The Foods & AMP; Nutrition Encyclopedia explains how apple cider vinegar is produced : Apples basically are mechanically crushed and pressed and adjusted to contain not less than 8 percent, and not more than 20 percent, fermentable sugar.
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The organic components are fermentable sugars ( between 170-230 grams for a dry wine and between 200 and 300 grams per litre or even more for Fortified wines ) and organic acids, especially malic acid and tartaric acid.
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The next step up from extract brewing is to use a diastatically active malt extract to convert starches from other beer adjuncts such as flaked and torrified barleys, flaked and torrified wheat, wheat flour, and flaked oats into fermentable sugars.
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Using a penknife, she slits the first of 12 bags, then pours the grain into an auger that churns it up into a tank called a mash tun, where it will be cooked to create an extract of fermentable sugars.
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Dental plaque can give rise to dental caries ( tooth decay ) the localised destruction of the tissues of the tooth by acid produced from the bacterial degradation of fermentable sugar and periodontal problems such as gingivitis and periodontitis.
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The malting process, which brings out the fermentable sugar while toasting the grain, the type of grain, the hops and the yeast are just some of the variables that make one beer a light, golden lager and another a chocolatey stout.
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In 2011, they were recognized by the US Department of Energy and given 9 million dollars in order for them to improve their integrated process to convert biomass feedstocks into fermentable sugars and then into diesel and other fuel and chemical products.
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Molds are the most prevalent organisms found in Jiuqu and are considered to be the dominant enzymatic agents responsible for liberating glucose and other fermentable sugars from the source of carbohydrates used ( along with the yeast " Saccharomycopsis fibuligera " ).
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A characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so that enzymes present in human saliva can break down the starch into fermentable sugars . ( This principle was originally used also for Japanese sake .)
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In the case of batches of wine produced for the commercial market, the process of alcoholic fermentation must be halted ( less than two grams per litre of fermentable sugar ) and malolactic fermentation carried out . ( less than 0.30 grams per litre of malic acid ).
