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Newly formulated time-release nutrients, specifically manufactured for wine fermentations, offer the most advantageous conditions for yeast. Oxygen is needed as well, but in wine making, the risk of oxidation and the lack of alcohol production from oxygenated yeast requires the exposure of oxygen to be kept at a minimum. [10]
The small size of the still also allowed distillers to produce agave liquor from a very small number of agave plants or even a single plant. These conditions led to the constant selection and vegetative propagation of wild agave plants with the best characteristics for agave liquor production, eventually resulting in the development of ...
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.)
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
In wine making this is known as the counter-Pasteur effect. These yeasts will produce ethanol even under aerobic conditions, if they are provided with the right kind of nutrition. During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively ...
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
Research published in PLOS shows that green, leafy vegetables such as parsley, spinach, and beet leaves tend to have the highest concentration of nitrates, while root vegetables and fruiting ...
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.