fermentation carbon dioxide
21Lactic acid fermentation — is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic waste product fermental acid. It is a form of fermentation that occurs in some bacteria and animal cells in the… …
22Industrial 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 …
23Syngas 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… …
24alcoholic fermentation — noun : a process in which certain kinds of sugar (as glucose) are converted into alcohol and carbon dioxide by the action of various yeasts, molds, or bacteria on carbohydrate materials (as dough or sugar solutions) some of which do not… …
25Secondary 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… …
26Malolactic 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 …
27alcoholic fermentation — n a process in which some sugars (as glucose) are converted into alcohol and carbon dioxide by the action of various yeasts, molds, or bacteria on carbohydrate materials (as dough or sugar solutions) some of which do not themselves undergo… …
28secondary fermentation — noun a) Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine b) The production of carbon dioxide in sparkling wine using the méthode champenoise, or in beer using bottle conditioning …
29baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …
30Carbonic maceration — is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to …
