Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces ...

The predominant types of commercially produced alcoholic beverages are beer, wine and spirits. Basic ingredients for beer are malted barley, water, hops and yeast. Wheat may be used. Nearly all wine is produced from grapes, although wine can be also made from other fruits and berries. Spirits are frequently produced from cereals (e.g. corn, wheat), beet or molasses, grapes or other fruits, cane...

The term ‘toddy’ represents a group of different varieties mild-alcoholic palm beverages coastal and inland India, produced from the fresh saps various trees through uncontrolled natural fermentation. In this study, we analysed successional changes microbial abundances physico-chemical parameters during fermentation (0 h to 48 h) taal toddy, prepared Palmyra palm, khejur date West Bengal Jharkh...

Alcoholic fermentation of fruits and cereals is the primary source of alcoholic beverages production. The main component in these drinks is ethanol; but there are also many secondary products like glycerin or acetaldehyde, and mixtures of other higher-order alcohols called “fusel”, also known as congeners. They are important for the characterization of alcoholic beverages and also for forensic ...