Alcoholic Fermentation


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Related to Alcoholic Fermentation: Lactic acid fermentation

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).

References in periodicals archive ?
The chemical equation for alcoholic fermentation in which one molecule of sugar is converted to two molecules each of ethanol (wine alcohol) and carbon dioxide.
055) is found in species of group 3, which do not face alcoholic fermentation.
Glycerol is a secondary metabolite of alcoholic fermentation, being important for the growth of the Saccharomyces genus, which synthesized the compound from pentoses and hexoses.
Alcoholic fermentation was completed (reducing sugar less than 2 g/L) after nine to 10 days in all wines.
4]) and yeast extract in the optimisation of ethanol production through the discontinuous alcoholic fermentation of aqueous jeriva pulp extract, combining the response surface methodology with a super-modified simplex method.
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.
sketches out how the terms fermentation and ferment in various languages in the Mediterranean world and western Europe were used in alchemical efforts and in subsequent controversies about the nature of alcoholic fermentation.
During alcoholic fermentation, different yeast species successively dominate, while others remain in the minority or disappear.
The alcoholic fermentation leads to increased losses, because for each mole of fermented glucose, two molecules of C[O.
The increase in ethanol content and the decrease in TSS can also be attributed to the alcoholic fermentation carried out by the yeasts [9].
Our "apprenticeship" means we have sat in on yeast lectures and shadowed brewers for a day ( but admit to experiencing a few zeds from zymamonas (an anaerobic bacteriun causing slimy gelatinous threads in beer) and zymase, a mixture of enzymes extracted from yeast which causes the alcoholic fermentation of sugars.