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ATIVIDADE 03 - SAÚDE - BROMATOLOGIA - 54/2023
Assessoria nos seus TRABALHOS entre em contato com a DL ASSESSORIA
E-mail: assessoriaacademicadl@gmail.com
(15) 99143-3322
QUESTÃO 1
A fermentação é uma das técnicas de conservação de alimentos mais antigas existentes no
mundo. Entre as técnicas de fermentação mais empregadas a fermentação alcoólica é, de
longe, a mais importante, seja no emprego em grandes indústrias sucroalcooeiras, bem como
na indústria de bebidas (vinho, cerveja, destilados, entre outros).
A produção de bebidas alcoólicas é cultural e data de milhares de anos. Cada tipo de bebida
foi sendo desenvolvido de acordo com a cultura e agricultura locais: produção de vinho,
produção de cerveja, produção de uísque, hidromel, pisco, grappa, entre outros. É sabido que,
para cada um dos tipos de bebidas uma determinada matéria-prima é empregada: uva para
vinho, malte para cerveja e uísque, milho (ou outros cereais) para Tennesse e Bourbon, agave
para tequila, etc.
HENDGES, A. P. P. K. Bromatologia. Maringá - PR: Unicesumar, 2022, p. 224.
Com base no exposto, e considerando os aprendizados sobre carboidratos (unidade 4 do livro)
e fermentações (unidade 8 do livro). DESCREVA, de forma breve e objetiva, quais os
principais carboidratos utilizados na produção de vinho e cerveja, e como esses carboidratos
podem ser obtidos.
A fermentação é uma das técnicas de conservação de alimentos mais antigas existentes no mundo. Entre as técnicas de fermentação mais empregadas a fermentação alcoólica é, de

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A fermentação é uma das técnicas de conservação de alimentos mais antigas existentes no mundo. Entre as técnicas de fermentação mais empregadas a fermentação alcoólica é, de

  • 1. ATIVIDADE 03 - SAÚDE - BROMATOLOGIA - 54/2023 Assessoria nos seus TRABALHOS entre em contato com a DL ASSESSORIA E-mail: assessoriaacademicadl@gmail.com (15) 99143-3322 QUESTÃO 1 A fermentação é uma das técnicas de conservação de alimentos mais antigas existentes no mundo. Entre as técnicas de fermentação mais empregadas a fermentação alcoólica é, de longe, a mais importante, seja no emprego em grandes indústrias sucroalcooeiras, bem como na indústria de bebidas (vinho, cerveja, destilados, entre outros). A produção de bebidas alcoólicas é cultural e data de milhares de anos. Cada tipo de bebida foi sendo desenvolvido de acordo com a cultura e agricultura locais: produção de vinho, produção de cerveja, produção de uísque, hidromel, pisco, grappa, entre outros. É sabido que, para cada um dos tipos de bebidas uma determinada matéria-prima é empregada: uva para vinho, malte para cerveja e uísque, milho (ou outros cereais) para Tennesse e Bourbon, agave para tequila, etc. HENDGES, A. P. P. K. Bromatologia. Maringá - PR: Unicesumar, 2022, p. 224. Com base no exposto, e considerando os aprendizados sobre carboidratos (unidade 4 do livro) e fermentações (unidade 8 do livro). DESCREVA, de forma breve e objetiva, quais os principais carboidratos utilizados na produção de vinho e cerveja, e como esses carboidratos podem ser obtidos.