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Ep 25: Wine-Making with Yeast - A Food Science Short
Manage episode 360207584 series 2920115
Contenu fourni par Shekerah Primus & Fatu Badiane, Shekerah Primus, and Fatu Badiane. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Shekerah Primus & Fatu Badiane, Shekerah Primus, and Fatu Badiane ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
In this special short episode Shekerah and Fatu continue their deep dive into the food science of yeast—this time exploring how our favorite little microbe is a key player in fermented beverages like wine and beer. Humans have been fermenting beverages for thousands of years, and after many many years of trial and error, the underlying chemistry of fermentation started to come together. For almost 100 years beginning in the 1780’s, many scientists experimented with different conditions to understand exactly how sugars were broken down into carbon dioxide and alcohol. But, it wasn’t until 1850 when Louis Pasteur discovered that yeast were responsible for driving this specific reaction. Today, beer and winemakers have honed and perfected their understanding of both natural and commercial yeast to produce the many different varieties of fermented beverages available today, each with unique characteristics and flavors.
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Twitter: @thee_fatu_b
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Music from Pixabay: Future Artificial Intelligence Technology 130 by TimMoor
Music from https://freemusicarchive.org/music/Scott_Holmes: Hotshot by ScottHolmesMusic
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