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Fermentation - Coggle Diagram
Fermentation
Alcohol Fermentation
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Byproduct: Carbon dioxide, ethyl alcohol/ethanol
As the microbes break down the starch, they release carbon dioxide which gets trapped by gluten into little bubbles. The alcohol evaporates.
As the microbes break down the fructose, they release alcohol and carbon dioxide. In the wine making process, the carbon dioxide is allowed to escape, but the alcohol remains.
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Byproduct: Carbon dioxide, ethyl alcohol/ethanol
As the microbes break down the starch, they release carbon dioxide and alcohol. The process allows for the carbon dioxide to stay in the alcohol, making it fizzy.
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Byproduct: Carbon dioxide, ethyl alcohol/enthanol
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Lactic Acid Fermentation
Byproduct: Carbon Dioxide, Lactic Acid
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As the microbes break down the lactose, they release lactic acid as a byproduct, which makes the milk more acidic. The acidity denatures the casein proteins and then they curdle, creating sour cream.
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