low fermentation
1Fermentation (biochemistry) — Fermentation in progress: scum formed by CO2 gas bubbles and fermenting material. See also Fermentation for particular usages of the fermentation process Fermentation is the process of extracting energy from the oxidation of organic compounds,… …
2Fermentation (food) — Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When… …
3Low-alcohol beer — Lager brand beer, which has 0.0% ABV Tourtel, a near beer which has 0.4% ABV …
4Secondary 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… …
5Stuck 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… …
6Industrial 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 …
7Syngas 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… …
8Dark 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… …
9Lactic 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… …
10Bottom fermentation — Bot tom fer men*ta tion A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4[deg] 10[deg] C. (39[deg] 50[deg]F.). It is used in making lager beer and wines …
