Quotes About Fermentation

I've been brewing my own beer with this ex-army bloke.

A soul is but the last bubble of a long fermentation in the world.

If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.

As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.

We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.

There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion process, and hence, you have gas.

natto, kefir, yogurt, tempeh, and sauerkraut, every day. In three days

WINE FIRMS A wine firm is an entity that produces and sells wine.

Encyclopedia Galáctica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker's

Almost all keg beer sold in the United States is unpasteurized, which is the reason it should always be kept below 38°F (3°C).

Mead Dissolve four pounds of honey in a gallon of water, and add an ounce of hops, half an ounce of root ginger, and the pared rind of two lemons. Boil this for threequarters of an hour, pour it into a cask to the brim, and when it is still lukewarm add an ounce of yeast. Leave the mead to ferment, and when this has ended, put in a quarter of an ounce of isinglass and bung the cask tightly. In six months it should be bottled.

There are a lot of carbs in beer.

Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.

God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation.

I pray on the principle that wine knocks the cork out of a bottle. There is an inward fermentation and there must be a vent.

Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Bifidobacterium lactis, and Bifidobacterium longum

The pH of a must will go up as fermentation progresses.

The trunks of date palms met as though they were corpses mangled by the ants that had penetrated their leaves, while scraps of ripe dates, strewn about beneath them, gave out a fermented smell mixed with that of the date palms and the water-sodden roots.

During Prohibition, enterprising California grape growers kept themselves in business by selling "fruit bricks"—blocks of dried, compressed grapes that were packaged with wine-making yeast. A label warned purchasers not to dissolve the fruit brick in warm water and add the yeast packet, as this would result in fermentation and the creation of alcohol, which was illegal.

Even today, chocolate is made by fermenting the beans for several days to allow richer and more complex flavors to emerge. They are then dried, roasted, and cracked open so that the nibs—the meaty part of the bean—can be extracted. The nibs are ground into a powder or paste that, along with a little sugar, becomes dark chocolate. If milk is added, it becomes milk chocolate. And if the fat, called cacao butter, is extracted by itself and mixed with sugar, that is white chocolate.

most of what we know as rum comes from molasses, not cane juice.

We had arrived at the liquor store by then, and I was gesturing wildly at the shelves around us. "This is horticulture! In all of these bottles!

If we were being honest, we would admit that what a liquor store sells is, chemically speaking, little more than the litter boxes of millions of domesticated yeast organisms, wrapped up in pretty bottles with fancy price tags.