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Industrial fermentation. 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 ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. [1]
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.
A thermometer in use to test the temperature of beer. Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity (abbreviated SG), or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries.
The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles. [18] This production method is widely used in the U.S., in Italy, especially in the Asti province, and in Prosecco wines, and in Germany to produce variants of Sekt such as Henkell Trocken. Charmat ...
Acetone–butanol–ethanol (ABE) fermentation, also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone, n-butanol, and ethanol from carbohydrates such as starch and glucose. It was developed by chemist Chaim Weizmann and was the primary process used to produce acetone, which was needed to make ...
Pressing (wine) In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. [1] Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the ...