| 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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| fermentation |
The change which takes place when a saccharine solution is exposed to the action of any of several fungi known as yeast which converts the sugar to alcohol and carbonic acid (the breakdown of complex molecules in an organic compound caused by the action of a ferment such as yeast, bacteria or enzymes).
출처: energytrends.pnl.gov/glose_h.htm
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| fermentation |
The conversion of fruit juice into wine through the action of yeast's present in the juice, which turn sugar into alcohol and CO 2 . This alcoholic fermentation is also known as primary fermentation.
출처: winenosenews.tripod.com/frames/wineterms.html
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| fermentation tube |
A U-shaped culture tube open at one end. If gas is produced by the bacteria cultured, the level of fluid decreases in the side of the tube with the closed end.
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