The chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part in the reaction. They assumed that the yeast remained unchanged throughout the chemical reactions.

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides ... Ethanol is the alcohol in beer ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E).