The process by which yeast converts the sugar in wort into alcohol and carbon dioxide.
the conversion of sugar to ethanol using yeast
(Latin, fervere = to boil) The anaerobic extraction of energy from organic compounds. The "boiling", or bubbling, is easily seen in the release of carbon dioxide from aerobic yeast during brewing processes.
Decomposition and breakdown of organic matter by anaerobic means.
A microorganically mediated enzymatic transformation of organic substances, especially carbohydrates, generally accompanied by the evolution of a gas. The process in which yeast turns the sugars present on malted grains into alcohol and carbon dioxide.
is the process where sugars are transformed by yeasts into energy, carbon dioxide and alcohol.
The breakdown of a substance by microorganisms, such as yeasts and bacteria, usually in the absence of oxygen, especially of sugar to ethyl alcohol in the making of beers, wines, and spirits.
Enzymatic decomposition and utililization of foodstuffs by microbes, as occurs in the large intestine and the forestomachs of ruminants.
The biochemical process by which enzymes secreted by yeast cells converts sugar molecules into almost equal parts of alcohol and carbonic gas.
the conversion of sugar to alcohol and carbon dioxide by the action of yeast microorganisms.
The first important process during winemaking when sugars in the grape juice are converted to alcohol by the reaction to yeast.
More properly termed – Oxidation. Describes the process of enzymic oxidation, where elements in the leaf react with air to create a darker brown-red color and characteristic aroma to the resulting tea.
biochemical transformation using micro-organisms as agent.
Conversion of one substance into a more desirable substance through the actions of microorganisms under controlled growth conditions.
(fur men tay´ shun) [L. fermentum: yeast] • The degradation of a substance such as glucose to smaller molecules with the extraction of energy, without the use of oxygen (i.e., anaerobically). Involves the glycolytic pathway.
the process of oxidizing green tea leaves to make black and oolong teas.
IS THE CONVERSION OF SUGARS INTO ALCOHOL AND CARBON DIOXIDE.
Fermentation is an anaerobic process that converts glucose into lactic acid or ethyl alcohol, with the release of ATP. Defined as key term in Introduction to Biology 3.14.12 Fermentation produces ATP and ethanol or lactate
The process that turns grapes into wine. Specifically the metabolization of the sugars by the yeast, into alcohol, carbon dioxide and heat.
action of microbes on substance in absence of air. Yeast ferments glucose to alcohol & CO. Yeast enzymes catalyse the change. Initially, enzymes were called ferments.
A procedure by which one substance is converted to another by decay, often by the action of microorganisms.
the production of ethanol from sugars by the action of yeast or bacteria; a chemical change produced by the action of an enzyme.
The process whereby yeast metabolizes sugars into energy, alcohol, carbon dioxide, secondary byproducts, and more yeast. Brewers and winemakers alike make a distinction between primary and secondary fermentation.
The process which involves the break down of incomplete organisms. In the alcoholic fermentation, yeasts transform sugar into alcohol. Many wines then undergo a further malolactic fermentation, in which bacteria transform sharp malic acid into softer lactic acid.
an anaerobic process in which energy can be released from glucose even though oxygen is not available; occurs in yeast cells.
is the transformation of organic molecules, such as sugar, into smaller ones by the action of microorganisms.
The change which takes place when a saccharine solution is exposed to the action of any of several fungi known as yeast which converts the sugar to alcohol and carbonic acid (the breakdown of complex molecules in an organic compound caused by the action of a ferment such as yeast, bacteria or enzymes).
A form of respiration carried on by yeast cells in the absence of oxygen. It involves a partial breakdown of glucose (sugar) that yields energy for the yeast and the release of alcohol as a by-product.
An important but confusing coffee term with two main meanings. 1) As a positive component of the wet method of coffee processing, fermentation is a stage in which the sticky pulp is loosened from the skinned coffee seeds or beans by natural enzymes while the beans rest in tanks. If water is added to the tanks the process is called wet fermentation; if no water is added it is called dry fermentation. 2) In sensory evaluation, or cupping, of coffee, fermentation is an important descriptor for a range of related taste defects set off when the sugars in the coffee fruit begin to ferment. Sensations described as ferment can range from sweet, composty, rotten-fruit tastes to harsh, moldy, musty, or medicinal tastes.
the process of bacteria breaking down undigested food to release alcohols, acids, and gases.
