The fermentation for production of alcoholic beverages

The fermentation process is produced by the action of enzymes chemical changes in organic substances.
This process is mainly used for the production of different types of beers and the process of developing the different wines.

In the case of beer , the fermentation cycle depends on where this takes place, varying in cases of the type made in Germany, Belgium, England, United States, Brazil and the country of origin to be.
In these cases the process is commonly divided into three stages. The first mill, the second for the third boiling and fermentation. Although the complete process is known as fermentation, this is due to the differences between speech and language. In English, this process is better differentiated and Brew beer or wine as fermentation is as recognized in Hispanic language.


The type of alcoholic fermentation of the beer is where the action of zymase secreted by the yeast converts simple sugars such as glucose and fructose, ethyl alcohol and carbon dioxide.
In particular, the diastase, zymase, invertase and starch is broken down into complex sugars , then simple sugars and finally alcohol .

Generally, the fermentation causes the breakdown of complex organic substances other simple, thanks to a catalytic action.

In the case of wines , the chemistry of fermentation is the derivation of carbon dioxide from the air entering the vine leaves, and then is converted to starch and its derivatives. During the obsorcion in grapes, these bodies are turned into glucose and fructose (sugars) . During the fermentation process, sugars are transformed into ethyl alcohol and carbon dioxide according to the formula C 6 H 12 O 6 -> 2C 2 H 5 OH + 2CO 2.

In addition to infection induced by Acetobacter and yeasts, to which they are eliminated from action avoiding the presence of air in barrels and / or deposits, and can attack the wine transformed into vinegar or cause illness to consumers, it is necessary acentun care is to avoid this risk by cleaning processes, pasteurized and microfiltration production, not to require solutions when the problem has been established in the drink.

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