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Unformatted text preview: An aging process follows in which the wine is placed in barrels to develop its full flavor, aroma, and bouquet. The wine extracts chemicals from the wood. Then it is filtered, pasteurized, and bottled for market, unless secondary fermentations are intended. For example, sparkling wines are inoculated with sugar and permitted to continue to ferment. The carbon dioxide produced accounts for the bubbles in a sparkling wine such as champagne. For the production of beer, a type of grain, usually barley grain, is used. It is mashed, soaked, and filtered to produce a liquid called wort. The wort is inoculated with Saccharomyces and permitted to ferment. The final alcoholic content of the beer is approximately 7 to 8 percent. The beer is pasteurized or filtered before it is placed in cans or bottles for sale. One of the most elegant expressions of industrial microbiology in the modern era is the science of...
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- Fall '08