Broadly speaking, two groups of varieties are available: early and late. The early varieties mature in about 50 days. They produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 80 days, and produces a larger head. Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late plantings do better than th ...

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Cabbage, Cabbage - Uses, Cabbage - Salads, Cabbage - Cooking, Cabbage - Fermented and preserved, Cabbage - Other uses, Cabbage - Cultivation

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Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Rum - Fermentation. Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sug ...

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Rum, 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

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Acetic acid is produced both synthetically and by bacterial fermentation. Today, the biological route accounts for only about 10% of world production, but it remains important for vinegar production, as in much of the world food purity laws stipulate that vinegar used in foods must be of biological origin. About 75% of acetic acid made for use in the chemical industry is made by methanol carbonylation, explained below. Alternative methods account for the rest.^{See also:}

Acetic acid, 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

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Ethanol is produced both as a petrochemical, through the hydration of ethylene, and biologically, by fermenting sugars with yeast. Ethanol - Ethylene hydration. Ethanol for use as industrial feedstock and is most often made from petroleum feedstocks, typically by the acid-catalyzed hydration of ethylene, represented by the chemical equation H2C=CH2 + H2O → ...

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Ethanol, Ethanol - History, Ethanol - Production, Ethanol - Ethylene hydration, Ethanol - Fermentation, Ethanol - Purification, Ethanol - Denatured alcohol, Ethanol - Use, Ethanol - As a fuel, Ethanol - Chemicals derived from ethanol, Ethanol - Other uses, Ethanol - Metabolism and toxicology, Ethanol - Hazards

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There are many different types of beer, each of which is said to belong to a particular style. A beer's style is a label that describes the overall flavour and often the origin of a beer, according to a system that has evolved by trial and error over many centuries. 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 yeast, or lager, using bottom-fermenting yeast. Beers that blend the charac ...

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Beer, 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

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Alcoholic beverages include low-alcohol-content beverages produced by fermentation of sugar- or starch-containing products, and high-alcohol-content beverages produced by distillation of the low-alcohol-content beverages. Sometimes, the alcohol content of low-alcohol-content beverages is increased by adding distilled products, particularly in the case of wines. Such fortified wines include Port wine and Sherry. The process involved (as well as the resulting alcohol content) defines the finished product. A "beer" involves a relatively ...

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Alcoholic beverage, 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

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Alcoholic beverages include low-alcohol-content beverages produced by fermentation of sugar- or starch-containing products, and high-alcohol-content beverages produced by distillation of the low-alcohol-content beverages. Sometimes, the alcohol content of low-alcohol-content beverages is increased by adding distilled products, particularly in the case of wines. Such fortified wines include Port wine and Sherry. The process involved (as well as the resulting alcohol content) defines the finished product. A "beer" involves a relatively ...

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Alcoholic beverage, 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, Alcoholic beverage - External link

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The oldest brewery in the world still in operation is believed to be the Bavarian State-owned brewery Weihenstephan, found in the German city of the same name, which can trace its history back to 1040. Brewery - The industrialization of the brewery. Beer, in some form, can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries the production of beer took place at home and was the domain of women, as baking and ...

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Brewery, 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

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The oldest brewery in the world still in operation is believed to be the Bavarian State-owned brewery Weihenstephan, found in the German city of the same name, which can trace its history back to 1040. Although the Zatec brewery in Czech Republic claims it can prove paying beer tax in 1004. Brewery - The industrialization of the brewery. Beer, in some form, can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production brew ...

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Brewery, 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

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Rum - Origins of rum. The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China, and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years. Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to ...

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Rum, 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

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The upper stomach and small intestine do not have many bacteria. The colon has the greatest numbers of bacteria and the most different species, and the activity of these bacteria make the colon the most metabolically active organ in the body. Most of the bacteria in the small intestine are Gram-positive, while those in the colon are mostly Gram-negative. The first part of the colon is mostly responsible for fermenting carbohydrates, while the latter part mostly breaks down proteins and amino acids. Bacterial growth is rapid in the cecum and ...

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Gut flora, Gut flora - Localization, Gut flora - Types, Gut flora - Roles, Gut flora - Carbohydrate fermentation and absorption, Gut flora - Trophic effects, Gut flora - Repression of pathogenic bacterial growth, Gut flora - Immunity, Gut flora - Preventing allergy, Gut flora - Preventing Inflammatory Bowel Disease, Gut flora - Effects of antibiotics, Gut flora - Probiotics, Gut flora - Role in disease, Gut flora - Cancer, Gut flora - Translocation, Gut flora - Inflammatory Bowel Disease, Gut flora - Colitis

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The ethanol (CH3CH2OH) in alcoholic beverages is almost always produced by fermentation, which is the metabolism of carbohydrates (usually sugars) by certain species of yeast in the absence of oxygen. The process of culturing yeast under conditions that produce alcohol is referred to as brewing. It should be noted that in chemistry, alcohol is a general term for any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom, which in turn is bound to other hydrogen and/or carbon atoms. Othe ...

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Alcoholic beverage, 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

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Bacteria in the gut fulfil a host of important functions for humans, including breaking down and aiding in the absorption of otherwise undigestible food; stimulating cell growth; repressing the growth of harmful bacteria, training the immune system to respond only to pathogens; and defending against some diseases. Gut flora - Carbohydrate fermentation and absorption. Without gut flora, the human body would be unable to break down and use some of the carbohydrates it consumes, because some types of gut flor ...

