You will write a research paper explaining the production of a fermented product not discussed in class or expanding on a covered topic. There must be significant chemistry\/biochemistry in your paper. Additionally, there will be a comparison of the use or production in the US vs another country.<\/p>\n
Potential Topics for Review Article on Fermentation:<\/p>\n
\u2022 Meat preservation<\/p>\n
\u2022 Bletting of fruit (beyond ripening)<\/p>\n
\u2022 Olive Fermentation (effects on oleuropein)<\/p>\n
\u2022 Kimchee<\/p>\n
\u2022 Tempeh<\/p>\n
\u2022 Shalgam juice, hardaliye, or boza (Turkish fermented vegetable and grain beverages)<\/p>\n
\u2022 Injera (organisms, fermentation, and carbohydrates in t’eff)<\/p>\n
\u2022 Miso and Soy<\/p>\n
\u2022 Distilled alcoholic beverages<\/p>\n
\u2022 Impacts of Nitrogen\/nutrients on fermentation in a specific product<\/p>\n
\u2022 Impacts of pH on fermentation in beer or wine<\/p>\n
\u2022 Effect of local water chemistry on brewing or distilling<\/p>\n
\u2022 Tannin and polyphenolics in beer production<\/p>\n
\u2022 Megasphaera cerevisiae effects on beer production (H2S formation)<\/p>\n
\u2022 Hop content on flavor profiles<\/p>\n
\u2022 Sulfur compounds in beers (production, regulation, flavor profiles)<\/p>\n
\u2022 ‘Head’ or foam on beers<\/p>\n
\u2022 Wheat ales<\/p>\n
\u2022 Barley wines<\/p>\n
\u2022 Cask conditioning of beers<\/p>\n
\u2022 Production of two short branched-chain fatty acids, 2-methylbutanoic acid and 3- methylbutanoic acid, imparting the \u201ccheesy\/sweaty\u201d notes in many cheeses.<\/p>\n
\u2022 Propionic acid fermentation and the distinctive flavor of Swiss cheese<\/p>\n
\u2022 Mold Fermentations (e.g. roquefort cheese)<\/p>\n
\u2022 Buttermilk<\/p>\n
\u2022 Microbe variability in flavors for a specific fermented product<\/p>\n
\u2022 Lactic Acid Bacteria and the undesirable flavor products in cider such as ‘piq\u00fbre acrol\u00e9ique\u2019<\/p>\n
\u2022 Phenolic variation in wine varietals and flavor profiles<\/p>\n
\u2022 Impact of oxygen on wine (what happens to chemical profile after you open the bottle?)<\/p>\n
\u2022 Effects of chemical aging on wine<\/p>\n
\u2022 Champagne and sparkling wines<\/p>\n
\u2022 Wine (broad topic — will need a narrower focus)<\/p>\n
\u2022 Tej: ethiopian honey wine<\/p>\n
\u2022 Sulfur compounds in wine (production, regulation, flavor profiles)<\/p>\n
\u2022 Champagne and sparkling wines<\/p>\n
\u2022 Malolactic fermentation in wine. This secondary fermentation process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a “buttery” flavor from diacetyl, a byproduct of the reaction.<\/p>\n
\u2022 Use of additives in wine. Ascorbic Acid, lysozyme, fumaric acid, sorbic acid, DMDC, tannins, gum arabic, colors. How do these impact chemistry and flavor?<\/p>\n
\u2022 Biological aging of wines. Sherry. Use of ‘flor’. Chemical byproducts and pathways involved.<\/p>\n
\u2022 Astringency. Astringency is an important factor in the sensory perception of beers, ciders, and wines. What compounds are responsible for this sensation and how do they interact with tastebuds on a molecular level?<\/p>\n","protected":false},"excerpt":{"rendered":"