Definition and meaning of fermentation:

fermentation - the anaerobic breakdown by microorganisms of complex organic substances, especially carbohydrates, to CO2 and alcohol; fermentation is also used to describe the process by which various chemical or pharmaceutical compounds can be made in large tanks, called fermenters, that contain microorganisms or plant or animal cells, and the nutrients they require to live and grow

(Source: US National Oceanic and Atmospheric Administration (NOAA) )

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See also:

Fermentation, Fermentation - History, Fermentation - Biochemistry, Fermentation - Products, Fermentation - Uses, Fermentation - Fermented foods by region

Read more here: » Fermentation: Encyclopedia II - Fermentation - Biochemistry

The primary benefit of fermentation is the conversion, e.g., converting juice into wine, grains into beer, and carbohydrates into carbon dioxide to leaven bread. According to Steinkraus (1995), food fermentation serves five main purposes: Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline fermentations Biological enrichment of food substrates wit ...

See also:

Fermentation, Fermentation - History, Fermentation - Biochemistry, Fermentation - Products, Fermentation - Uses, Fermentation - Fermented foods by region

Read more here: » Fermentation: Encyclopedia II - Fermentation - Uses

see fermentation for more information on this process. In animal cells, the process of utilizing oxygen (O2) and glucose (C6H12O6)for energy is known as cellular respiration. In this process, the cell first undergoes glycolysis, an anerobic process that breaks down the glucose into pyruvic acid. The cell can either move to cellular respiration, or, when oxygen is lacking, undergo cellular fermentation. Two very basic types of cellular fermentat ...

Including:

• Cellular fermentation - Lactic Acid Fermentation
• Cellular fermentation - Alcoholic Fermentation

Read more here: » Cellular fermentation: Encyclopedia - Cellular fermentation

Bottom-fermenting yeast, usually of the species saccharomyces uvarum (sometimes saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. Beers that use only bottom-fermenting yeast are called lagers, and for that reason these yeasts are also sometimes called "lager yeasts". See also. Beer Lager Top-fer ...

Read more here: » Bottom-fermenting yeast: Encyclopedia - Bottom-fermenting yeast

Putrefaction is the decomposition of animal proteins, especially by anaerobic microorganisms. Decomposition is a more general process. It results usually in amines such as putrescine and cadaverine, which have a putrid odor. Material that is subject to putrefaction is called putrescible. In alchemy, putrefaction is the same as fermentation, basically meaning to allow the substance to rot or decompose. See also. Fermentation Rancidification Maceration ...

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Zymology is the science of fermentation. It deals with the biochemical processes involved in fermentation, with yeast selection and physiology, and with the practical issues of brewing. Zymology is occasionally known as zymurgy. Zymology - Fermentation. Fermentation can be simply defined, in this context, as the conversion of sugar molecules into ethanol and carbon dioxide by yeast. C6H12O6 => 2CO2 + 2C2H5OH ...

Including:

• Zymology - Fermentation
• Zymology - History
• Zymology - Products

Read more here: » Zymology: Encyclopedia - Zymology

A congener (from Latin roots meaning born together or within the same race or kind) is applied in biology to mean organisms within the same genus; in chemistry to mean a chemical that is in some way related to another e.g., a derivative or an element in the same group of the periodic table; in the alcoholic beverage industry to impurities produced during fermentation; and in colloquial speech and literature to mean a perso ...

Including:

• Congener - Biology
• Congener - Chemistry
• Congener - Fermentation

Read more here: » Congener: Encyclopedia - Congener

Brewing is the production of alcoholic beverages and alcohol fuel through fermentation. This is the method used in beer production, although the term can be used for other drinks such as sake, mead and wine. The term is also sometimes used to refer to any chemical mixing process. Brewing has a very long history, and archeological evidence tells us that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian writings, ...

Including:

• Brewing - Brewing beer
• Brewing - Ale top fermenting yeasts
• Brewing - Lager bottom fermenting yeasts
• Brewing - Beers of Spontaneous Fermentation wild yeasts
• Brewing - Beers of mixed origin blends of spontaneous fermentation beers and ales or lagers

Read more here: » Brewing: Encyclopedia - Brewing

Anaerobic respiration refers to the oxidation of molecules in the absence of oxygen to produce energy. These processes require another electron acceptor to replace oxygen. Anaerobic respiration is often used interchangeably with fermentation, especially when the glycolytic pathway exists in the cell. However, certain anaerobic prokaryotes generate all of their ATP using an electron transport system and ATP synthase. Anaerobic respiration - When glycolysis is used. Oxygen is not necessary for glycoly ...

