BI266 Lecture Notes - Lecture 14: Fetal Alcohol Spectrum Disorder, Philtrum, Club Deportivo Palestino
Document Summary
Alcoholic fermentation (ethanol fermentation) is a biological process in which sugars from plants (e. g, glucose, fructose, and sucrose) are converted into cellular energy, ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is an anaerobic process. The ancient tradition of cider- or wine- making. Discovered independently in many geographical areas by many civilization. Although grapes have been the main source of wine, other fruits have probably used as well. Most important civilizations empirically discovered fermentation and produced an alcoholic beverage from grapes (wine) or from other fruits (cider). Yeast (saccharomyces cerevisiae) is p(cid:396)ese(cid:374)t i(cid:374) (cid:374)atu(cid:396)e a(cid:374)d the (cid:862)dis(cid:272)o(cid:448)e(cid:396)(cid:455)(cid:863) of (cid:449)i(cid:374)e (cid:373)aki(cid:374)g (cid:449)as probably accidental. Whethe(cid:396) f(cid:396)o(cid:373) t(cid:396)a(cid:374)s(cid:272)au(cid:272)asia o(cid:396) the nearby taurus or zagros mountains, it is hypothesized that this wine culture spread southwards and eventually westwards around the mediterranean basin, together with the transplantation of cultivated grape cuttings. Viticulture- the science of growing grapes (vitis vinefera)
