Meanings of alcoholic fermentation in inglés

This is not due to the absence of key enzymes of alcoholic fermentation.

Fundamentally beer is the product of the alcoholic fermentation by yeast of extracts of malted barley.

Its important source lies in its formation by the ''spirituous'' or '' alcoholic fermentation'' of saccharine juices.

Judging from the results, Professor Erni believes 'that alcoholic fermentation is caused by the development of fungi.

We ourselves, for the reasons, mentioned, did not obtain a simple alcoholic fermentation any more than Liebig did.

This alcoholic fermentation by-product is highly detrimental to wine quality and, in some cases, levels may even exceed legal limits.

This paper reviews the current status with respect to alcoholic fermentation of the main plant biomass-derived monosaccharides by this yeast.

Oxygen is not a key factor in this phenomenon since under oxygen limitation alcoholic fermentation of maltose was not triggered.

By a rare accident we might get the true alcoholic fermentation, but the odds against obtaining it would be enormous.

These two fungal genes may be applicable to metabolic engineering of Saccharomyces cerevisiae for the alcoholic fermentation of hemicellulosic materials.

However, the use of starter needs to better understand the effect of the interaction between starter and native microorganisms during alcoholic fermentation.

The enzyme is easily mass-produced in aerobic glucose-limited fed-batch cultures, in which the specific growth rate is controlled to prevent alcoholic fermentation.

He was a chemist, and the work in which he was now engaged was the study of alcoholic fermentation in vinous liquors.

Respiration and alcoholic fermentation occurred simultaneously and the catabolite fluxes through these processes were dependent on the magnitude of the oxygen feed.

These are remarkable facts, which are, however, at present but vaguely connected with the alcoholic fermentation of sugar by means of yeast.

The mechanism of alcoholic fermentation is discussed in the article FERMENTATION, and the manufacture of alcohol from fermented liquors in the article SPIRITS.