See anaerobic respiration.
anaerobic energy-yielding reactions, such as conversion of pyruvate into lactate in muscle.
The chemical process of converting grape juice to alcohol. This is done by yeast, which converts the natural sugar in the juice into alcohol—and also produces carbon dioxide, which is released out the top of the tanks. (In sparkling wine, the carbon dioxide is retained).
Process in winemaking in which the sugar in the grape is turned into alcohol and carbonic acid, and must* is turned into wine.
The transformation of sugar contained in the wash under the action of yeast, producing alcohol and carbon dioxide [C6H12O6 — 2 (C H5OH) + 2 (CO2)] with an emission of heat.
The reaction of the yeast consuming the sugars in wort in the case of beer. This process creates ethyl alcohol and carbon dioxide.
biological transformation of a carbohydrate to yield alcohol, acids, and CO2 involving decomposition without oxygen.
A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.
The second stage of anaerobic respiration, which produces the NAD+ necessary for glycolysis. There are two types of fermentation: alcoholic fermentation and lactic acid fermentation. Yeast engage in alcoholic fermentation, while muscle cells lacking oxygen produce lactic acid.
Fermentation is the result of yeast on sugars. Fermentation ? Sugar + Yeast = Alcohol + CO2 The conversion of complex organic compounds into simpler substances by the action of : Enzymes, bacteria, moulds and yeast.
The process of growing a selected organism, usually a bacterium, mould or yeast, on substrate so as to bring about a desired change or to generate products of the cells' metabolism (e.g. ethanol and carbon dioxide from yeast fermentation). The term is also used to describe biochemical conversions and catabolic reactions producing ATP.
metabolic process involving anaerobic breakdown of sugars into lactic acid or into carbon dioxide and alcohol
Conversion of grape Sugar by yeast to ethanol and carbon dioxide.
The transformation of sugar into alcohol, producing carbon dioxide
The process by which yeast turns honey/sugar into alcohol and carbon dioxide. Primary fermentation: initial vigorous activity when the yeast is first introduced into the diluted sugar source. Because oxygen is required to initiate this activity, it is aerobic. Secondary fermentation: subsequent, less vigorous stage of fermentation that continues until all the available sugar has been converted to alcohol. Because this activity takes place in the absence of oxygen, it is anaerobic. Secondary fermentation can also refer to fermentation that re-starts after all other visible indications of fermentation have ceased. Thus, we speak of secondary fermentation taking place in a quietly bottled mead that suddenly, inexplicably, blows its top. "Stuck" fermentation: incomplete fermentation.
Yeast eat sugar, burp CO2, and excrete ethanol. Any questions
Scientific term for the process that converts sugar into alcohol and CO2.
The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.
Grape juice becomes wine my means of yeast converting grape sugars into alcohol and carbon dioxide.
The natural process by which the sugar in grape juice is transformed into alcohol (and the juice is thus transformed into wine) through the action of yeasts.
The action of yeast on natural grape sugars resulting in alcohol and carbon dioxide gas.
In malt beverages, it is the decomposition of sugar into ethyl alcohol, carbon dioxide, and other flavor compounds by the yeast (see Esters).
A type of anaerobic respiration that yields carbon dioxide and alcohol; used in commercial fermentation processes, including production of raised bakery dough products and alcoholic beverages.
Degradative pathway that begins with glycolysis and ends with the electrons being transferred back to one of the breakdown products or intermediates such as alcohols, acids, and carbon dioxide; does not require molecular oxygen.
A chemical change to a substance caused by an enzyme, which causes the substance to be broken into simpler components.
a natural reaction of yeast as it grows and multiplies in a batch of grain, sugar cane or fruit / vegetable mash is known as fermentation. In the process, the sugar content of the mash is converted to alcohol. In whiskey making two methods of fermentation are employed. Sour Mash: part of the previous day's fermented batch of mash is added to each fresh batch of mash. Adds more yeast to the new mash, while at the same time provides continuity with each batch. This process takes longer. From 3 to 4 days; requires a larger plant; greater care; and the yield of whiskey per bushel of grain is lower. It is costlier, but is the primary standard procedure among straight whiskey distillers. Sweet Mash: fermentation is started with newly cultured yeast; usually process takes 2 to 3 days. This type of process is seldom utilized.