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Gut flora, Gut flora - Localization, Gut flora - Types, Gut flora - Roles, Gut flora - Carbohydrate fermentation and absorption, Gut flora - Trophic effects, Gut flora - Repression of pathogenic bacterial growth, Gut flora - Immunity, Gut flora - Preventing allergy, Gut flora - Preventing Inflammatory Bowel Disease, Gut flora - Effects of antibiotics, Gut flora - Probiotics, Gut flora - Role in disease, Gut flora - Cancer, Gut flora - Translocation, Gut flora - Inflammatory Bowel Disease, Gut flora - Colitis

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Ethanol is a moderately good solvent for many "fatty" substances and essential "oils", and thus facilitates the inclusion of several coloring, flavoring, and aromatic compounds to alcoholic beverages, especially to distilled ones. These flavoring ingredients may be naturally present in the starting material, or may be added before fermentation, before distillation, or before bottling the distilled product. Sometimes the flavor is obtained by allowing the beverage to stand for months or years in barrels made of special wood, or in bottles where scented twigs or fr ...

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Alcoholic beverage, 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

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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, being low in tannins; specific apple cultivars bred especially for cidermaking are preferred. Cider comes in a variety of tastes, from sweet to dry. Sweet cider tends to be popular with young people. Modern, mass-produced ciders are generally heavily processed and resemble sparkling wine in appearance. More traditi ...

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Cider, 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

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Ethanol is a moderately good solvent for many "fatty" substances and essential "oils", and thus facilitates the inclusion of several coloring, flavoring, and aromatic compounds to alcoholic beverages, especially to distilled ones. These flavoring ingredients may be naturally present in the starting material, or may be added before fermentation, before distillation, or before bottling the distilled product. Sometimes the flavor is obtained by allowing the beverage to stand for months or years in barrels made of special wood, or in bottles where scented twigs or fr ...

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Alcoholic beverage, 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, Alcoholic beverage - External link

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In North America, cider was traditionally fermented, but that alcoholic apple drink (see below) is now referred to as hard cider or as alcoholic cider. Today in North America, cider is a nonalcoholic beverage; a subcategory of apple juice, traditionally made from early-harvest apples, which have a lower sugar content and are more acidic, thus cider has a more tart, tangy taste than apple juice. It is generally (though not always) unfiltered, giving it an opaque appearance from suspended solids. It is occasionally still sold unp ...

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Cider, 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

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The ethanol (CH3CH2OH) in alcoholic beverages is almost always produced by fermentation, which is the metabolism of carbohydrates (usually sugars) by certain species of yeast in the absence of oxygen. The process of culturing yeast under conditions that produce alcohol is referred to as brewing. It should be noted that in chemistry, alcohol is a general term for any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom, which in turn is bound to other hydrogen and/or carbon atoms. Othe ...

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Alcoholic beverage, 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, Alcoholic beverage - External link

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The upper stomach and small intestine do not have many bacteria (Guarner and Malagelada, 2003b; University of Glasgow, 2005). The colon has the greatest numbers of bacteria and the most different species, and the activity of these bacteria make the colon the most metabolically active organ in the body (Gibson, 2004). Most of the bacteria in the small intestine are Gram-positive, while those in the colon are mostly Gram-negative (Riordan et al., 2001). The first part of the colon is mostly responsible for fermenting carbohydrates (Beaugerie a ...

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Gut flora, Gut flora - Localization, Gut flora - Types, Gut flora - Roles, Gut flora - Carbohydrate fermentation and absorption, Gut flora - Trophic effects, Gut flora - Repression of pathogenic bacterial growth, Gut flora - Immunity, Gut flora - Preventing allergy, Gut flora - Preventing Inflammatory Bowel Disease, Gut flora - Effects of antibiotics, Gut flora - Probiotics, Gut flora - Role in disease, Gut flora - Cancer, Gut flora - Translocation, Gut flora - Inflammatory Bowel Disease, Gut flora - Colitis

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Breweries range widely in the volume and variety of beer produced, ranging from tiny microbreweries that produce a few dozen barrels a year, to massive multinational conglomerates, such as InBev, that produce billions of barrels annually. The most commonly used definitions of breweries are the following, which are used by the U.S. craft beer industry: Microbrewery – A small brewery with an annual production of less than 15,000 barrels (17,600 hectoliters) of beer per year. Microbreweries typically distribute through a w ...

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Brewery, 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

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Before Prohibition in the United States, breweries were local institutions, with a few exceptions. The costs involved in moving large quantities of beer while maintaining its quality necessitated that beer be made near where it was to be consumed. Prohibition, as could be expected, closed most of the breweries in the United States, and the few that were able to remain open by producing near beer, malt extract, yeast, and other beer-related products, were in an advantageous position to produce and sell beer after Prohibition was lifted. Durin ...

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Brewery, 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

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Cider - Scratting and pressing. After the apples are gathered from the trees, they are "scratted" (ground) into what is called pomace or pommage, either by means of a common pressing stone with a circular trough, or by a cider mill, traditionally driven by the hand, water-mill, or horse-power, but these days likely to be electric. When the pulp is thus reduced to a great degree of fineness, it is conveyed to the cider press, where it is formed by pressure into a ...

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Cider, 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

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