yeast fermentation
Brewing's bubbling process
Yeast fermentation is the metabolic process by which yeast converts sugars into alcohol and carbon dioxide.
It's fundamental to brewing beer, making wine, and leavening bread—in baking, the carbon dioxide creates rise while the alcohol evaporates.
The yeast fermentation took about two weeks to complete.
- alcohol contentEthanol concentration in beverages
- brewingBeverage preparation process
- beer brewingProducing fermented malt drinks
- proofingChecking for errors
- bakingCooking with dry heat
diacetyl · anaerobic respiration · glycolysis · ethanol · temperature control · acetaldehyde · carbon dioxide · leavening · active dry · warm water · pH levels · winemaking · attenuation · starter culture · esters · flocculation · autolysis · lactic acid
- bioprocessingbioreactor, scale-up, batch processing, pilot plant, perfusion
- bread nutritionwhole grain, fiber, protein, carbs, calories
yeast fermentationdormancy
Suspended biological activity
stasis · pasteurization · sterilization · cold storage · suspended animation
yeast fermentationsterilization
Complete elimination of microbes
pasteurization · preservation · refrigeration · freezing · irradiation