carbonation,
and Cellaring
Thank you!
A Presentation prepared by Chemical Engineering students of
Cebu Institute of Technology –University :

JANNIELLE JOYCE T. BONIAO

KHAREN MAE L. BUOT