Chapter 24 Flashcards
Science of wine making
Ecology
Wine Grapes
Vitis vinifera
Viticulture: cultivation of grapes
Red or white grapes
White Wine
Red or white grapes, crushed pressed and juice fermented
Red Wine
Red grapes, crushed, fermented then pressed
Red skin contains anthocyanins and tannins that give the red color
Champagne
Sparkling wine from grapes grown in the Champagne region of France
Secondary fermentation creates carbon dioxide in bottles
Beer
Dates back to at least 6 kya
2nd most popular drink worldwide to tea
Beer Components
Barley Malt: provides sugars and colors
Starch of cereal grain or rice
Hops- bitterness, maintains foamy head, antimicrobial
Yeast
Water
Distilled Spirits
Boiling a beer or wine to leave the water behind and concentrate the alcohol
Vapor’s get collected, cooled creating liquid with a higher alcohol content
(Proof number is equal to twice the alcoholic percentage)
Whiskey
Distilled Grain Beer
Scotch is a malted barley
Bourbon is a corn whiskey
Tequila
Heart of plant roasted
Then mashed
Stored, yeast addedA
Absinthe
Grain alcohol and oil of wormwood
Contains thujone, psychoactive compound
Absinthism
Neurological damage from abusers of Adsinthe
Alcohol and Health
Consumption may lower coronary heart disease
Red wine has health advantages due to being fermented with skin
French Paradox
Homer Simpson Paradox
Alcoholism
Alcohol Poisoning
Detal Alcohol Syndrome
Edible Mushroom
Agaricus bisporus, button mushroom, and Lentinus edodes, Shiitake mushroom cultivated for hundred of years
Shiitake prescribed as a cancer therapy in Japan
Hard to tell wild from edible in wild
Mushroom Nutrient’s
Protein Source
Vitamin. C, D, and B
High Fiber, Low Calorie
