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| | Fermentation - Wikipedia, the free encyclopedia |
 | | The primary benefit of fermentation is the conversion, e.g., converting juice into wine, grains into beer, and carbohydrates into carbon dioxide to leaven bread. | | | Europe: cheese, sauerkraut, soured milk products such as quark, kefir and filmjölk, fermented Baltic herring, sausages | | | The process is often used to produce or preserve food, typically wine or beer, but also includes the making of yogurt. |
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http://en.wikipedia.org/wiki/Fermentation
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| | FERMENTATION - LoveToKnow Article on FERMENTATION |
| | The process of fermentation in the preparation of wine, vinegar, beer and bread was known and practised in prehistoric times. | | | Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47~7% of alcohol. | | | Thea stinking fermentations occasionally experienced in breweries probably arise from this, the free sulphur being derived from the hops. |
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http://72.1911encyclopedia.org/F/FE/FERMENTATION.htm
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| | MSN Encarta - Fermentation |
| | For example, lactase, a ferment produced by bacteria usually found in milk, causes the milk to sour by changing lactose (milk sugar) into lactic acid. | | | Various fermentation productions of milk, such as acidophilus milk, Bulgarian milk, and yogurt, are widely consumed for their nutritive properties. | | | Many other kinds of fermentation occur naturally, as in the formation of butyric acid when butter becomes rancid and of acetic acid when wine turns to vinegar. |
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http://encarta.msn.com/encyclopedia_761578835/Fermentation.html
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| | All About Beer: Homebrewing-Secondary Fermentation |
| | During this latter phase of fermentation, the majority of the yeast in the beer also settles to the bottom of the fermenter, leaving the beer clear and bright. | | | Thus, at the end of secondary fermentation, beer is generally ready to be carbonated and consumed. | | | Many brewers refer to the bottle fermentation that carbonates their beer as a "secondary fermentation." In addition to homebrewers, many European and even some American craft brewers follow this practice. |
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http://www.allaboutbeer.com/homebrew/secondar.html
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| | Fermentation |
| | Harsch Earthenware Fermentation Crock for Sauerkraut and Pickling | | | The vinegar is fermented, and therefore healthy, but the cabbage isn't. | | | Fermentation has a long history of use for preserving foods. |
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http://www.treelight.com/health/nutrition/Fermentation.html
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| | fermentation on Encyclopedia.com |
| | Aristotle believed that grape juice was an infantile form of wine and that fermentation was, therefore, the maturation of the grape extract. | | | Fermentation barrels are kept in an underground room at the Far Niente Winery in Napa, California, on April 2, 2003. | | | A sample of wine is drawn from the fermentation tank at Chrisman Mill Vineyard and Winery in Nicholasville, Kentucky. |
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http://www.encyclopedia.com/html/f1/fermenta.asp
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| | Fermentation |
| | Fermentation will gradually change the characteristics of the food by the action of enzymes, produced by some bacteria, molds and yeasts. | | | The low pH of the soybeans is obtained by a natural lactic acid fermentation in the soaking water or by an artificial addition of acids (lactic or acetic acid) after the soaking process. | | | Fermented foods have a very good safety record, even in developing countries where food is produced under poor hygienic conditions. |
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http://www.tempeh.info/fermentation/fermentation.html
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| | Fermentation |
| | The fermentation characteristics of brewer's yeast are strain-dependent and are genetically inherited. | | | This action is performed by the brewing yeast, which during the brewing process also produces many of the characteristic aroma compounds found in beer. | | | Not all yeast cells sediment; some will remain in suspension, and these cells are responsible for maturation of the beer. |
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http://www.crc.dk/flab/fermenta.htm
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| | Wine Education Topic: Wine Fermentation |
| | During the primary fermentation of wine, the two grape sugars, glucose and fructose are converted to alcohol (ethanol) by the action yeast. | | | Once the wine is deemed free of fermentable sugar, i.e. | | | A free list of wine fermentation characters can be found here, or can be purchased as a beaut full colour laminated wine tasting wheel (around $US8) here. |
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http://www.aromadictionary.com/articles/winefermentation_article.html
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| | CenturyWine - The Source for Wine Information |
| | The second step in the making of wine is the fermentation of the grapes with various yeasts and lactic acid bacteria. | | | Wine is an alcoholic beverage made from fermented grape juice. | | | Grapes can be fermented by adding selected wine yeast to dominate the yeast that derive from the vineyard (grape surface, leaves, and stems) and the winery environment (tanks, barrels, hoses). |
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http://www.centurywine.8m.com/chemistry.html
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| | Fermentation |
