Alcohol-free wines and beers are usually made the same way as normal wine and beer – but with an added step at the end that removes the alcohol. After fermentation is complete, and the desired amount of sugar has been converted to alcohol by the yeast, the wine is then distilled. ...
Spirits.-A mixture of aldehyde and other byproducts, separated from fermented wort by a process of preliminary purification during distillation, is used for debasing alcohol. The wort is heated in a dephlegmator, and the heated wort spread over large surfaces. The vapours evolved are condensed....
of intestinal fermentation by contributing bacteria that aid in digestion. Fermented milks include acidophilus milk; cultured buttermilk; kumiss (koumiss), probably originated from mare's milk by western Mongols, effervescent and of acrid flavor and containing alcohol produced by yeasts; the similar ...
For the purification of alcohols derived from microbial fermentations, extensive processing is required. Adsorption is described as one of the most cost-effective and efficient techniques for the separation of water and purification of alcohols. Biobased sorbents (called biosorbents) are advantageous for...
A method of processing stillage from fermentation derived alcohol is disclosed, including dry-grind ethanol production from corn, by fermentation with filamentous fungi. This produc
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What are the component parts of fermentation?a) What occurs during fermentation? b) What are the two types of fermentation?What is the process of fermentation of beer?What is the process of fermentation and how does it occur?What are the end products of fermentation of alcohol and la...
(+)-BORNEOL is a chemical compound with the CAS number 464-43-7. It is a terpene alcohol that appears as a colorless solid with a pleasant, camphor-like odor. The molecular formula of (+)-BORNEOL is C10H18O. It is sparingly soluble in water, but soluble in organic solvents such as...
Upgrading of by-products from alcohol fermentation by use of solid-state culture. In the manufacture of fructose syrup and/or ethanol from Jerusalem artichoke tubers, expression of juice and extraction with water leaves a pulp containing...
Upgrading of by-products from alcohol fermentation by use of solid-state culture. The feasibility of microbial conversion of Jerusalem artichoke by-products, to higher value products, was studied. The pulp obtained after juice extraction... N Kosaric,M Bottner,R Baszczyk - 《Chemical & ...