|
|
| (One intermediate revision by one other user not shown) |
| Line 1: |
Line 1: |
| {{redirect|Zymurgy|the American beer newsletter|Brewers Association#American Homebrewers Association}}
| | Name: Cindy Castles<br>Age: 31<br>Country: United Kingdom<br>Home town: Britannia <br>ZIP: Ol13 5jn<br>Street: 68 Iffley Road<br><br>Here is my site - [http://games.waizon.com/profile/350778/je35a/ brandname case.] |
| {{unreferenced|date=November 2011}}
| |
| '''Zymology''' is the study of ''zymurgy'' (from the Greek: ζύμωσις+ἔργον, the workings of fermentation), the area of applied science related to [[Ethanol fermentation|fermentation]]. It deals with the biochemical processes involved in fermentation, with [[yeast]] and [[bacteria]] selection and [[physiology]], and with the practical issues of fermentation, including [[brewing]], [[wine making]], [[yogurt|fermenting milk]] and other [[List of fermented foods|fermented foods]]. Zymology is also known as zymurgy.
| |
| | |
| == Fermentation ==
| |
| {{see also|Yeast in winemaking}}
| |
| Fermentation can be simply defined, in this context, as the conversion of [[sugar]] molecules into [[ethanol]] and [[carbon dioxide]] by [[yeast]].
| |
| : <math> | |
| C_6 H_{12} O_6 \Rightarrow 2 CO_2 + 2C_2 H_5 OH
| |
| </math> | |
| | |
| ==History==
| |
| [[France|French]] chemist [[Louis Pasteur]] was the first ''zymologist'', when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as ''respiration without air''.
| |
| | |
| Pasteur performed careful research and concluded, ''"I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells . . .. If asked, in what consists the chemical act whereby the sugar is decomposed . . . I am completely ignorant of it."''.
| |
| | |
| The [[Germany|German]] [[Eduard Buchner]], winner of the 1907 [[Nobel Prize]] in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed ''[[zymase]]''.
| |
| | |
| The research efforts undertaken by the [[Denmark|Danish]] [[Carlsberg Laboratory|Carlsberg]] scientists greatly accelerated the increase in knowledge about yeast and brewing. The Carlsberg scientists are generally acknowledged{{by whom|date=May 2012}} as jump-starting the entire field of [[molecular biology]].
| |
| | |
| ==Products==
| |
| | |
| * [[Beer]]
| |
| * [[Wine]]
| |
| * [[Cider]]
| |
| * [[Mead]]
| |
| * [[Perry]]
| |
| | |
| ==External links==
| |
| *[http://www.makewine.com/winemaking/general/yeast/ Fundamentals of winemaking: zymology]
| |
| | |
| [[Category:Biochemistry]]
| |
| [[Category:Brewing]]
| |
| [[Category:Oenology]]
| |
| | |
| {{wine-stub}}
| |
Name: Cindy Castles
Age: 31
Country: United Kingdom
Home town: Britannia
ZIP: Ol13 5jn
Street: 68 Iffley Road
Here is my site - brandname case.