alcoholic fermentation


Also found in: Dictionary, Thesaurus, Legal, Encyclopedia.
Related to alcoholic fermentation: Lactic acid fermentation

al·co·hol·ic fer·men·ta·tion

the anaerobic formation of ethanol and CO2 from d-glucose. Compare: Gay-Lussac equation.

alcoholic fermentation

the conversion of carbohydrates to ethyl alcohol.

alcoholic fermentation

Production of ethyl alcohol from carbohydrates, usually through the action of yeasts.
See also: fermentation
Alcoholic fermentationclick for a larger image
Fig. 22 Alcoholic fermentation . The production of ethanol from glucose.

alcoholic fermentation

a type of CELLULAR RESPIRATION found in plants and some unicells which does not require oxygen, and that results in the production of ethanol (an alcohol) from GLUCOSE and the release of small amounts of energy. The main details are described under ANAEROBIC RESPIRATION but, briefly, fermentation involves GLYCOLYSIS to produce PYRUVIC ACID and then (in the absence of oxygen) the breakdown of pyruvic acid to ethanol via ethanal with the release of CO2 .

See also Fig. 34 .

References in periodicals archive ?
Malolactic fermentation usually takes place after the primary fermentation, or alcoholic fermentation, and occurs at a much slower pace.
This type of fermentation is categorized as an alcoholic fermentation.
Even if the species of group 1 are not taken in account, there is a clear average difference in ADH activity between species confronted by alcoholic fermentation and those that grow preferably, or exclusively, in resources without fermentation.
The liquid phase was characterized in terms of TRS content and further submitted to alcoholic fermentation.
Half of the low-Brix must and half of the high-Brix must were adjusted before alcoholic fermentation to emulate the Brix of the other harvest.
Among these alternatives, natural palm trees and their fruits could provide another resource for ethanol production because they contain the carbohydrates or sugars to enable alcoholic fermentation.
1977) stated that during the alcoholic fermentation process, an increase in the alcohol production can raise the growth rate of yeast and subsequently decrease the yeast's activity; therefore, we can prevent this from happening by carrying out the fermentation process under low pressure and distilling the formed ethanol.
Aldehydes are a group of transient flavor compounds produced during alcoholic fermentation and have low taste thresholds [26].
For example, once the juice has been put through its alcoholic fermentation, it is still common practice in Chablis that the wine undergoes what's called a 'malo-lactic fermentation' through which harsh apple-like, malic acid in the juice is converted to softer, creamier lactic acid.
The term wine is applied to the product made by alcoholic fermentation by yeast of fruits or fruit juice, with an aging process.