| | Fermentation releases carbon dioxide and we use this to cause bubbles in bread. | | | Lactic acid producing bacteria are also used in the cheese making process, as well as making buttermilk, sour cream and yoghurt. | | | Yeast break down sugars into alcohol, and we use this to make beers, wines and spirits. |
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http://www.historyoftheuniverse.com/ferment.html
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| | Fermentation Settlement - Welcomes wine and beer makers. |
| | Fermentation Settlement - Welcomes wine and beer makers. | | | The Fermentation Settlement is a complete wine and beermaking retail store. | | | We sell many products including books, ingredients and equipment for making beer, wine, mead, soda, vinegar and more. |
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http://www.fermentationsettlement.com
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| | Food Feature: Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing" |
| | Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments. | | | You may omit whey and use more salt in the vegetable recipes, but whey is essential in the recipes calling for fruit. | | | Their name for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. |
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http://www.westonaprice.org/foodfeatures/lacto.html
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| | Mead made complicated: Mead recipe II: fermentation |
| | If the temperature is lower than the fermentation temperature, check the airlock because the contraction of mead and air due to the drop of temperature can drive some of the water of the airlock into the mead. | | | If the mead does not spontaneously clarify in a few months, fining agents can be added to speed up the process and rack until the mead can be bottled. | | | It is also possible to choose to stop the fermentation before it is over, generally if a rather sweet mead is seeked. |
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http://www.meadmadecomplicated.org/mead_making/procedure/fermentation.html
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| | Modern History Sourcebook: Louis Pasteur (1822-1895): Physiological Theory of Fermentation, 1879 |
| | We stated at the beginning of our Memoir of 1860 that: "We apply the term alcoholic to that fermentation which sugar undergoes under the influence of the ferment known as beer yeast." This is, the fermentation which produces wine and all alcoholic beverages. | | | His investigations of the diseases of beer and wine; of pebrine, a disease affecting silk-worms; of anthrax, and of fowl cholera, were of immense commercial importance and led to conclusions which have revolutionized physiology, pathology, and therapeutics. | | | It seems to us that any further doubt as to the meaning of the words alcoholic fermentation, and the sense in which they are employed, is impossible, inasmuch as Lavoisier, Gay-Lussac, and Thenard have applied this term to the fermentation of sugar by means of beer yeast. |
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http://www.fordham.edu/HALSALL/MOD/1879pasteur-ferment.html
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| | MICROBIOLOGY OF COFFEE PROCESSING |
| | It is sometimes confusing to the layman to think that coffee fermenting under water can have sufficient oxygen, but we only need to think of fish and how they live, and make sure that we wash our coffee and change the water at least once every day, to keep up that supply of dissolved oxygen. | | | Such extreme 'over fermentation' of beans left in small pockets tends to germinate the coffee seed which then rapidly dies and leaves a black spot under the parchment. | | | And, as will be detailed in the next article, the final weight of coffee will be 1-2% less for every day that the coffee is still in contact with water.The best way to achieve this is to both warm and recirculate ones pulping water while the factory is working. |
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http://www.coffee.20m.com/MICROBL2.htm
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| | FERMENTATION |
| | Simply stated, Fermentation in wine is the process whereby the yeast converts the sugar into Carbon Dioxide and Ethyl Alcohol. | | | However it is not unknown for wine to start fermenting again after months in the bottle. | | | If the wine has been artificially stabilized there will be no chance of this fermentation and it should also be remembered that the lowering of the acidity of the wine can make it more susceptible to other bacterial attack. |
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http://freespace.virgin.net/roger.simmonds/ferm.htm
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| | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods |
| | From tempeh and sauerkraut, through sourdough and cheese, to beers and wines, Katz offers thorough understanding of fermentation processes, as well as the history of their uses. | | | Few of us can imagine eating fermented tofu crawling with worms, which is relished in parts of Japan, or bubbly sorghum beer, smelling like the contents of your stomach, which is downed by the gallons in parts of Africa. | | | Nations that still consume cultured foods, like France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. |
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http://www.wildfermentation.com/thebook.htm
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| | Applied Food Microbiology - Sauerkraut (Official Page) |
| | By definition, sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria indigenous to cabbage in the presence of 2 to 3% salt. | | | A layer of mineral oil floating on the expressed juice prevents the entry of oxygen; the oxygen that had been in the juice and cabbage leaves originally was respired away by bacterial and plant metabolism. | | | The salted cabbage is then tightly packed into a tierce or crock. |
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http://www.splammo.net/foodapplmicro/applkraut.html
