fermentation

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Related to Alcoholic fermentation: Lactic acid fermentation
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  • noun

Synonyms for fermentation

a state of agitation or turbulent change or development

a process in which an agent causes an organic substance to break down into simpler substances

References in periodicals archive ?
The storage of juice for 8 hours at 30[degrees]C does not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth is detected in this period.
cerevisiae) and less tolerant to the inhibiting conditions towards the middle and final stages of alcoholic fermentation.
During a spontaneous fermentation with native flora, Non-Saccharomyces yeasts predominate in the must during the pre-fermentation stage and at the beginning of the alcoholic fermentation before the yeast S.
2002) followed the yeast population during spontaneous alcoholic fermentation in the region of Tarragona (Spain) between 1995 and 2000.
These factors may influence the efficiency of alcoholic fermentation and, thus, the efficacy of the conversion of sugar into ethanol.
Different yeasts can be used to produce other aromas, but prominent in this process were local wild Saccharomyces cerevisiae found in local traditional banana wine, which gives the best alcoholic fermentation.
Alcoholic fermentation, malolactic fermentation, wine maturation, bacterial contamination--all these processes can be followed by analyzing organic acids profiles.
Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species commonly used in alcoholic fermentation, and so is also called brewer's yeast.
At this point, the main alcoholic fermentation will be finished.
In the Charmat process, instead of having the secondary alcoholic fermentation take place in the bottle, it takes place in large steel tanks that are specially designed to withstand the pressure produced by fermentation.
A simple qualitative test for alcoholic fermentation spoilage by CO2 evolution (effervescence) was determined using the method of Egbere (1988) as follows: 25ml of the fermenting or stored Kunu were put into sterile universal bottles and tightly closed.
Although the results of these investigations are based on experiments performed At the end of alcoholic fermentation, a significant amount of residual cells is attained, which in turn, could become a source for several products of economic interest (yeast extract, enzymes, nucleic acid, among others [19].
The malolactic wine yeast, ML01, constructed in my laboratory, conducts the alcoholic fermentation and degrades malic acid to lactic acid during the alcoholic fermentation.
These eight papers from international contributors cover such issues as phenolic compounds, toxic metals in foods of animal origin, alcoholic fermentation stabilized by pulsed electric light fields and sulfur dioxide, the chemistry of defective coffee beans, the stability of tomato carotenoids during processing and storage, and the promise of protease from the intestine of the smooth hound fish which is oxidant-stable and has a with low molecular weight.