Fermentation

-- Fermentation tubes.] ~Fermentation Tubes~ (Fig. 21).

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Fermentation is produced by various bacteria and yeasts, which produce the lactic acid as a waste product.

Lactose and Fermentation Steve Carper 2008

Fermentation is the natural process by which the sugar in the grape juice is transformed into alcohol (the juice is transformed into wine) through the action of yeast.

Wine, anyone? (episode 1) Jerine 2005

Fermentation is the natural process by which the sugar in the grape juice is transformed into alcohol (the juice is transformed into wine) through the action of yeast.

Archive 2005-10-01 Jerine 2005

Fermentation is not a direct expression of life by yeast cells; the cells can be killed and destroyed, while the ferment remains.

Nobel Prize in Chemistry 1907 - Presentation Speech 1966

There's a Nor'wester Professorship in Fermentation Science at Oregon State University, created by the Nor'wester Brewing Company, and a Rubbermaid Home Products Courtyard at Ohio State.

Feeling Entitled? 2005

There's a Nor'wester Professorship in Fermentation Science at Oregon State University, created by the Nor'wester Brewing Company, and a Rubbermaid Home Products Courtyard at Ohio State.

Feeling Entitled? 2005

Johnston's Chemistry of Common Life, vol. 2, Chaptal's Chemistry, in its relations with Agriculture, chapter on "Fermentation," Ure's Dictionary of Arts, article Wine, "Fermentation," etc., may be consulted for information as to the processes of wine making.

Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural. Being also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants, and Shrubs 1863

The rest of the winners haven't been posted yet, but keep an eye out for them over at Fermentation.

LENNDEVOURS Wins "Best Single-Subject Wine Blog" Award 2009

Each chapter starts with a very detailed overview of its topic - Fermentation, Quick Breads, Pies and Tarts, Mousse, etc - and is loaded with photos of the processes and techniques it describes, as well as charts, tables and discussions that detail the advantages, disadvantages, and effects of various ingredients, methods and techniques.

Baking Bites » Print » Advanced Bread and Pastry 2009