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