A process wherein yeast cells consume types of sugars and produce alcohol and carbon dioxide.
This process applies mostly to black teas. The withered and rolled leaves are again spread out on a table and allowed to ferment for up to 5 hrs. Oolongs for a lesser period , greens not at all. The longer the leaf ferments, the darker it becomes. This part of the processing alters the flavor of the tea, allowing the constituents of the tea to emerge, thus it is a critical step in achieving the ultimate cup of tea.
Anaerobic decomposition involving only organic compounds.
Conversion of carbon-containing compounds by micro-organisms for production of fuels and checmicals such as alcohols, acids or energy-rich gases.
The process in which yeast metabolizes grapes sugars, producing alcohol and carbon dioxide and transforming grape juice into wine.
Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances.
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
a chemical phenomenon in which an organic molecule splits into simpler substances
the breakdown of an energy-rich compound in anaerobic (without oxygen) conditions. Bacteria break down nutrients through fermentation, but the human body also uses fermentation. Vigorously contracting muscle cells and red blood cells both use fermentation to produce energy.
The process that takes place when the yeast uses the sugar to make the alcohol.
the action of yeast or bacteria and other
The process of converting natural sugars into ethyl alcohol by the action of yeasts” ( Levinthal, 176).
Transformation of organic substances into smaller molecules by the action of a microorganism; yeast ferments glucose to carbon dioxide and alcohol.
A natural process that occurs when yeast (a single celled organism) eats sugar. Alcohol is produced in the process.
the oxidation of compounds by the enzyme action of microorganisms.
The metabolisation of grape sugars by yeast into ethyl alcohol and carbon dioxide.
The fourth of the five processes used in the brewing of beer, whereby the sugar in the solution is converted to alcohol and carbon dioxide by the addition of yeast. The process usually lasts about a week.
The process of sugars being converted to alcohol and CO2 by yeast.
the process of yeast utilizing sugar as a food, and as a byproduct, produce alcohol. Honey typically does not have enough moisture for fermentation to occur.
The enzymatic transformation by microorganisms of organic compounds such as sugars. It is usually accompanied by the evolution of gas, as in the fermentation of glucose into ethanol and CO² .
Process whereby microorganisms use an organic compound as both electron donor and electron acceptor, converting the compounds to fermentation products such as organic acids, alcohols, hydrogen, and carbon dioxide.
a natural process where bacteria changes sugar to alcohol.
The action of yeast consuming sugars and converting them into alcohol & carbon dioxide.
The transformation of sugar into alcohol through the action of yeasts.
The length of time dough is allowed to rise after mixing. Fermentation describes the action when yeast feeds on available starch, converting sugars to alcohol and carbon dioxide. Trapped carbon dioxide stretches gluten, develops complex flavors and is responsible for the development of the alveoles in the crumb.
A process of growing microorganisms to produce various chemical or pharmaceutical compounds. Microbes are usually incubated under specific conditions in large tanks called fermenters. Fermentation is a specific type of bioprocessing.
The process of converting one chemical compound to another via an organism. The yeast eats the sugar and creates ethanol (alcohol), carbon dioxide and heat.
the process of converting natural sugars into ethyl alcohol by the action of yeast. Natural stopping point is at 15%.
the process by which grape sugar turns into alcohol and carbon dioxide
The anaerobic breakdown of organic compounds, especially carbohydrates, to simpler compounds.
grape sugar turns into ethyl alcohol and carbon dioxide with the release of heat.
Fermentation in honey is caused by osmophilic yeasts. It will not occur in honey that has a carbohydrate content 83%, a moisture content 17.1%, a storage temperature 52 °F (11 °C) or that has been heat-treated. Properly extracted, treated and stored honey should not ferment. See USDA Standards for grades of honey.
The process that grape juice is chemically turned into wine through the action of yeast. During fermentation, yeast enzymes convert the natural sugars in the grapes to alcohol which gives off carbon dioxide as a byproduct.
Fermentation is the chemical decomposition of complex organic compounds into simpler substances, especially the process by which yeasts convert sugar (found in wort) to carbon dioxide and alcohol in the absence of oxygen. With grains, yeasts and hot water as major ingredients, it’s no wonder ales are so often called "liquid bread."
