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It is fitted with a fermentation lock. A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. There are two main designs for the fermentation lock.
An ordinary glovebox, showing the two gloves for manipulation, with airlock on the right. The most straightforward type of air-free technique is the use of a glovebox.A "glove bag" uses the same idea, but is usually a poorer substitute because it is more difficult to purge, and less well sealed.
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.
Primary fermentation in homebrewing takes place in large glass or plastic carboys or food-grade plastic buckets, nearly always sealed. [60] When sealed, the fermenter is stoppered with a fermentation lock , which allows the carbon dioxide gas produced to vent, while preventing other gasses and particles from entering.
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An airlock on board the Space Shuttle. An airlock [a] is a room or compartment which permits passage between environments of differing atmospheric pressure or composition, while minimizing the changing of pressure or composition between the differing environments.
An airlock is a chamber with two air-pressure-tight doors for moving between areas of different air pressure. Airlock or air lock may also refer to: Air lock, an obstruction of liquid flow in pipes; Airlock (parachute), a safety device; Airlock (band), a Belgian trip hop group; Airlock, an action game for the Atari 2600
Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation. Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH 3) and ammonium (NH 4 +) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation.
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