Just as sloe gin uses sloes only as a flavourant, in-contrast to malt whisky that actually uses malted barley as a source for the fermentable sugars.
22.
Today fermentable sugars such as glucose are being produced from starch ( e . g . corn and wheat ) to produce ethanol, polyesters and plastics.
23.
The giant core of the plant, called the " pina " ( pineapple ), is split open and cooked to turn the starches to fermentable sugars.
24.
In homebrewing, a refractometer is used to measure the specific gravity before fermentation to determine the amount of fermentable sugars which will potentially be converted to alcohol.
25.
The beer is packaged before all of the fermentable sugars have been converted to alcohol by the yeast, earlier in the process than is typical in beers.
26.
In homebrewing, adding priming sugar or malt extract at bottling time to beer that has had its fermentable sugar content totally consumed is the safest approach to carbonation.
27.
The amount of fermentable sugars is often low and needs to be supplemented by a process called chaptalization in order to have sufficient alcohol levels in the finished wine.
28.
Therefore, foods at particular risk to spoilage by this yeast usually have low pH ( 2.5 to 5.0 ), low a w and contain sufficient amounts of fermentable sugars.
29.
"Saccharomyces " yeasts have been genetically engineered to ferment xylose, one of the major fermentable sugars present in cellulosic biomasses, such as agriculture residues, paper wastes, and wood chips.
30.
They have found that the enzymes inherent in the bacteria and protozoa that inhabit the digestive tracts of the household termite efficiently convert 95 % of cellulose into fermentable sugars.