The breakdown of organic molecules into simpler substances in the absence of oxygen. The process of fermentation can give rise to acids producing a lower pH.
the step by step breakdown of glucose (sugars) or other organic molecules under oxygen-free conditions to yield energy
A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end- product, such as ethyl alcohol or lactic acid.
The process by which sugar is converted into either alcohol or acetic acid (vinegar) or both by yeasts and bacteria. In cacao farming fermentation occurs after the fruits of the cacao tree B known as pods B have been harvested and split open to expose the cacao seeds, or beans, and the pulp that surrounds the seeds. It is actually the sweet pulp that ferments, but cacao seeds tend to be harsh and relatively flavorless without the fermentation of the pulp and the heat and acidity produced by the fermentation.
This term describes the process in which yeast converts sugar into alcohol and carbon dioxide.
The process by which sugar is converted by yeast into alcohol and carbon dioxide and by which grape juice becomes wine.
the process whereby sweet grape juice is transformed into alcoholic wine, thanks to the action of yeast
The metabolism of sugar into carbon dioxide and alcohol, performed by yeast and some bacteria.
A natural process in which the cocoa bean, with the pulp from the cocoa pod, undergoes a process by which bacteria and temperature modify the composition of the cocoa bean and yields the characteristic chocolate flavor.
The conversion of sugar to alcohol and the carbon dioxide by yeast. It is an anaerobic process.
The transformation of carbohydrate material that yields such products as alcohols, acids, and carbon dioxide and typically involves decomposition without participation of oxygen. Fruits sour when damaged by fermentation.
The process whereby yeast consumes sugar and produces alcohol, carbon dioxide and assorted "beer" flavors and aromas. Both beer and wine are fermented beverages. Distill beer, you get whiskey; distill wine, you get brandy.
Changes in food caused by intentional growth of bacteria, yeast or mold. Native bacteria ferments natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.
The action of yeast upon sugars in grapes converting them into alcohol and carbon dioxide. Although it often begins naturally on the grapes some yeast cultures may be added.
Natural process that occurs when yeast and sugar come into contact with each other to produce alcohol.
An enzymatically controlled anaerobic breakdown of an energy-rich compound (as a carbohydrate to carbon dioxide and alcohol to an organic acid).
The natural conversion of grape juice into wine by the presence of yeast, whether added or naturally occurring (wild yeast comes in on the grapes and lives in wineries). The yeast sets off a chemical reaction. It consumes the grape sugars, causing them to convert to heat, carbon dioxide gas and alcohol. When the yeast runs out of fermentable sugar, the fermentation ends naturally and the wine is dry. A winemaker may make sweet wine by stopping the fermentation before all of the sugar is gone, among other methods.
is the process during which yeast converts sugar into alcohol and carbon dioxide.
used in the process of preparing black and oolong tea, this step involves allowing the natural browning enzymes present in tea leaf to oxidize fresh green tea leaves and to impart the darker brown-red color and characteristic aroma.
The anaerobic breakdown of a nutrient molecule such as sugar to produce energy. Other byproducts may also be produced, for example, the production of alcohol when yeast breaks down fruit sugars in grapes.
The process in which sugars are turned into alcohol and carbon dioxide.
The addition of yeast to the wort allows the fermentable sugars (simple sugars) to be converted into alcohol and carbon dioxide.
A process in which yeast obtains energy in the absence of oxygen by breaking sugar into carbon dioxide and alcohol.
A process carried out on a carbohydrate source by some microorganisms, particularly yeasts, which produces alcohol and carbon dioxide. Used in brewing and baking.
The process of yeast breaking down sugar into approximately half alcohol and half carbon dioxide by weight. Fining: The wine making technique of adding substances to wine to aid in its clearing.
The process whic occurs when yeast changes the sugar in grapes into alcohol and carbon dioxide.
A process of growing micro-organisms for the production of various chemical or pharmaceutical compounds. Microbes are normally incubated under specific conditions in the presence of nutrients in large tanks called fermentors.
(n) the conversion of sugar in apple or pear juice to alcohol, resulting in cider or perry respectively, by the action of yeast. Carbon dioxide is given off during the reaction, allowing sparkling ciders or perries to be made naturally.
Not just the cause of the bacteria in your hockey bag. Fermentation is the breakdown of the malt into alcohol and carbon dioxide with the help of yeast.
Active period during the brewing process when yeast reacts with the sugar rich wort.
