Fermentation of alcoholic beverage

Question

24 Nov 2020

Answer :

Word Count : 269

Fermentation naturally occurs in yeast and some bacteria. Alcohol is commercially produced by using yeast. During fermentation, sugar is anaerobically converted into ethanol, water, and carbon dioxide. Louis Pasteur first worked on the living identity of yeast and its capability to convert fruit sugar into alcohol (alcoholic fermentation). He also worked lactic acid production by bacteria (lactic acid fermentation). In today’s time the science that deals with ____ ________ __________ __________ ___ _________ _________.
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