Fermentations [noun]

On his popular series for the Bon Appétit Test Kitchen video channel, “It’s Alive,” host Brad Leone walks viewers through the process of making foods that involve fermentation or preservation, such as kimchi, pickled onions and kombucha.

Otherwise, fermentation could proceed too fast, which often leads to loaves without sufficient structure.

Yeast is then added to trigger fermentation, turning the sugars into alcohol.

Creo is turning to an extraction process that uses fermentation.

However, it’s only in the past 50 years that scientists have come to understand fermentation well enough to sustain it at scale.

Following the secondary fermentation, the wine was aged for 20 months in a cellar.

The process is similar to using yeast to make alcohol, with the proteins resulting as a byproduct of the fermentation process.

Howell hopes vintners may someday be able to manage microbes in the soil and throughout the fermentation process to bring out the best of the local microbial terroir.

It is produced abundantly when vegetable matters are burnt, as also during respiration, fermentation, and many other processes.

Attention to this point is of great moment, and materially affects the fermentation.