Grape sugar is converted into alcohol and carbon dioxide by the action of yeast. For dry wines the process is allowed to continue until all the sugar has been converted into alcohol. For wines such as port, fermentation is stopped by the addition of high level alcohol which kills the yeast and allows some sugars to remain in the juice, unfermented.
(FER-mun- TAY-shun) The process of bacteria breaking down undigested food and releasing alcohols, acids, and gases.
Yeast breaks down the simple sugars and produces alcohol and carbon dioxide through the process we know as fermentation. In bread making, this is the process known as the rise. (see leaven, see rise, see yeast)
Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
The chemical process of yeast acting on sugars that produce ethyl alcohol.
The process where yeast utilizes the sugars present in wort and converts them to the major by-products of alcohol and carbon dioxide.
The process of the yeast converting the simple sugars in the wort in a complex sequence of 13 discrete steps to alcohol and carbon dioxide. Fermentation can take up to seven days.
The process yeast converting sugar to alcohol. Wines can be inoculated or fermentation can also occur naturally through the activity of wild yeast.
The formation of alcohol from sugars by the action of enzymes. In the tequila process the sugars come from the roasted agave piñas, and the enzymes is the yeast added to the sap or “mosto”. The yeast acts upon the sugars of the agave plant converting them into alcohol.
A natural process by which bacteria, yeast and molds modify the composition of cocoa bean, so that when the beans are roasted, they yield characteristic chocolate flavor.
The conversion of sugar to alcohol and carbon dioxide by yeast. Many of the flavors of wine are created during this process.
The conversion by yeasts of sugar to alcohol, carbon dioxide and heat.
A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
As it applies to wine, it is the process of converting grape sugar to alcohol and carbon dioxide, by the anaerobic (oxygen-free) metabolism by yeast.
the process by which yeast turns sugar (malt) into alcohol. One by-product (in the brewing process) is carbon dioxide, which gives many beers their fizz
Converting grape juice into wine by introducing yeast. The yeast consumes the sugar in the juice converting it into alcohol and carbon dioxide.
Anaerobic oxidation of compounds by enzyme action of microorganisms.
The process of converting sugar to ethanol (ethyl alcohol) and carbon dioxide brought about by the anaerobic (oxygen-free) metabolism of yeast. Fermentation ceases when the sugars are depleted or the alcohol level reaches about 15%.
The act of the sugar turning into alcohol. Also the art of persuading it to do so.
A chemical change in foods, such as wine, cheese, and yogurt. The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.
The process by which grape juice is transformed into wine through yeast cells that convert the sugars in the juice to alcohol and carbon dioxide.
The process of yeast acting upon sugar to produce alcohol and carbon dioxide.
The conversion of sugar in grape juice (or other liquid) into ethyl alcohol and carbon dioxide. Typically the conversion rate of a solution of sugar in liquid is between .52 and .6.
The conversion of grape sugars to alcohol by yeast.
The use of active yeast to convert sugar into alcohol and carbon dioxide.
Fermentation is a process in which biological materials are reacted with the aid of bacterial, fungal or cell cultures, or with enzymes.
The process of converting sugars (in this case grape sugars) into alcohol with yeasts.
The process that turns the lowly grape into wonderful wine.
decomposition process of certain organic substance, e.g., starch, in which a chemical change is brought by enzymes, bacteria, or other microorganisms. Often referred to as "souring."
The complex process by which yeasts devour the sugars in grape juice and produce by-products ethyl alcohol and carbon dioxide.... Comments
The step in wet-method processing in which the mucilage is removed from the coffee by soaking the coffee in large tanks of water. Naturally present microorganisms decompose the mucilage.
Ferment. The breakdown of a substance by yeast and bacteria.
A term used to describe the processing of Oolong and Black teas. The actual chemical transformation which takes place is actually oxidation.
A respiratory process in which glucose is converted into alcohol, or lactic acid in the absence of oxygen.
The transformation of sugar into alcohol and carbon dioxide gas by the action of yeast. The primary chemical process in wine making.
Enzymatically controlled breakdown of an energy rich compound as a sugar to produce ethyl alcohol, carbon dioxide, and energy, by the action of yeasts which cary the necessary enzymes. Bacterial fermentations also occur.
Along with mashing, fermentation is part of the brewing process of whisky production. Yeast is added to the wort in the washbacks and the result is wash. This is the first time during whisky-making that alcohol has been produced.
