Fermentation
The fermentation is the chemical reaction of partial demolition on carbohydrates (glucose) with the formation of simpler compounds (alcohol and carbon dioxide) that occurs thanks to some microorganisms, the saccharomicetes, and in some particular conditions that influence the phenomenon. The most important reasons influencing fermentation are: the temperature, the oxygen of air, the sulphurous anhydride and the carbon dioxide.
Font: L.S. Lenormand, L'Art du distillateur, Parigi 1817.
