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Alcoholic Fermentation

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alcoholic fermentation [‚al·kə′hȯl·ik ‚fər·mən′tā·shən]
(microbiology)
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).



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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.
He was soon able to proved beyond doubt that the yeast cell alone caused alcoholic fermentation.
It is well known that birds are attracted toward the alcoholic fermentation of berries on vines and trees.
 
 
 
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