The process of yeast using fermentable sugars in their respiratory process to give off equal parts CO2 and alcohol.
See alcoholic fermentation and malolactic fermentation.
A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catalyzed by enzymes.
This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars.
a chemical breakdown of honey, caused by sugar-tolerant yeast and associated with honey having a high moisture content.
yeasts feeding on sugar which converts this to alcohol
The chemical conversion of fermentable sugars in the wort into ethyl alcohol and carbon dioxide gas, by yeast, resulting in a drop in the specific gravity of the beer as the alcohol content increases.
n. The biological process by which yeast consumes carbohydrates and produces the byproducts carbon dioxide (CO2) and alcohol. Transforms wort into beer.
using yeast to transform the sugars contained in the aguamiel into ethyl alcohol.
When sugar is turned to alcohol by yeast, causing grape juice to become wine.
The process of winemaking that turns the sugar in the grape into alcohol and carbonic acid. Grapes on the vine are covered with yeast, mold and bacteria. By putting the grape juice, or must, into a container at the right temperature, the yeast will turn the sugar in the juice into alcohol and carbon dioxide.
The total conversion of malt sugars to beer, defined here as three parts, adaptation, primary, and secondary.
The conversion of grape juice into wine through the action of yeasts present in the juice, which turn sugar into alcohol.
The oxidative decomposition of complex substances through the action of enzymes (or ferments) produced by microorganisms.
The process by which grape juice is made into wine.
Deterioration of organic substances by enzyms, created by microorganisms. If used in industrial microbiology, the term defines any production due to the catabolic activity of a microorganism.
A chemical change accompanied by effervescence. Often: transformation of carbohydrate material that typically involves decomposition without the participation of oxygen. Alchemical: One of the many processess demonstrating transmutation of matter, in which the 'Philosopher's Stone' worked on other substances, converting them to gold. Often represented as leavening bread with yeast; the raising or levitation of the king and queen of philosophy; the winged flight of the same, sometimes copulating.
A biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide and water). Bacteria or yeasts can ferment sugars to ethanol.
The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.
Reaction involving the decomposition of a sugar into alcohol and carbon dioxide
An anaerobic process (not requiring oxygen) in which organisms convert sugars into alcohol and carbon dioxide. This process does not occur in animals but is used extensively by yeast (single-celled fungi). Humans exploit this phenomenon to make bread (the gas bubbles expand the dough) as well as wine and beer (for the alcohol produced).
The conversion/breakdown of organic matter by anaerobic bacteria into carbon dioxide, methane, and similar compounds of low-molecular weight.
One process by which carbon-containing compounds are broken down in an energy yielding process. Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic respiration.
The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
Chemical reaction induced by a living agent - yeast, bacterium or mold - that splits complex organic compounds to simple ones. For example, yeast converts sugar to alcohol and carbon dioxide. In biotechnology, the process of growing microbes to produce chemical or pharmaceutical compounds. Also referred to as classical biotechnology, traceable back 6,000 years.
The tea trade term for the third stage of tea manufacture whereby the leaf enzymes oxidise on contact with air. The broken and crushed leaf is laid out on trays or in troughs and slowly as oxidisation takes place, changes from green to a rusty brown colour. For black tea oxidisation period can take up to four hours, for a semi-fermented tea the leaf is fired or dried before oxidisation is complete.
Process by which yeast turns the sugars in grape juice into alcohol, thereby creating wine
The process of chemical change in animal or plant material, catalysed by enzymes of biological origin. It may be intended, as in brewing of beer or vinegar, or unintended and undesirable, as in food spoilage.
The decomposition of organic material to alcohol, methane, etc., by organisms, such as yeast or bacteria, usually in the absence of oxygen.
It is a process by which yeast acts on sugar and changes them into carbon dioxide and alcohol. This release of gas produces a leavening action in yeast products, for example in breads. A fermented dough is atleast double it's original size. Dough that ferments for too long becomes sticky and hard to work.
A chemical reaction in which sugars are converted to organic acids.
Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeasts. Heat is the other main by-product.
The process by which grape juice is chemically converted into wine through the action of yeast. During fermentation, yeast enzymes convert the natural sugar in the grapes into alcohol, giving off carbon dioxide as a byproduct.
Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred.