Alcoholic Fermentation

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Related to Alcoholic Fermentation: Lactic acid fermentation

alcoholic fermentation

[‚al·kə′hȯl·ik ‚fər·mən′tā·shən]
The process by which certain yeasts decompose sugars in the absence of oxygen to form alcohol and carbon dioxide; method for production of ethanol, wine, and beer.

Alcoholic Fermentation


the conversion of carbohydrates into ethyl alcohol and carbon dioxide as a result of the action of microorganisms, mainly yeasts of the genus Saccharomyces. Alcoholic fermentation is widely used in the food-processing industry, including the distilling industry. Research on the chemistry of alcoholic fermentation in the second half of the 19th and beginning of the 20th century greatly facilitated the progress of biochemistry in general (seeFERMENTATION).

References in periodicals archive ?
Different yeasts can be used to produce other aromas, but prominent in this process were local wild Saccharomyces cerevisiae found in local traditional banana wine, which gives the best alcoholic fermentation.
DGGE analysis reasonably accounted for the types of bacteria that dictated alcoholic fermentation in the IR silage and lactic acid fermentation in the WM silage.
A simple qualitative test for alcoholic fermentation spoilage by CO2 evolution (effervescence) was determined using the method of Egbere (1988) as follows: 25ml of the fermenting or stored Kunu were put into sterile universal bottles and tightly closed.
In fact, his grapes are so good that he has no need to chaptalise (add sugar) and the alcoholic fermentation is allowed to occur spontaneously with natural yeasts.
The malolactic wine yeast, ML01, constructed in my laboratory, conducts the alcoholic fermentation and degrades malic acid to lactic acid during the alcoholic fermentation.
These eight papers from international contributors cover such issues as phenolic compounds, toxic metals in foods of animal origin, alcoholic fermentation stabilized by pulsed electric light fields and sulfur dioxide, the chemistry of defective coffee beans, the stability of tomato carotenoids during processing and storage, and the promise of protease from the intestine of the smooth hound fish which is oxidant-stable and has a with low molecular weight.
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.