FOOD I N BI OTECHNOLOGY

MEGA KUSUMAWARNI [0104509022]

ENDAH PERMATA SARI [0104511004]
AMANDA SWARI PRASEPTI [0104511005]
PROGRAM STUDI BIOLOGI (BIOTEKNOLOGI) FAKULTAS SAINS DAN TEKNOLOGI
UNIVERSITAS AL AZHAR INDONESIA
2012
Fermentation
Fermentation is the conversion of a carbohydrate such as
sugar (sucrose, glucose, fructose) into an acid or an alcohol use
anaerobic respiration (absence of oxygen) by yeast or micro-
organism. The two most common types of fermentation are that of
alcoholic fermentation and lactic acid fermentation.
Fermentation
The fermentation in which the end product is
an alcohol is known as alcoholic fermentation where as
the fermentation in which some acid specially lactic acid
is formed is known as Lactic acid fermentation.
Fermentation

Alcoholic fermentation:

The pathway from private to ethanol is called
alcoholic fermentation and is catalysed by specific
microbial enzymes.

Fermentation
Lactic acid fermentation:

The pathway in which lactate or lactic acid is
produced as end product from private is known as
lactic acid fermentation.
There are certain animals cells that are
deprived of oxygen, temporarily carry out lactic
acid fermentation.
Al Quran

And from the fruits of the palm trees and grapevines
you take intoxicant and good provision. Indeed in
that is a sign for a people who reason.
QS An-Nahl (16) : 67

Alcoholic Fermentation
Alcoholic fermentation, also referred to as
ethanol fermentation, is a biological process in
which sugars such as glucose, fructose, and
sucrose are converted into cellular energy and by
produce ethanol and carbon dioxide as metabolic
waste products. These yeast cells gain energy
from the conversion of the sugar into carbon
dioxide (CO2) and alcohol
Alcoholic Fermentation
It begins after glucose enters the cell. Alcoholic
Fermentation is done by yeast and some kind of
bacteria using a range of enzymes. Yeasts are
eukaryotic micro-organisms classified in the
kingdom fungi, they are neither plant or animal.
Not all yeasts are suitable for alcoholic
fermentation
Alcoholic Fermentation
These yeast cells gain energy from the conversion
of the sugar into carbon dioxide (CO2) and
alcohol
Alcoholic Fermentation
Fermentation is needed to regenerate NAD+ from
NADH so that at least some ATP can be made in
glycolysis.

Electrons from NADH are added to pyruvate
(reduction) to produce alcohol (plants, yeast) or
lactate (animals, bacteria)
The Chemical Process Of Alcoholic Fermentation
C
12
H
22
O
11
+ H
2
O
2C
6
H
12
O
6


C
6
H
12
O
6
+ Zymase 2C
2
H
5
OH + 2CO
2
+ ATP
In the alcoholic fermentation, sucrose and water reduce
will turn into glucose. After that, the glucose that have
added yeast then will yielded ethanol and carbon dioxide.
Pathway of Alcoholic Fermentation
The Example of alcoholic
fermentation is in wine making.

Wine Making Processes
Destroy the grapes before the fermentation
process
Alcoholic Fermentation
Malolactic Fermentation
Wine
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Winemaking starts with inspecting the grapes. Add the prepared grape
juice which should be fairly smooth and free from all the skins and
pips. Add sugar to the jar and stir it until it dissolves. Then add yeast
that's been dissolved in warm water. Stir your wine again until all the
yeast has dissolved in the mixture.
Leave at a temperature between 20-27C to ferment for 25 days with
the lid loosely fitted and if you have one the airlock in place. This
should be half filled with clean water. It will help if you place the
fermenting container on a surface that will allow you to siphon into
another container and don't keep looking at it during the fermentation
as you can introduce infections. The temperature is important and
should be maintained as accurately as possible. Its better to be too
cold rather than too warm and airing cupboards are a definite.
If the temperature drops below 20C (15-20C) is still okay but the
fermentation will take longer. We would also recommend that heat
trays or brew belts are not used as additional heating aids, unless
these have a time clock fitted to the plug, as we have found these
heating aids can actually produce too much heat if left for a long time.
If you are struggling to maintain this temperature use a
thermostatically controlled immersion heater.
When fermentation is complete, add the contents of the Sachet
of Stabiliser. If using tubs add sodium and potassium
metabisulphate as per manufacturer's instructions. Give the wine
a good stir this will remove the carbon dioxide gases which build
up during fermentation. Keep stirring for the next 48 hours.
When the gas has been removed add finings to clear the wine.
Sachet of Finings B should be added first to the container and
stirred for 30 seconds. If you are not using the kit then we would
recommend the Kwik-Clear 2 part finings. Use these finings at the
same time as you would add sachet A and B in this kit. After 2
hours add the Sachet of Finings A and stir for 10 seconds. Then
immediately add the Sachet of Fining C and stir for 10 seconds. It
is really important to add the finings as we have suggested.
Delicate bonds are formed between the various fining agents and
will be destroyed if these are no done in accordance with the
instructions. Each fining agent only needs to be folded into the
wine. It is important that you do not proceed to the next step
until the wine is absolutely clear. Using the kit finings the wine
should be clear in 24 hours but can take up to 2-3 days.

Once you are sure the wine is clear you should siphon the clear wine
into a separate container. If you have not got a siphon kit you will not
find this easy. Start with the full container on a work surface and siphon
down to the clean container on the floor being careful not to disturb or
siphon the thick sediment which will have settled at the bottom of the
container. You will probably need to make some adjustments to the
acidity and sweetness levels. Do the sweetness levels first.
Adjusting Sweetness - Taste the wine and decide if it needs sweetening.
Ignore all other factor like sharpness and acidity and roundness. All these
will change in time. Most wines will need some form of additional
sweetness so don't be afraid to do this. Add sugar or better still grape juice
concentrate. Keep doing this until the wine is to your taste. What the wine
will really taste like won't be seen until the acidity has been adjusted, the
Oak Barrel extract has been added and the wine has had 3-4 weeks to
mature.
Adjusting Acidity - Taste the wine now you have finished sweetening it and
decide if it is sharp enough for you. If its not add about one third of the
Sachet of Citric Acid. Dissolve well and leave to stand for 10 minutes before
re tasting. Keep repeating until you are happy with the taste. If in doubt
leave it 24 hours and then retest the wine when your taste buds have had a
rest.
THANK YOU