Chef at 14:50, 19 April 2015

2015-04-19T14:50:39Z

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|title=Fermenting: Cooking Wiki
|titlemode=replace
|keywords=#fermenting #kimchi #yeast #alcohols #cookingmethods #yogurt #pickledcucumbers #cider #alcoholicbeverages #carbohydrates #beer
|hashtagrev=12032020
|description=Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions
}}


[[Image:Sourdough-ferment.jpg|300px|thumb|right|Sourdough fermentation]]
'''Fermentation''' in food processing typically refers to the conversion of [[sugar]] to [[alcohol]] using [[yeast]] under anaerobic conditions. A more general definition of fermentation is the chemical conversion of [[carbohydrates]] into [[alcohols]] or acids. When fermentation stops prior to complete conversion of [[sugar]] to [[alcohol]], a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce [[alcoholic beverages]] such as [[wine]], [[beer]], and [[cider]]. Fermentation is also employed in preservation to create lactic acid in sour foods such as [[pickled cucumbers]], [[kimchi]] and [[yogurt]].
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[[Category:Cooking methods]]

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Fermenting - Revision history

Chef at 14:50, 19 April 2015