C., Organic acid metabolism of yeasts during fermentation of alcoholic beverages—a review. J. Inst. Brew. 82 (1976) 84–92.Whiting G. C.Organic Acid Metabolism of Yeasts During Fermentation of AlcoholicBeverages-A Review , J. Inst. Brew . 1976...
it was considered to be a magical process, but not a logically explicable one. By the 17th century, role of yeast in fermentation of alcoholic beverages was unknown, though yeast was known to be necessary.
Determination of aflatoxin B(1) in alcoholic beverages: comparison of one- and two-photon-induced fluorescence. The qualitative and quantitative analysis of aflatoxin B(1) in a model system (water/ethanol), in different wines and in beer using one- and two-photon-ind... C Rasch,M B?Ttche...
In the brewing process, jiuqu mainly provides enzymes for the fermentation of alcoholic drinks, which undergo a simultaneous saccharification and fermentation process, as well as the production of flavor and precursor compounds [21]. Alcoholic beverages are closely linked to herbal traditions [39, 66...
These alcoholic drinks likely played a significant role in ceremonies, possibly encouraging the widespread cultivation of rice in ancient China, according to the study. "In 2012, when we began studying ancient alcoholic beverages, I hypothesized that Shangshan pottery jars may have been used for fe...
The art of fermentation has been around for centuries. The development in the fermentation industry started with alcoholic beverages and vinegar. With the advent of biotechnology, new fermentation products were also developed which revolutionized the fermentation industry. For controlling the fermentation pr...
"In 2012, when we began studying ancient alcoholic beverages, I hypothesized that Shangshan pottery jars may have been used for fermentation," Li Liu, a professor at Stanford University's Department of East Asian Languages and Cultures, first author of the study, told Xinhua in an interview. ...
During ethanol fermentation, pyruvate is first decarboxylated (releasing CO2) to acetaldehyde, which then accepts electrons from NADH, reducing acetaldehyde to ethanol. Ethanol fermentation is used for the production of alcoholic beverages, for making bread products rise, and for biofuel production. ...
The meaning of FERMENTATION is the enzyme-catalyzed anaerobic breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and alcohol or to an organic acid) by the action of microorganisms (such as bacteria or yeast) that occurs natura
In fact, it is not a real fermentation process in front of the solid part. Most of the time in this process is to make the microorganisms, include rhizopus and yeast, grow quickly and numerously. So, at the end of this process, there are enough microorganisms to produce enzymes an...