high fermentation

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• Fermentation (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… …   Wikipedia

• Fermentation (wine) — Fermenting must. The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a …   Wikipedia

• Secondary 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… …   Wikipedia

• Stuck 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… …   Wikipedia

• Ethanol fermentation — is the biological process by which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby producing ethanol and carbon dioxide as metabolic waste products. Yeasts carry out ethanol fermentation on sugars in… …   Wikipedia

• Malolactic 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 …   Wikipedia

• top fermentation — noun a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale top fermentation uses a yeast that ferments at higher temperatures than that… …   Useful english dictionary

• Top fermentation — An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14 30[deg] C. (58 86[deg] F.). It is used in the production of ale, porter, etc …   The Collaborative International Dictionary of English

• Bio-fermentation technology — Article issues unreferenced = July 2008 peacock = July 2008 advert = July 2008 sections = July 2008 importance = July 2008Studies show that wild Cordyceps is richer in certain components and the proportion of components is different, which… …   Wikipedia

• top fermentation — noun the process by which bitter and similar beers are fermented, proceeding for a limited period at high temperature with the yeast rising to the top …   English new terms dictionary

• Alken-Maes — is a Belgian brewery created out of the 1988 merger of two small breweries, Maes, located in Waarloos and Alken. It was bought by Scottish Newcastle in 2000, who were taken over by Carlsberg and Heineken in 2007.[1] Contents 1 History 2 Products …   Wikipedia