Fermentation pertains to the process of converting grape juice or natural sugars into ethyl alcohol by introducing the yeast or through the action of the yeast. The yeast consumes the sugar in the juice converting it into alcohol and carbon dioxide. The natural stopping point is at 15%.
Finally, these fermentable sugars are transformed into alcohol by adding beer yeasts, during a main fermentation step, followed by a secondary fermentation in the cellar.
Malolactic fermentation relates to a bacterial fermentation that converts harsh malic acid into softer lactic acid and carbon dioxide. This process is performed on all red wines to increase stability, and performed on some white wines to increase complexity and add the buttery component diacetyl.
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"Fermentation" is in the UNSPSC Code "41104300"
Fermentation equipment
Quelle: Gloria Buenavista - 120839/2006-10-01
A fermentation is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation.
---> see also:
"Fermentation" is in the UNSPSC Code "41104300"
Fermentation equipment
- 84797/2006-09-10
Other Database Pages Exist for this Phrase:
Nahrungsmittelfermentation und -modifikation
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Vacuum fermentation (Vacuum fermentation is described as a process of ...)
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