Fermentation
What is Fermentation? - Fermentation is the
conversion of a carbohydrate such as sugar into an acid or an alcohol. More
specifically, fermentation can refer to the use of yeast to change sugar into
alcohol or the use of bacteria to create lactic acid in certain foods.
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Fermentation makes foods more nutritious, as well as
delicious! - The Flavor, Nutrition, and Craft of Live-Culture Foods.
Grape sugar is
converted into alcohol and carbon dioxide by the action of yeast. For dry wines
the process is allowed to continue until all the sugar has been converted into
alcohol. Source.
What Is Fermentation? - Fermentation
is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule,
such as glucose, without net oxidation. Fermentation yields lactate, acetic
acid, ethanol, or some other simple product.
Used in the
process of preparing black and oolong tea, this step involves allowing the
natural browning enzymes present in tea leaf to oxidize fresh green tea leaves
and to impart the darker brown-red color and characteristic aroma. - Source
This is the
process of producing alcohol and carbon dioxide through the actions of yeast on
grain-based sugars. Source
Workers gather the tobacco leaves in large piles (bulk) after the
harvest. The leaves are moistened and allowed to ferment. Temperatures may
reach 140° inside the bulk before it is taken apart and restacked, temporarily
halting the fermentation process. Source