Search results
Results from the WOW.Com Content Network
The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and their cellulose biofilm, known as mother of vinegar. Fast methods add the aforementioned mother of vinegar as a bacterial culture to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast ...
Mother of vinegar in a bottle. Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Industrial vinegar-making methods accelerate this process by improving the supply of oxygen to the bacteria. [44] The first batches of vinegar produced by fermentation probably followed errors in the winemaking process. If must is fermented at too high a temperature, acetobacter will overwhelm the yeast naturally occurring on the grapes. As the ...
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine. This method is common in the Valpolicella area among Amarone producers who make a secondary Ripasso wine. Rosé wines
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1] [2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed.