Abstract

ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS

Rupali Rajiv Kumar*

Abstract

Alcoholic aging is a biotechnological procedure achieved by yeast, a few sorts of microscopic organisms, or a couple of different microorganisms to change over sugars into ethyl liquor and carbon dioxide. It utilizes yeast cells for fermentation. Up to this point it was impractical to mature without yeast cells however this following methodology has make it possible. And with the assistance of zymase, sugar is aged without living cells.

Keywords: Fermentation, Alcoholic aging, Liquor maturation, ethanol aging, anaerobic pathway, compacted yeast, Dialyse.