fermentation

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Related to Alcoholic fermentation: Lactic acid fermentation
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Knowledge of the assimilation mechanisms of YAN and the consequences of insufficient amounts is important to correctly plan and manage alcoholic fermentation. Ammonium absorption and amino acids within the yeast cell occur by means of protein transporters.
Nunhez, "Effect of immobilized cells in calcium alginate beads in alcoholic fermentation," AMB Express, vol.
Previous studies have reported that most esters are secondary metabolites whose formation in wine mainly depends on the number of alcohols and acids that are generated by yeast assimilated sugar during alcoholic fermentation [1416].
Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations. European Food Research and Technology, 230(6): 885-891.
(2002) followed the yeast population during spontaneous alcoholic fermentation in the region of Tarragona (Spain) between 1995 and 2000.
These factors may influence the efficiency of alcoholic fermentation and, thus, the efficacy of the conversion of sugar into ethanol.
[C.sub.6][H.sub.12][O.sub.6] --> 2 C[O.sub.2] + 2[C.sub.2][H.sub.5]OH, this is the alcoholic fermentation formula.
Bautista-Rosales et al., "Blackberry (Rubus sp.) juice alcoholic fermentation: kinetics and aromatic aspects," in Innovations in Food Science and Food Biotechnology in Developing Countries, C.
The strains S5, S21, and S52 have been those who have almost entirely consumed reducing sugars during alcoholic fermentation yet also have brought lower values of alcohol yield coefficient.
At this point, the main alcoholic fermentation will be finished.
The reaction for alcoholic fermentation is 2 C[H.sub.3]COCOOH (pyruvic acid) + 2 NADH + 2 [H.sup.+] [right arrow] 2 C[H.sub.3] C[H.sub.2]OH (ethanol) + 2 C[O.sub.2] + 2 [NAD.sup.+] (per glucose).