| yeast |
A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars) and thus are important in brewing and baking.
출처: www.biotechinstitute.org/what_is/glossary.html
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| yeast |
Consists largely of cells of a tiny fungus. It causes fermentation in alcoholic beverages and is used as leaven in baking. It is added to the tequila mosto to induce fermentation. The yeast acts upon the sugars of the agave plant converting them into alcohol.
출처: www.itequila.org/glossary.htm
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| yeast |
Any of certain unicellular fungi, generally members of the class Ascomycetaceae, (although a few are members of the class Basidiomycetaceae). Many types of yeast are capable of producing ethanol and carbon dioxide by the anaerobic fermentation of sugars. Yeasts are composed of approximately 50 per cent protein and are a rich nutritional source of B vitamins. Murtagh & Associates, Alcohol Glossary
출처: www.probrewer.com/resources/distilling/terminology...
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| yeast |
Unicellular micro-organism (fungus) naturally present on the skin of grapes. It provokes alcoholic fermentation and is indispensable in the elaboration of wine. Visit "winemaking".
출처: www.terroir-france.com/wine/glossary.htm
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| yeast |
a simple, unicellular, microscopic plant that causes the fermentation of sugars to alcohol and carbon dioxide.
출처: www.whiskytour.com/glossary.htm
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