Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why does the rate of fermentation change over time?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why does the rate of fermentation change over time?),it will help you,my kids.
Answer:
Fermentation is the process of converting sugar into alcohol. The rate changes because as the process continues the amount of sugar decresses.
this is also why dry wines tend to have a higher alcohol content than sweet wines.
check out this link for more infomration http://en.wikipedia.org/wiki/fermentatio...
Because the sugar is consumed by fermentation.
Because the varying levels of yeast will continue to ferment with time. The more oxygen taken out the better.
slows way down when the aging is near done
could be all the sugar is gone, if you used sugar
I make home made sauerkraut-takes 6 weeks, the first 3 weeks it ferments like wild, then slows down, last week near none and all I use is cabbage and canning salt
As the amount of alcohol in the solution increases, and the amount of available sugar decreases. the environment of the solution becomes progressively less hospitable to the organisms in it. Thus there are gradually fewer and fewer live yeast cells or bacteria to continue fermentation.
Also, beer-drinkers, you are drinking microbe pee. Thank you.
Let's take a typical fermentation cycle and assume that the temperature is kept under control so the yeast does not get killed prematurely by the heat generated during the process.
In the beginning, the number of yeast is limited to what you add to inoculate the brew which is usually a minuscule percentage of the volumn. So things start off kinda slowly.
Then over time, the brew will come alive as the yeast multiply in a geometric rate and peaks out when there is just enough sugar to feed the mass of yeast in the mash.
In the end, the yeast will all eventually die due to the lack of sugar (food) or the high alcohol content (by product) or a combination of both. Thus bringing the process to a stop.
because there is less sugar to convert into alcohol as fermentation takes place over time.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why does the rate of fermentation change over time?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why does the rate of fermentation change over time?),it will help you,my kids.
Answer:
Fermentation is the process of converting sugar into alcohol. The rate changes because as the process continues the amount of sugar decresses.
this is also why dry wines tend to have a higher alcohol content than sweet wines.
check out this link for more infomration http://en.wikipedia.org/wiki/fermentatio...
Because the sugar is consumed by fermentation.
Because the varying levels of yeast will continue to ferment with time. The more oxygen taken out the better.
slows way down when the aging is near done
could be all the sugar is gone, if you used sugar
I make home made sauerkraut-takes 6 weeks, the first 3 weeks it ferments like wild, then slows down, last week near none and all I use is cabbage and canning salt
As the amount of alcohol in the solution increases, and the amount of available sugar decreases. the environment of the solution becomes progressively less hospitable to the organisms in it. Thus there are gradually fewer and fewer live yeast cells or bacteria to continue fermentation.
Also, beer-drinkers, you are drinking microbe pee. Thank you.
Let's take a typical fermentation cycle and assume that the temperature is kept under control so the yeast does not get killed prematurely by the heat generated during the process.
In the beginning, the number of yeast is limited to what you add to inoculate the brew which is usually a minuscule percentage of the volumn. So things start off kinda slowly.
Then over time, the brew will come alive as the yeast multiply in a geometric rate and peaks out when there is just enough sugar to feed the mass of yeast in the mash.
In the end, the yeast will all eventually die due to the lack of sugar (food) or the high alcohol content (by product) or a combination of both. Thus bringing the process to a stop.
because there is less sugar to convert into alcohol as fermentation takes place over time.
correctness,It's Non-profit and only for informational purposes.
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