What are the nine biochemical reactions in wine-making? I recently took a two day wine-making class and lost this information and would like to try out a recipe, but I am unsure of the reactions.

Expert Answers

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The biochemical reaction is known as fermentation. And in winemaking, you want as controled a fermentation process as possible to inhibit the growth of wild yeasts and to have as much alcohol as possible.

I have found a chart for you  (http://nzic.org.nz/ChemProcesses/food/6B.pdf) that outlines the nine biochemical processes exactly.

Glucose (ATP -->ADP)


Fructose-6-phosphate (ATP --> ADP)

Fructose 1, 6-diphosphate

Glyceraldehide-3-phosphate, Dihydroxyacetone-phosphate

After these two compounds, the table breaks into two separate columns that I cannot reproduce here.

The steps above show how the yeasts catalyze the sugars present in the grapes into ethanol alcohol.

Good luck.



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