In today's winery, most fermentations are managed so as to create the ideal conditions for directing a yeast fermentation in ...

At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Ethanol production and glucose concentrations were measured off-line by ... at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...