Fermentation

Fermentation

The process of sugars being converted to alcohol and CO2 through the action of yeast.

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Part of Speech: noun
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Industry/Domain: Beverages
Category: Beer
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fermentation

Retail; Supermarkets

A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.

fermentation

Natural environment; Coral reefs

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 ...

fermentation

Archaeology; Evolution

A series of reactions occurring under anaerobic conditions (lacking oxygen) in certain microorganisms (particularly yeasts) in which organic compounds such as glucose are ...

fermenter

Beverages; Beer

Any vessel in which fermentation takes place. In home brewing, fermenters are usually plastic buckets, or carboys (large jugs) made from either plastic or glass. Commercial ...

fermentation

Biology; Cell biology

The synthesis of ATP in the absence of oxygen through glycolysis.

barrel

Beverages; Beer

A large cilindrical container.

acetaldehyde

Beverages; Beer

An organic compound (chemical formula C2H2O) produced by yeast during fermentation. Acetaldehyde is actually an intermediate step in the production of ethanol, and is normally not ...

american homebrewers association (AHA)

Beverages; Beer

Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions. Founded by Charlie Papazian, author of several books on homebrewing.

ale yeast

Beverages; Beer

Brewers yeast which typically works at temperatures of 60°F and above, scientific classification Saccharomyces cerevisiae. Some (but not all) ale yeasts are top cropping – that ...

alpha acid units

Beverages; Beer

A method used for specifying the quantity of bittering hops, commonly used in homebrew recipes; commonly abbreviated as AAU, and also referred to by some authors as Homebrew ...

alpha amylase

Beverages; Beer

One of the enzymes present in malt, capable of converting starches into sugars.

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