Both the wine industry and the bread industry use the process of alcoholic fermentation. In what way does their use of alcoholic fermentation differ?
a
The wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
b
The wine industry uses the carbon dioxide to make the wine; the bread industry uses the alcohol to make the bread dough rise.
c
The wine and bread industry uses the alcohol; but the carbon dioxide is a waste product only found in lactic acid fermentation.
d
They do not differ- both products are used equally by these two industries.
The correct answer is a) The wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
a) The wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
The correct answer is b: The wine industry uses the carbon dioxide to make the wine, while the bread industry uses the alcohol to make the bread dough rise.
In both the wine and bread industries, alcoholic fermentation is the process by which yeast converts sugar into alcohol and carbon dioxide. However, the key difference lies in how each industry utilizes these byproducts.
In the wine industry, the primary goal is to produce alcohol, so the carbon dioxide generated during fermentation is typically released as a waste product. Winemakers ferment the grape juice with yeast, allowing the yeast to consume the sugar and convert it into alcohol. The carbon dioxide is often allowed to escape through an airlock, while the alcohol remains in the wine.
On the other hand, in the bread industry, the carbon dioxide produced during fermentation is harnessed to make the bread dough rise. Yeast is added to the dough mixture, and as it consumes the sugar and undergoes fermentation, carbon dioxide gas is released. This gas gets trapped within the dough, creating air pockets and causing the dough to rise. Later, during baking, the alcohol evaporates due to the high temperature, leaving behind the desirable texture and flavor in the bread.
Therefore, the wine industry primarily uses alcoholic fermentation to produce alcohol, while the bread industry utilizes it to generate carbon dioxide for leavening the dough.