Including:

• Anaerobic respiration - When glycolysis is used
• Anaerobic respiration - Fermentation in other organisms
• Anaerobic respiration - When ATP synthase is used

Read more here: » Anaerobic respiration: Encyclopedia - Anaerobic respiration

Brewer's yeast can mean any live yeast used in brewing. It can also mean yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast. S. cerevisiae is the usual species for this purpose.[1] "Brewer's yeast" can also refer loosely to any nutritional yeast. Beer brewers classify yeasts as top-fermenting and bottom-fermenting. This distinct ...

Including:

• Brewer's yeast - External link

Read more here: » Brewer's yeast: Encyclopedia - Brewer's yeast

A beer's style is a label that describes the overall flavor and often the origin of a beer, according to a system that has evolved by trial and error over many centuries. A style of beer is defined by the ingredients used in its production, the method of production, and other factors. Beer style - Determining a beer's style. A major component of determining the type of beer is the yeast used in the fermentation process. Most beer styles fall into one of two large families: ale, using top-fermenting y ...

Including:

• Beer style - Determining a beer's style
• Beer style - Ale
• Beer style - Lager
• Beer style - Spontaneous fermentation
• Beer style - Hybrid beers

Read more here: » Beer style: Encyclopedia - Beer style

Beer, generally, is an alcoholic beverage produced through the fermentation of sugars suspended in an aqueous medium, and which is not distilled after fermentation. The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources — fruit juices or honey, for example — are generally not called "beer," despite being produced by ...

Including:

• Beer - Beer in antiquity
• Beer - Beer in the Middle Ages
• Beer - Beer in early European history
• Beer - Beer during the Industrial Revolution
• Beer - History of modern beer
• Beer - Etymology
• Beer - Mythology
• Beer - Ingredients
• Beer - Water
• Beer - Malt
• Beer - Hops
• Beer - Yeast
• Beer - Clarifying agent
• Beer - The brewing process
• Beer - Packaging and presentation
• Beer - Varieties of beer
• Beer - Ale
• Beer - Lager
• Beer - Spontaneous fermentation
• Beer - Hybrid beers
• Beer - Beer in a social context
• Beer - Beer around the world
• Beer - Africa
• Beer - Americas
• Beer - Asia
• Beer - Australasia
• Beer - Europe
• Beer - Related beverages

Read more here: » Beer: Encyclopedia - Beer

A brewery is a facility that produces beer. Typically a brewery is divided into distinct sections, with each section reserved for one part of the brewing process. Breweries can take up multiple city blocks, or be a collection of equipment in a homebrewer's kitchen. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. Brewery - Beer industry definitions. Breweries range widely in the volume and variety of beer produced, r ...

Including:

• Brewery - Beer industry definitions
• Brewery - History
• Brewery - The industrialization of the brewery
• Brewery - Major technological advances
• Brewery - The modern brewery
• Brewery - The Brewing Process
• Brewery - Mashing
• Brewery - Lautering
• Brewery - Boiling
• Brewery - Fermenting
• Brewery - Conditioning
• Brewery - Filtering
• Brewery - Packaging
• Brewery - Craft Brewing
• Brewery - Home Brewing

Read more here: » Brewery: Encyclopedia - Brewery

Vores Øl (Danish for Our Beer) is presented as the first open source beer. The recipe is published under a Creative Commons license. The beer was created by students at the IT-University in Copenhagen together with Superflex, a Copenhagen-based artist collective, to illustrate how open source concepts might be applied outside the digital world. The students brewed the first 100 litre batch, titled 'version 1.0', of the dark heavy beer in the school cafeteria, and created label designs and a website to promote the beer and publ ...

Including:

• Vores Øl - Usefulness of original recipe
• Vores Øl - Recipe for Vores Øl
• Vores Øl - Malt extract
• Vores Øl - Taste and sugar
• Vores Øl - Fermentation
• Vores Øl - Other Opendrink projects

Read more here: » Vores Øl: Encyclopedia - Vores Øl

Cider (also spelled: cyder) refers to a beverage containing the juice of apples. In Europe and Oceania, the term refers to fermented apple juice. In North America cider is normally unfermented; when fermented, it is known as "hard cider" or "alcoholic cider". Cider - Alcoholic ciders. In Europe and Oceania cider is an alcoholic drink made from fermented apple juice. It is often stronger than beer, and is frequently over 6% alcohol by volume. The common eating apples are unsuitable for cidermaking, be ...

