fermentation

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Related to Alcoholic fermentation: Lactic acid fermentation
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These different kinds of yeast are well documented in the literature as present on grapes and the start of alcoholic fermentation [36,1].
Since current assay seeks the optimization of bioethanol production based on variables that affect the fermentation process, it evaluates the best time required for the fermentation process, the final substrate concentration (S), cell concentration (X) and the concentration of ethanol (P) during alcoholic fermentation, at different pH, temperature and concentration of sugars, following the statistical design of the Rotational Central Composite Design (RCCD).
Discuss the three major products of alcoholic fermentation and explain their significance in the winemaking process.
Ethanol and urea released by yeast cells during alcoholic fermentation are the major precursors for EC in wine.
For example, lactic fermentation is used to make cheese, butter, and some yogurts; acetic fermentation is used to produce vinegar from wine; and alcoholic fermentation is used to produce alcohol, cider, beer, and a number of other products.
Shoyu, although a modern-day brewed soy sauce with a balanced taste, is sharper than Tamari due to the difference in raw materials and a stronger alcoholic fermentation.
Wine said it was not until the invention of the microscope followed by the pioneering scientific work of Louis Pasteur in the late 1860s that yeast was identified as a living organism and the agent responsible for alcoholic fermentation and dough leaving.
ALCOHOLIC FERMENTATION The process by which yeast (see) turns sugar into carbon dioxide (C02) and alcohol.
1] is degraded during alcoholic fermentation of contaminated maize (13,14), isizulu (alcoholic fermented beverage) had no detectable levels of [FB.
If ADH plays a key role in the adaptation of other drosophilid species to substrates undergoing alcoholic fermentation, we expect to find (1) a higher ADH activity in fruit breeders than in nonfruit breeders, and (2) an interspecific correlation between the ADH activity and ethanol tolerance.
Wine is defined, under Italian law, as the product of the complete or partial alcoholic fermentation of grape juice or grape must.