Search results
Results from the WOW.Com Content Network
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
Carbon dioxide activity is visible during the fermentation process in the form of bubbles in the must. During fermentation, there are several factors that winemakers take into consideration, with the most influential to ethanol production being sugar content in the must, the yeast strain used, and the fermentation temperature. [15]
Fermented water is an ethanol-based water solution with approximately 15-17% ABV without sweet reserve. Fermented water is exclusively fermented with white sugar, yeast, and water. Fermented water is clarified after the fermentation to produce a colorless or off-white liquid with no discernible taste other than that of ethanol.
Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate. In total, fermentation forms more than 50 metabolic end products [2] This process highlights the power of microbial activity.
Chemical structures showing ethanol fermentation In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process , and convert pyruvate , the major organic product of glycolysis, into carbon dioxide and water via the cellular ...
Malolactic fermentation can improve the taste of wine that has high levels of malic acid, because malic acid, in higher concentration, generally causes an unpleasant harsh and bitter taste sensation, whereas lactic acid is more gentle and less sour. Lactic acid is an acid found in dairy products.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...