fermentation

Glossary and abbreviations

ABV is the abbreviation for “Alcohol by volume”. Actually, it is the measurement of the percentage volume of alcohol by volume of the beverages (beer, liquor, wine, spirits…). Alcohol by volume (abbreviated as ABV, abv, or alc./vol.) is a standard measure, it is defined as the number of millilitres (ml) of pure ethanol present in 100 ml of solution at 20 °C (68 °F). (more…)

What is Malt?

Malt are germinated cereal grains that have been dried in a process known as “malting”. More precisely, malting is a general term used for a process of converting barley or other cereal grains into malt, for use in brewing, distilling, or in foods. These grains soaked and drained to initiate the germination of the plant and takes place sometimes called a malthouse, or a malting floor. (more…)

What is Fermentation?

Is a chemical process by which glucose (sugar) is transformed in ethanol anaerobically (the absence of oxygen). This process was not identified until the 19th century by a French chemist and microbiologist Louis Pasteur used the term fermentation to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (it means, fermentation was caused by living cells!); he also recognized that alcohol and carbon dioxide are not the only products of fermentation.

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What is Alcohol?

Alcohol or, scientifically, ethanol is a colourless liquid with an intense, penetrating aroma. It has distinct properties: it is a volatile flammable liquid that is found in alcoholic beverages like wines (about 13%), beers (5%), spirits (50%) or overproof spirits (70%), etc. Although used as an industrial solvent, antiseptic and as fuel.

Ethanol occurs naturally through fermentation, in which yeast converts fructose (sugar) into alcohol, heat and carbon dioxide. This occurs automatically in ripe fruit as well as in other foodstuffs. For example ripe banana and bread.

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