Figure 1Grapes
The following sections of this BookRags Literature Study Guide is offprint from Gale's For Students Series: Presenting Analysis, Context, and Criticism on Commonly Studied Works: Introduction, Author Biography, Plot Summary, Characters, Themes, Style, Historical Context, Critical Overview, Criticism and Critical Essays, Media Adaptations, Topics for Further Study, Compare & Contrast, What Do I Read Next?, For Further Study, and Sources.
(c)1998-2002; (c)2002 by Gale. Gale is an imprint of The Gale Group, Inc., a division of Thomson Learning, Inc. Gale and Design and Thomson Learning are trademarks used herein under license.
The following sections, if they exist, are offprint from Beacham's Encyclopedia of Popular Fiction: "Social Concerns", "Thematic Overview", "Techniques", "Literary Precedents", "Key Questions", "Related Titles", "Adaptations", "Related Web Sites". (c)1994-2005, by Walton Beacham.
The following sections, if they exist, are offprint from Beacham's Guide to Literature for Young Adults: "About the Author", "Overview", "Setting", "Literary Qualities", "Social Sensitivity", "Topics for Discussion", "Ideas for Reports and Papers". (c)1994-2005, by Walton Beacham.
All other sections in this Literature Study Guide are owned and copyrighted by BookRags, Inc.
Fermentation is a natural metabolic process that produces energy by breaking down carbohydrates (such as sugars) in the absence of oxygen. It occurs in many micro-organisms (such as yeasts), and the end product can be either ethyl alcohol (ethanol) or lactic acid; energy is typically given off in the form of heat. The chemical reaction of this process was first described in 1810 by the French chemist Joseph Louis Gay-Lussac. Fermentation is important to the production of many foods and beverages, the most popular of which are bread, butter, cheese, beer, and wine.
Figure 1Fermented foods first occurred naturally, when stored or forgotten caches were found to be altered but edible. In ancient times, wheat and barley were domesticated, farmed, stored, and used to make breads and porridges—some of which fermented and formed brews. Since that time, the process of fermentation has been used worldwide. Industrial means provide huge quantities of fermented foods, as well as alcohol, which is obtained by DISTILLATION from fermented juices of fruits, grains, vegetables, and other plants.