Fermentation: Wine

 

Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide using yeast, bacteria under anaerobic conditions. Basically fermentation is the conversion of sugar into ethanol. This process can convert juice into wine, grain into beer, and carbohydrates into carbon dioxide to leaven bread. This process serves five purposes: enrich diets, preserve food, enrichment of food substrates, elimination of antinutrients, and decrease cooking time.

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