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| | mead made complicated: fermentation |
| | Mead also contains other products of the fermentation which are quantitatively small compared to alcohol but which are an integral part of the taste of mead. | | | Hence the interest of a good hydration and the use of a starter to avoid demanding that yeasts, already too weak, ferment sugar. | | | Yeast does not only produce ethanol and CO2 (carbonic gas), it also makes lots of components capital to the taste, flavor and aspect of mead. |
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http://www.meadmadecomplicated.org/science/fermentation.html
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| | Cellular Respiration |
| | The effects of the ethanol in beer and wine are something with which many college students are familiar (sometimes too familiar?), and it is the CO produced by the process of fermentation that makes these beverages effervescent. | | | Alcohol fermentation is done by yeast and some kinds of bacteria. | | | In bread making, it is the CO which forms and is trapped between the gluten (a long protein in wheat) molecules that causes the bread to rise, and the ethanol (often abbreviated as EtOH — do you remember how to draw it?) evaporating that gives it its wonderful smell while baking. |
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http://biology.clc.uc.edu/courses/bio104/cellresp.htm
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| | PinkMonkey.com Biology Study Guide - 5.6 Fermentation |
| | Fermentation is of different types and takes place under anaerobic conditions mostly in saprophytic microorganisms like certain bacteria and fungi. | | | Some of the industrial products of the microbial fermentation activities are (a) antibiotics (b) vitamins (c) industrial alcohol (d) bakery products (e) some dairy products (f) tanning of leather (g) curing of tea and coffee (g) lactic acid (h) butric acid, (i) acetic acid etc. | | | (1) Alcoholic fermentation : the type of fermentation in which ethyl alcohol is the main end product.This is very common in yeast (unicellular fungus) and also seen in some bacteria. |
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http://www.pinkmonkey.com/studyguides/subjects/biology-edited/chap5/b0505601.asp
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| | Early Research on Fermentation |
| | The true beginnings of research on fermentation date to around 1837, when three investigators independently described many of the principal features of yeast: Cagniard-Latour (1837) in France, and Schwann (1837) and Kützing (1837) in Germany. | | | The involvement of yeast cells in brewing and in wine production had been known much earlier, but the masters of these arts apparently did not probe into the secrets of these miraculous processes. | | | Cornish-Bowden CV > CB publications JK: books > New Beer in an Old Bottle > Early Research on Fermentation |
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http://bip.cnrs-mrs.fr/bip10/schlenk.htm
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| | commbuta |
| | The annual production of fermentation derived butanol was over 45 million pounds during 1945. | | | The acetone-butanol fermentation has a long history as a successful industrial fermentation process. | | | In addition, butanol may also be used as an extractant and solvent in the food industry. |
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http://www.ilcorn.org/vec/ICMB_ICGA_Projects/reports/97011102mbi.html
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| | Science of Fermentation |
| | All fermented alcoholic drinks contain these volatiles, whether made in the home or made commercially. | | | Indeed, it is basically the amounts and types of these volatiles that make, for example, dark Rum taste and smell like dark Rum or that makes whisky taste and smell like whisky. | | | If you read this whole document, you will know even more then most home brew shop owners (except those who also have read it)! |
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http://www.turbo-yeast.com/fermentation.html
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| | fermentation |
| | a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol. |
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http://www.infoplease.com/dictionary/fermentation
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| | Fermentation: The Daily Wine Blog |
| | There appears in all of this to have been a feeling among wineries that they were lucky to get what they wanted given the power of the wine and beer wholesalers lobby that is based on millions of dollars of campaign contributions. | | | If the white wines cannot be kept cool during fermentation, you've got a problem. | | | However, coming at harvest time (now...it's the southern hemisphere) the blackouts play havoc particularly with fermentations. |
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http://www.fermentation.typepad.com
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| | Allrecipes Cook's Encyclopedia fermentation |
| | Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt. | | | A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. |
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http://allrecipes.com/advice/ref/ency/terms/6454.asp
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| | Amazon.com: Fermentation: Books: Anjelica J. |
| | Fermentation follows this style except that the chapter headings are not recipes but descriptions of various cheeses the pregnant heroine craves. | | | More surprising, perhaps, is that Odissas's pregnancy-craving is for cheese, and that the chapters she narrates as her pregnancy advances are each pressed into association with one type of it or another--Brie, Roquefort, etc.- -and thereby the trope develops that just as cheese ferments in the making, so a baby does in the gestating. | | | One dream per chapter also occurs (Serge warned that cheese before bed would bring bad dreams), constituting much of the erotica part of the undertaking. |
