Alcoholic fermentation is the basis for various food industries - brewing, wine making, production of alcohol.This process is of great importance for baking bread, manufacture of sour milk, health food.Alcoholic fermentation of carbohydrates is to move into carbon dioxide, ethanol and other components.In the process of anaerobic degradation of more complex compounds into simpler energy is released.
microorganisms agents of this process is yeast, as a rule, of a kind saharomitses.In certain environments alcoholic fermentation could provoke some fungi and bacteria.A direct impact on the development process of the yeast set Pasteur.Subsequently Buchner, Liebig and Lebedev shown that alcoholic fermentation is possible without them (yeasts) or participation even without using cell-free enzyme components produced from them.The properties of some pathogens to destroy those or other carbohydrates formed the basis of the process of growing number of bacterial cultures and identification of disease-causing pathogens.
now well established that the transition carbohydrates into other component is a series of redox and other reactions occurring in sequence.There are different kinds of fermentation.Using yeast easiest process occurs in simple sugars - fructose and glucose.
latter substance is of particular importance.Thus, when sauerkraut, milk, cucumber passes lactic fermentation of glucose.The same process occurs when silage.If the mass of silage sealed enough, it permeates the air.Under its influence begins butyric acid fermentation.In this process, the feed becomes unusable.
In the production of beer is used alcoholic fermentation of glucose.
maltose, sucrose can also be subjected to the process.Pre is their hydrolysis using yeast.Thus formed monosaccharides.
lactose (milk sugar) may be subjected to digestion only certain types of yeast.
glycogen, starch and other carbohydrates with a more complex structure are not subjected to the process.Previously they undergo enzymatic or acid hydrolysis method.As a result they lose their stability and are affected by yeast.
themselves yeast is a common substance in nature.They are found in the berries, fruits, grapes.In the summer, they are spread in the air and soil.
Yeast divided into wild and cultured.The latter is called those materials which have a technical application in accordance with one or other positive qualities.Thus, for example, used in brewing substances have the potential to clarify the beer, thus giving it a pleasant flavor and taste.Grape shivering form a special bouquet.Bread yeast is valued for its ability to actively breeding, as well as the properties of a well to loosen the dough.Wild same substances possess weaker fermentative ability.They form the components that impart an unpleasant odor and taste.
process of converting sugar into carbon dioxide, ethanol, and other components is quite complex.Together with these substances and the fermentation is accompanied by the formation of other by-products.In particular, in a screen formed acetic acid and succinic acid, acetaldehyde, glycerol.Formed as fusel oil.These components are mixtures of isomers of higher alcohols: butyl, isobutyl, amyl, and others.In addition, the formation of substances that, even in minute amounts can affect the flavor, give a specific taste of beer, wine and other products.
