Zymology

Fermentation can be simply defined, in the context of brewing, as the conversion of sugar molecules into ethanol and carbon dioxide by yeast. : {{tmath| \mathrm{ C_6 H_{12} O_6 \rightarrow 2 CO_2 + 2C_2 H_5 OH } }} Fermentation practices have led to the discovery of ample microbial and antimicrobial cultures on fermented foods and products. == History ==

French chemist Louis Pasteur was the first 'zymologist' when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as "respiration without air". Pasteur performed careful research and concluded: The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion, which he termed 'zymase'. The research efforts undertaken by the Danish Carlsberg scientists greatly accelerated understanding of yeast and brewing. The Carlsberg scientists are generally acknowledged as having jump-started the entire field of molecular biology. == Products ==

• All alcoholic drinks including beer, cider, kombucha, kvass, mead, perry, tibicos, wine, pulque, hard liquors (brandy, rum, vodka, sake, schnapps), and soured by-products including vinegar and alegar • Yeast leavened breads including sourdough, salt-rising bread, and others • Cheese and some dairy products including kefir and yogurt • Chocolate • Coffee • Dishes including fermented fish, such as garum, surströmming, and Worcestershire sauce • Some vegetables such as kimchi, some types of pickles (most are not fermented though), and sauerkraut • A wide variety of fermented foods made from soybeans, including fermented bean paste, nattō, tempeh, and soya sauce == Notes ==