fermentation
111Secondary fermentation — is a process commonly associated with winemaking, J. Robinson (ed) The Oxford Companion to Wine Third Edition pg 618 Oxford University Press 2006 ISBN 0198609906 ] which entails a second period of fermentation in a different vessel than what was… …
112Stuck fermentation — A stuck fermentation occurs in winemaking when the yeast become dormant before the fermentation has completed. Unlike an arrested fermentation where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a… …
113Ethanol fermentation — is the biological process by which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby producing ethanol and carbon dioxide as metabolic waste products. Yeasts carry out ethanol fermentation on sugars in… …
114Industrial fermentation — is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Contents 1 Food fermentation 2 Pharmaceuticals and …
115Co-fermentation — is the practice in winemaking of fermenting two or more grape varieties at the same time when producing a wine.[1] This differs from the more common practice of blending separate wine components into a cuvée after fermentation. While co… …
116Syngas fermentation — Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon dioxide, known as syngas, is used as carbon and energy sources, and then converted into… …
117Dark fermentation — is the fermentative conversion of organic substrate to biohydrogen. It is a complex process manifested by diverse group of bacteria by a series of biochemical reactions involving three steps similar to anaerobic conversion. Dark fermentation… …
118Butanediol fermentation — 2,3 Butanediol fermentation is anaerobic fermentation of glucose with 2,3 butanediol as one of the end products. The overall stoichiometry of the reaction is :2 pyruvate + NADH > 2CO2 + 2,3 butanediol. Butanediol fermentation is typical for… …
119Malolactic fermentation — (or sometimes malolactic conversion or MLF) is a process in winemaking where tart tasting malic acid, naturally present in grape must, is converted to softer tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouthfeel …
120Synthesegas-Fermentation — Synthesegas Fermentation, kurz auch Syngas Fermentation, ist ein mikrobiologischer Prozess, bei dem ein Synthesegas aus Kohlenmonoxid (CO), Wasserstoff (H2) und Kohlendioxid (CO2) als Energiequelle für die Fermentation genutzt wird.[1] Durch die… …