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http://www.amazon.com/exec/obidos/tg/detail/-/0802135900?v=glance
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| | Wild Fermentation Home |
| | Fermented foods and beverages take these and many other forms. | | | Many of your favorite foods and drinks are probably fermented. | | | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods |
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http://wildfermentation.com
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| | Penn State engineers boost hydrogen production from fermentation |
| | The researchers mixed the heat-treated soil with individual samples of glucose, sucrose, cellulose, lactate, potato starch and molasses. | | | Batch fermentation was used during World War II to produce industrial solvents for ammunition production. | | | The soil, collected from local farmland, was heat treated to kill hydrogen-consuming bacteria. |
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http://www.eurekalert.org/pub_releases/2002-05/ps-pse053102.php
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| | Fermentation - Understanding Silage Fermentation |
| | Alcohol fermentation is the formation of alcohol from sugar. | | | Better than Probiotics: Fermented Foods and Your Health. | | | Fermentation is Fun: How to get started with Fermented Foods at Home. |
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http://fermentation.yournetport.com
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| | Fermentation |
| | Some fermentation end products produced by microorganisms are very beneficial to humans and are the basis of a number of industries (brewing industry, dairy industry, etc.). | | | The 2 pyruvic acids are then converted into one of many different fermentation end products in several non-energy-producing steps. | | | We will now look at these three pathways. |
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http://www.cat.cc.md.us/courses/bio141/lecguide/unit4/metabolism/cellresp/ferm.html
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| | Basic Fermentation Chemistry |
| | On a diet high in fiber, the molar ratio of acetic to proprionic to butyric acids is roughly 70:20:10. | | | The bulk of this protein is digested by microbial proteases and peptidases. | | | This section will concentrate on fermentation per se, but the microbes that digest cellulose and other substrates also provide at least three other major services: |
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http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/herbivores/ferment.html
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| | CORN REFINERS ASSOCIATION - Fermentation |
| | Dextrose is one of the most fermentable of all of the sugars. | | | Carbon dioxide from fermentation is recaptured for sale and nutrients remaining after fermentation are used as components of animal feed ingredients. | | | Following conversion of starch to dextrose, many corn refiners pipe dextrose to fermentation facilities where the dextrose is converted to alcohol by traditional yeast fermentation or to amino acids and other bioproducts through either yeast or bacterial fermentation. |
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http://www.corn.org/web/ferment.htm
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| | Fermentation |
| | DESCRIPTION: Full bottling line rated for 300 BPH or 5 BPM. | | | Used equipment for sale by type, category and a special search engine. | | | Please note that due to a high number of listed items this page may be slow to load. |
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http://www.atnwi.com/By-Type/Fermentation
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| | CELLULAR METABOLISM AND FERMENTATION |
| | Many organisms will also ferment pyruvic acid into, other chemicals, such as lactic acid. | | | Humans ferment lactic acid in muscles where oxygen becomes depleted, resulting in localized anaerobic conditions. | | | Humans cannot ferment alcohol in their own bodies, we lack the genetic information to do so. |
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http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookGlyc.html
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| | fermentation - Wiktionary |
| | The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. | | | It differs in kind according to the nature of the ferment which causes it. | | | Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. |
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http://en.wiktionary.org/wiki/fermentation
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| | Encyclopedia of Bioprocess Technology - Fermentation, Biocatalysis, and Bioseparation, Volumes 1-5 |
| | Book Name: Encyclopedia of Bioprocess Technology - Fermentation, Biocatalysis, and Bioseparation, Volumes 1-5 | | | Encyclopedia of Bioprocess Technology - Fermentation, Biocatalysis, and Bioseparation, Volumes 1-5 | | | Description: This five-volume set presents the applications and established theories in biotechnology, focusing on industrial applications of fermentation, biocatalysis and bioseparation. |
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http://www.knovel.com/knovel2/Toc.jsp?BookID=678
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| | Fermentation |
| | This chapter is aimed at university students beginning their studies in biological sciences, and is designed to serve as an introduction to more advanced courses. | | | Teaching Materials; Glycolysis; Fermentation; Electron Transport; Citric Acid Cycle; Cell Respiration; Anaerobiosis; Aerobiosis; | | | The Cellular Metabolism and Fermentation chapter contains sections on glycolysis, anaerobic pathways, and aerobic respiration. |
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http://bioresearch.ac.uk/browse/mesh/D005285.html
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