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Alcoholic fermentation


"Alcoholic fermentation" is a book by Arthur Harden.

Printed dictionaries and other books with definitions for Alcoholic fermentation

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Google previewEncyclopedia of Food Safety (2013)

Alcoholic fermentation refers to the production of ethanol. In foods, ethanol can be produced by several groups of microorganisms, including filamentous fungi, yeasts, and heterofermentative LAB. Of these, yeasts are ...

Google previewHuman Physiology and Health (2000)

by David B. Wright

Fermentation sometimes called alcoholic fermentation is a kind of anaerobic respiration carried out by plants, bacteria and fungi, such as yeast. Alcohol and carbon dioxide are formed instead of lactic acid. We make use of these substances in ...

Google previewElsevier's Dictionary of Vitamins and Pharmacochemistry (2006)

by Henry Philippsborn

d alkoholischer Extrakt m f extrait m alcoolique p extrato m alcoólico 259 alcoholic fermentation (Enz.) (Biotechnology; Beer brewery process of ethanol, grain-alcohol production. Wine production.) d alkoholische Fermentation f; alkoholische ...

Google previewThe Facts on File Dictionary of Botany (2002)

by Jill Bailey

alcoholic fermentation A form of ANAEROBIC RESPIRATION in which glucose is broken down to form ethanol and carbon dioxide. It is carried out by yeasts and some other fungi and certain ...

Google previewThe Environment Dictionary (2002)

by David Kemp

It includes lactic fermentation, which leads to the formation of lactic acid - a common process in the production and preservation of food - but it is most often applied to alcoholic fermentation in which the action of enzymes, such as zymase , ...

Google previewThe Encyclopedia of Nutrition and Good Health (2003)

by Robert A. Ronzio

Alcoholic Fermentation Under anaerobic conditions, specific strains of yeast ferment sugar (GLUCOSE) to alcohol in the preparation of alcoholic beverages. In WINE making, yeast ferments the sugar in GRAPE juices. Alcohol can be prepared ...

Google previewEncyclopedia of Applied Plant Sciences, Three-Volume Set (2003)

by Denis J Murphy, Brian G Murray

Induction of pyruvate decarboxylase andalcohol dehydrogenase resultsin alcoholic fermentation, withthe production ofethanol and carbon dioxide.

Google previewEncyclopaedia of Brewing (2013)

Apart from scale these processes share the common characteristics of introducing greater control and predictability to the initial souring and subsequent alcoholic fermentation phases. This is achieved largely by the use of pure cultures of ...

Google previewA dictionary of chemistry. (Second, Third suppl.). (1872)

by Henry Watts

Alcoholic Fermentation by means of Mucor Mucedo. (A. Fits, Dtti. Chem. Get. Ber. vi. 48-58). — Do Bary in 1857, and afterwards Bees, discovered that tho mould- fungus, Mucor Mucedo, immersed in saccharine solutions, is capable of siting up ...

Google previewEssential 18037 Pages English Dictionary (2015)

by Nam Nguyen

-- Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly ...

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