Lecture eleven 10 24 08

Lecture eleven 10 24 08 - Higher alcohol content wine...

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Not sterilized Sterilized before fermentation Year to year variation Consistent across years 14-18% alcohol 8-12% alcohol Seasonal All year Higher alcohol content wine yeasts more tolerant of alcohol 5% 3.2% Utah Minnesota Oklahoma Strain not proprietary Strain very important
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What does yeast contribute to beer? Alcohol Carbon dioxide Flavor
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Lambic beer Belgium Spontaneous fermentation By yeasts present in the brewery
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Wheat
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Adapted to Mediterranean climates Wheat Yields less predictable in N. Europe Rye
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Rye: Better adapted to cool, wet conditions Introduced by Vandals from Asia 300 A.D. Vandals = Germanic tribe Rye
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Rye Introduced by Vandals from Europe 300 A.D. Vandals = Germanic tribe Invaded Rome
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Vandals = Germanic tribe Goths Invaded Rome
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Vandals Goths
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Rye Staple crop Poland Germany France
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Ergot was introduced with rye Rye
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ERGOT Contaminated Flour
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ERGOTISM 800 A.D. Symptoms: Giddiness Fatigue Nausea Pain in limbs Mild Muscle spasms Formication Severe Convulsions Vasoconstriction Gangrene Extreme
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France in 1095 A.D. Caring for victims of ergotism
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This note was uploaded on 10/03/2009 for the course SAS 30 taught by Professor Wilhelm during the Fall '08 term at UC Davis.

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Lecture eleven 10 24 08 - Higher alcohol content wine...

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