| It is the alcoholic fermentation resulting from the natural transformation of grape sugar into alcohol. |
|
| Toward the end of the nineteenth century, Harden began an intense study of the fermentation process, particularly alcoholic fermentation. |
|
| Many of these proteins are enzymes that participate in glycolysis and alcoholic fermentation or in other aspects of carbohydrate metabolism. |
|
| The appearance of these defects during alcoholic fermentation or during the maturing of the wines remains unexplained to this day. |
|
| This term is used in winemaking when the grapes reach a sufficient level of sugar for processing the alcoholic fermentation. |
|
| Acticel is a complex fermentation activator that is rapidly assimilated by the yeasts in alcoholic fermentation. |
|
| With the rapid initiation of MLF after alcoholic fermentation, a low level of diacetyl is achieved. |
|
| They shall not undergo alcoholic fermentation in the territory of the Union. |
|
| After production of the cellulosic hydrolysates, alcoholic fermentation was performed in order to evaluate the fermentability of these media. |
|
| This important discovery elucidated the reasons the alcoholic fermentation ceased and was incomplete to produce the desired alcohol products. |
|
| Nitrogen is a nutritional element indispensable to the good development of yeast and therefore a good alcoholic fermentation process. |
|
| There were no particular problems during alcoholic fermentation, in spite of unusually high sugar levels. |
|
| It is made by pressing frozen apples and then carrying out the alcoholic fermentation of the apple juice. |
|
| The most known examples are the lactic fermentation which transforms milk into yoghourt or cheese, or the alcoholic fermentation which transforms sugar into alcohol. |
|
| Ratafia is made from brandy and grape juice. This juice is taken before the start of alcoholic fermentation and is assembled with the brandy from the distillation of our own wine grape Malbec. |
|
| The addition of alcohol during or after alcoholic fermentation produces fortified wines of over 14 percent alcohol, generally called dessert wines in the United States. |
|
| During the alcoholic fermentation which is the transformation of natural sugar into alcohol, the nature of the game was to prevent temperature to raise too much in order not to destroy the natural yeasts. |
|
| The methodology of alcoholic fermentation in oenological conditions was performed according to Pszczolkowski. |
|
| The diacetyl produced in such reducing conditions during the alcoholic fermentation was immediately transformed into butanediol, which has no odour at this concentration. |
|
| There are a few wines in which the carbon dioxide comes not from alcoholic fermentation, but from malolactic fermentation of excess malic acid in the wine. |
|
|
|
| In the cool peace of the cellar, six pièces of Clos Blanc, put in the barrel just two days ago, are resting sleepily, awaiting the first alcoholic fermentation, their bung holes open. |
|
| The merit of inoculation at the end of alcoholic fermentation can also be related to the availability of bacterial nutrients that have arisen from the death of yeast and subsequent autolysis. |
|
| The repressive effect of alcohol on alcoholic fermentation increases rapidly as the alcohol content is raised above 14 percent, particularly in the presence of sugar. |
|
| Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species commonly used in alcoholic fermentation, and so is also called brewer's yeast. |
|
