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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 previewSaccharomyces (2013)

by Michael F. Tuite, Stephen G. Oliver

Although the alcoholic fermentation is an anaerobic process, small amounts of oxygen are required to sustain fatty acid and sterol biosynthesis by the yeast ( Andreasen and Stier, 1953; 1954). Freshly fermented beer is not ready for consumption and must undergo further treatment before it can be distributed and sold. In traditional brewing practice, postfermentation treatment, or conditioning, is a relatively simple process, but in modern beer manufacture, as in the other areas of ...

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 brewing and baking (see chapter 14.5).

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

by Henry Philippsborn

d alkoholische Fermentation f; alkoholische Gärung f; Alkoholgärung f f fermentation falcoolique p fermentação falcoólica alcoholic fermentation transforming sugar in alcohol (Enz.) (Anaerobic fermentation process in biotechnology aimed at the production of substances for industrial exploitation.

Google previewEncyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products (1992)

by Joseph A. Kurmann, Jeremija L. Rasic, Manfred Kroger

Microbiology: Alcoholic fermentation by yeast. Manufacture: The alcohol content is low and the wines are usually fruit- flavored. 304 Wine Food Value: ...

Google previewMosby's Dictionary of Medicine, Nursing and Health Professions - Australian & New Zealand Edition (2014)

by Peter Harris, Sue Nagy, Nicholas Vardaxis

alcoholic fermentation, the conversion of ...

Google previewMosby's Pocket Dictionary of Medicine, Nursing & Health Professions - E-Book (2013)

by Mosby

alcohol abuse cessation behavior alcohol bath alcoholic alcoholic ataxia alcoholic blackout alcoholic cardiomyopathy alcoholic coma alcoholic dementia alcoholic dyspepsia alcoholic fermentation alcoholic hallucinosis alcoholic hepatitis alcoholic hepatopathy m aldosterone aldosterone test aldosteronism aldosteronoma Aldurazyme alefacept alemtuzumab alendronate.

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

by Henry Watts

The main results of Pasteur's researches on alcoholic fermentation are given in vol. ii. pp. 628-630. According to these researches, it appears ...

Google previewEncyclopedia of Food and Health (2015)

Alcoholic Fermentation The most important method for alcohol production is fermentation, which is a natural process, during which microorganisms consume organic compounds under anaerobic conditions to produce gas (CO2) and ethanol, a substance with intoxicating properties. The process of alcoholic fermentation has been known to humanity for more than 10000 years, and it has been speculated, based on archaeological findings, that it played a significant role in driving ...

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 bacteria. Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die. The process is self- limiting, since the organisms usually die once the alcohol concentration in the medium ...

Google previewIFIS Dictionary of Food Science and Technology (2009)

by International Food Information Service

Alcoholic fermentation Process by which certain microorganisms (mainly yeasts) metabolize sugars anaerobically to produce alcohols. In this process, glucose is converted to pyruvic acid, which is de- carboxylated to acetaldehyde. The acetaldehyde is subsequently reduced to ethanol. A wide variety of substrates can be used to produce alcoholic beverages, e.g. grain for production of beer, and grapes and other fruits for production of wines. However, the constituent sugars must be ...

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