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Alcoholic Fermentation
(redirected from Ethanol 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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The purpose of this research was to study the effect of selected by-products in an acid hydrolysate on cell growth and ethanol fermentation of Saccharomyces cerevisiae.
Effects of selected by-products of an acid hydrolyzate on cell growth ... by Hwang, Huey-Min / Journal of the Mississippi Academy of Sciences
DuPont and BP are working with British Sugar to convert the country's first ethanol fermentation facility to produce biobutanol.
DuPont and BP announce the creation of a partnership to develop, ... by Agri Marketing
Adaptation of ethanol fermentation to xylan-derived sugars is also of high interest in agriculture, since inexpensive and seasonably available corn stover has relatively high xylan content.
New forest-based materials can lead to more products, better returns: ... by Amidon, Thomas E. / Solutions - for People, Processes and Paper
 
 
 
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