Question

Role of microbes in the preparation of fermented beverages

Answer 1

Answer:

Explanation:

Conversely, yeasts and bacteria are widely used as important microorganisms in food industry. They have ability to ferment sugars to some industrially important compounds such as ethanol, lactic acid, acetic acid and carbon dioxide. In addition, they can contribute to the texture, flavor and safety of foods.

Answer 2

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Microbes especially yeast have been used from time immemorial for the production of beverages like wine, beer, wisky, brandy or rum. It is depending upon the type of the raw material used for fermentation and the type of processing different types of alcoholic drink are obtained, wine and beer are produced without distillation, and while wisky, brandy and rum are produced by distillation of the fermented method broth.

• Wine is a alcoholic drink which is made from fermented grapes.

• It's all are produced by industrial process.