What are the chemical reactions and basic chemicals in wine making?

Starch-rich plant fruits, such as rice, corn, sorghum, etc. , often used in wine making. After steaming, a small amount of cold boiled water was added to distiller's yeast (containing glucoamylase and alcoholase) to make turbid liquid, and then it was mixed with steamed food evenly. Place at that temperature of 30-40 DEG C; C, and the reaction occurs as follows:

(C6H 10O5)n (starch

)

+

Nitrous oxide

→

NC6H 12O6 (glucose)

At this time, in order to verify whether glucose is generated, if red precipitate is generated, a small amount of product can be taken out and mixed with newly generated copper oxide for heating. Prove that glucose has been obtained. If you want to know whether starch is completely converted into glucose, you can take a small amount of iodine and add it to it without turning blue. The first step is completed.

Two. After glucose is produced, glucose is oxidized into ethanol under the action of alcoholase, and the reaction is as follows:

C6H 12O6

→

2CO2

+

2CH3CH2OH

To verify whether ethanol (alcohol) is generated, you can take out some solutions and insert a heated red copper wire. If there is a pungent smell, it can indicate that ethanol is generated. The reaction is as follows:

2CH3CH2OH

+

oxygen

→

2CH3CHO

+

2H2O