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PRÁCTICA 17: Fermentación (Producción de Vino)

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PRÁCTICA 17: Fermentación (Producción de Vino)

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Objetivo General

Entender los usos de las fermentaciones en la producción de bienes dentro de la industria alimentaria.

Objetivos Específicos

Elaborar vino mediante el proceso de fermentación alcohólica realizado por la levadura Saccharomyces cerevisiae.

Created by

De Sales Gaona Axel
De Sales Gaona Axel
Mexico

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PRÁCTICA 17: Fermentación (Producción de Vino)
 

Word Search Puzzle

PRÁCTICA 17: Fermentación (Producción de Vino)Online version

Objetivo General Entender los usos de las fermentaciones en la producción de bienes dentro de la industria alimentaria. Objetivos Específicos Elaborar vino mediante el proceso de fermentación alcohólica realizado por la levadura Saccharomyces cerevisiae.

by De Sales Gaona Axel
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FERMENTACION

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CATABOLISMO

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ANAEROBIOSIS

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GLUCOSA

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GLUCOLISIS

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PIRUVATO

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DIOXIDO

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ETANOL

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NAD

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SACCHAROMYCES

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CEREVISIAE

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DESCARBOXILASA

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ACETALDEHIDO

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DESHIDROGENASA

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VINO

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MOSTO

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SULFITO

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LEVADURAS

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DOS

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ESTERES

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ALDEHIDOS

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GLICEROL

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DIOXIDODECARBONO

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AROMA

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SABOR

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CUERPO

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TEMPERATURA

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NUTRIENTES

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CEPA

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BIOTECNOLOGIA

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