In recent years, the new trend is towards bio-fuel. One of these biofuels is ethanol (ethyl alcohol), which could be produced economically by the controlled fermentation of biomasses. The results of the alcoholic fermentation of beet sugar molasses and wheat milling residues (Akalona) were fed into a computer program. The kinetic parameters for these fermentation reactions were determined. Thes...

Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It and consumed globally, especially in Asian countries. With growth global market, development high-quality wines gaining increasing interest. This paper reviews discusses comprehensive research details different regions, including selection starch substrates, comparison cultures’...

Non-alcoholic beers have seen steady growth in recent years and are attracting customer interest. At the same time, consumer demand for non-alcoholic is rising. While wort-like flavors often criticized beer also regarded as off-flavors, there growing flavor diversification. The latest research results prove that certain non-Saccharomyces yeast species can produce distinctive fruity profiles dur...

Am. J. Enol. Vitic. 57:2 (2006) 113 Many potentially toxic substances can be present in food and beverages. Advances in detection methods have lead to the discovery of many compounds in wines, such as ethyl carbamate, that could be harmful to humans. This naturally occurring compound is considered potentially dangerous to humans, as it exhibits carcinogenic activity in a variety of laboratory a...

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose making alcoholic beverages such as wine, and also other non-alcoholic products. From strictly biochemical point view, fermentation central metabolism in which an organism converts carbohydrate, starch or sugar, into alcohol acid. The turns grape juice (must) wine. Thi...

Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effe...

The impact of water addition and complex nutrient to grape juice in laboratory scale winemaking, on both alcoholic malolactic fermentation duration outcome has been examined using commercial wine yeasts, Lalvin EC1118™ R2™and bacteria VP41™. As expected, dilution with did not impede fermentation, instead resulted shortened duration, or the case enabled completion these conditions. Addition orga...

The kinetic parameters of glucose transport in four Crabtree-positive and four Crabtree-negative yeasts were determined. The organisms were grown in aerobic glucose-limited chemostats at a dilution rate of 0.1 h-1. The results show a clear correlation between the presence of high-affinity glucose transport systems and the absence of aerobic fermentation upon addition of excess glucose to steady...

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added p...

The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and characterization of yeast species have been based on morphological and physiological characteristics. However, the application of molecular biology techniques represents an alternative to the traditional methods of yeast identification and are be...