Including:

• Cider - Alcoholic ciders
• Cider - Unfermented cider
• Cider - Brands of cider
• Cider - Cider by country
• Cider - Australia
• Cider - Canada
• Cider - East Asia
• Cider - France
• Cider - Germany
• Cider - Ireland
• Cider - Luxembourg
• Cider - New Zealand
• Cider - Spain
• Cider - United Kingdom
• Cider - United States
• Cider - Related drinks
• Cider - Cider production
• Cider - Scratting and pressing
• Cider - Fermentation
• Cider - Blending and bottling

Read more here: » Cider: Encyclopedia - Cider

The herring is a type of small oily fish found in the temperate, shallow waters of the North Atlantic. A smaller variant called the baltic herring lives in the Baltic Sea. The herring is composed of nearly 200 species that are grouped together under the genus Clupea, the most abundant of which is the Atlantic herring (English herring) (Clupea harengus). Herrings move in vast schools, coming in spring to the shores o ...

Including:

• Herring - Distribution
• Herring - Morphology
• Herring - Behaviour
• Herring - Lifecycle
• Herring - Ecology
• Herring - Economy
• Herring - Cuisine
• Herring - Pickled herring
• Herring - Rollmops
• Herring - Fermented
• Herring - Raw
• Herring - Other means
• Herring - Herring lore

Read more here: » Herring: Encyclopedia - Herring

Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Captain Morgan's, Appleton Estate, Havana Club, Stroh, Mount Gay, Bundaberg, Myers, Ma ...

Including:

• Rum - Origins of the name
• Rum - History
• Rum - Origins of rum
• Rum - Rum in colonial America
• Rum - Naval Rum
• Rum - Rum in colonial Australia
• Rum - Caribbean light rum
• Rum - Rum categorization
• Rum - Regional Variations
• Rum - Rum Grades
• Rum - Production Methodology
• Rum - Fermentation
• Rum - Distillation
• Rum - Aging and Blending
• Rum - Rum in cuisine

Read more here: » Rum: Encyclopedia - Rum

Alcoholic beverages are drinks containing ethanol. Alcoholic beverages have been widely consumed since prehistoric times by people around the world, seeing use as a component of the standard diet, for hygienic or medical reasons, for their relaxant and euphoric effects, for recreational purposes, for artistic inspiration, as aphrodisiacs, and for other reasons. Some have been invested with symbolic or religious significance suggesting the mystical use of alcohol, e.g., by Greco-Roman religion in the ecstatic rituals of Dionysus (also called Bacchus), god of drink and revelry ...

Including:

• Alcoholic beverage - Chemistry
• Alcoholic beverage - Alcoholic content
• Alcoholic beverage - Flavoring
• Alcoholic beverage - History
• Alcoholic beverage - Fermented beverages
• Alcoholic beverage - Distilled beverages
• Alcoholic beverage - Uses
• Alcoholic beverage - Legal considerations
• Alcoholic beverage - Types of alcoholic beverages
• Alcoholic beverage - Non-distilled beverages
• Alcoholic beverage - Distilled beverages

Read more here: » Alcoholic beverage: Encyclopedia - Alcoholic beverage

Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell. Pure water-free acetic acid is a colourless hygroscopic liquid (that is, it readily absorbs water) that freezes below 16.7 °C (62 °F) to a colourless crystalline solid. Acetic acid is corrosive, and its vapour is irritating to eyes and nose, although it is a weak acid based ...

Including:

• Acetic acid - Nomenclature
• Acetic acid - History
• Acetic acid - Chemical properties
• Acetic acid - Biochemistry
• Acetic acid - Production
• Acetic acid - Methanol carbonylation
• Acetic acid - Acetaldehyde oxidation
• Acetic acid - Ethylene oxidation
• Acetic acid - Fermentation
• Acetic acid - Applications
• Acetic acid - Vinyl acetate monomer
• Acetic acid - Acetic anhydride
• Acetic acid - Ester production
• Acetic acid - Vinegar
• Acetic acid - Use as solvent
• Acetic acid - Other applications
• Acetic acid - Safety

Read more here: » Acetic acid: Encyclopedia - Acetic acid