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Zymology, also known as zymurgy (from the Greek: ζύμωσις+ἔργον, "the workings of fermentation") is an applied science which studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
Pasteur performed careful research and concluded,
I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells . . .. If asked, in what consists the chemical act whereby the sugar is decomposed . . . I am completely ignorant of it.
The research efforts undertaken by the Danish Carlsberg scientists greatly accelerated the increase in knowledge about yeast and brewing. The Carlsberg scientists are generally acknowledged[by whom?] as jump-starting the entire field of molecular biology.
- Bread (yeast bread, Sourdough, Salt-rising bread, etc.)
- Pickles (the fermented sort)
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