What is the term used in wine making for the catalyst function that turns grape juice into an alcoholic beverage when yeast interacts with sugars in the juice to create ethanol and carbon dioxide?
Sugars in wine Sugars in wine Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon
Grape juice State William Jennings Bryan served grape juice instead of wine during a full-dress diplomatic function, and in 1914, Josephus Daniels, Secretary of the Navy, forbade any alcoholic drinks on board of naval ships, actively replacing them with grape juice. During World War I, the company supplied "grapelade," a type of grape jam, to the military and advertised aggressively. Subsequent development of new grape products and sponsorship of radio and television programs made the company very successful. Grape juice, because of its non-alcoholic content, is commonly used by Christians who oppose the partaking of alcoholic beverages, as the "cup" or "wine"