Science / Chemistry / Fermentation: A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catalyzed by enzymes.
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Life Style / Wine / Malolactic Fermentation: This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in MORE
Life Style / Wine / Alcoholic Fermentation: The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts m MORE
Life Style / Wine / Potential Alcohol: The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcoh MORE
Life Style / Wine / Malic Acid: One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in oth MORE
Health / Fitness / Lactic Acid: A substance caused by anaerobic training of the muscles, a build up prevents continuation of exercise, and a good example is 400 metre runners. Watch how they slow down during the last 100 metres of t MORE
Life Style / Wine / Méthode Champenoise (France): The traditional method for making Champagne, in which the second fermentation occurs within the bottle. A legally protected term - only Champagne may wear this on the label - although the method is us MORE