Fermentation Products: Lactic Acid, Chocolate, and Wine

Glycolsis occurs when a molecule of glucose is oxidized into pyruvate. It occurs in most organisms and is the most ancient metabolic pathway. After pyruvate is produced, two processes occur depending on whether or not there is a presence of oxygen. In anaerobic conditions, or without the presence of oxygen, fermentation takes place. During this process, pyruvate, which is a toxin, is reduced to ethanol and lactate. As a by-product, small amounts of ATP are produced along with carbon dioxide.
When we exercise, our skeletal muscles ferment glucose into lactic acid.
It serves as a fuel source for cardiac muscle as well as brain neurons. In this video we will discuss in detail the manufacturing of wine and chocolate.
Fermentation is very important when it comes to manufacturing foods. Because of ethanol, goods like chocolate, wine, bread, cheese and tofu are able to be produced. In this video we will discuss in detail the manufacturing of wine and chocolate.
The production of wine is made through fermentation of crushed grapes using an assortment of yeasts which consume the sugars found inside of the grapes and converts them into alcohol.
The chocolate we love and eat would not be so tasty without the process of fermentation. Because of the intense bitter taste of the cacao(ca-cow) seed, they must be fermented to develop the flavor. Fermentation is what gives the beans their familiar chocolate taste.

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Education

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• NS
• Video
• Fermentation