Tag: Fermentation science

Most people know that alcohol can be acidic, but a lesser-known fact is that red wine is generally more acidic than most beers. This difference isn't arbitrary; it stems from the unique ingredients and fermentation processes involved in producing each beverage. Understanding the specifics can help you appreciate your drink of choice while also considering potential health impacts.

Did you know that yeast activity is highly dependent on temperature, with its optimal growth range being between 75°F and 95°F? Mastering this and other environmental factors is crucial for controlling fermentation and preventing undesirable outcomes like over-developed dough or stuck ferments.

Did you know that ripe bananas can contain up to 0.5% ABV, a similar level to many non-alcoholic beers? The truth behind what fruit has alcohol content is a fascinating topic rooted in the natural process of fermentation, where yeast and sugar combine to create ethanol.

According to scientific studies, simple sugars like glucose are fermented at a significantly higher rate than more complex sugars by yeast. Understanding what is the most fermentable sugar is crucial for controlling the fermentation process in brewing, baking, and other applications, directly affecting the final product's characteristics.