On this page:
"Alcoholic fermentation" is a book by Arthur Harden.
Printed dictionaries and other books with definitions for Alcoholic fermentation
Click on a title to look inside that book (if available):
Encyclopedia 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 ...
Human 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 ...
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 ...
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 ...
The 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 , ...
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 ...
by Denis J Murphy, Brian G Murray
Induction of pyruvate decarboxylase andalcohol dehydrogenase resultsin alcoholic fermentation, withthe production ofethanol and carbon dioxide.
Encyclopaedia 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 ...
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 ...
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 ...
Online dictionaries and encyclopedias with entries for Alcoholic fermentation
Click on a label to prioritize search results according to that topic: