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Alcoholic fermentation

The alcoholic fermentation (or ethyl fermentation) is a biological process without air (oxygen), made by the activity of some microorganism that processing carbohydrates (as a general rule s sweetness: such as glucose, fructose, sucrose and starch,…) to obtain as a final products an alcohol in form of ethanol, carbon dioxide (CO2) in form of gas and some molecule of ATP that the own microorganisms in their anaerobic energy cellular metabolisms. The resultant ethanol of the alcoholic fermentation is used in the elaboration of some spirit drinks like a wine, beer, cider, cava…

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