| fermentation |
A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.
출처: www.mychefcoat.com/terms-f.html
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| fermentation |
Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.
출처: doityourself.com/canning/canningglossary.htm
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| fermentation |
When sugar is turned to alcohol by yeast, causing grape juice to become wine.
출처: www.eosvintage.com/glossary.html
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| fermentation |
Conversion of organic substances by organisms, especially bacteria, fungi or yeasts to produce other substances (eg conversion of sugar by yeasts to make wine). Fermentation is also used to describe the process by which various chemical or pharmaceutical compounds can be made in large tanks, called fermenters that contain microorganisms or plant or animal cells, and the nutrients they require to live and grow.
출처: www.jic.bbsrc.ac.uk/exhibitions/bio-future/glossar...
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| fermentation |
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. For wines such as port, fermentation is stopped by the addition of high level alcohol which kills the yeast and allows some sugars to remain in the juice, unfermented.
출처: www.allhlwines.com/glossary.html
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