Talk:Fermentation in food processing

message: The original Fermentation article mixed together information about food fermentation and biochemical fermentation and so I created this article to seperate that. Both of the fermentation articles, as well as the Industrial fermentation article could still use better organization I think. More citations as well probably. Jamesters 20:44, 22 July 2006 (UTC)
thread_title: Comments

message: Hi,
I posted a picture of a fermented medlar on the wikimedia commons. In the picture, you can see the fruit blown up like a baloon from fermentation. The file is Fermented.JPG. If someone could post the picture that'd be great.
EdwinAmi (talk) 20:22, 19 June 2010 (UTC)
thread_title: Fruit fermented

message: This discussion moved here from the user talk page for Webaware
When you say wort is too specific, are you referring to brews like chicha (masticated corn) where wort might not be the classical wort as most often understood? Isn't the liquid (spit) in chicha a wort?
Or, from another angle, saying fermentation turns grain into beer is like saying fermentation turns grapes into wine. Technically true, but somewhat lacking on the details / steps involved.
And, to be really nitpicky, it should read "malted grains" not just "grains".
And last, I apologize for not (yet - newly registered as Carbondog) having a registered name here, I'm working on it!
—The preceding unsigned comment was added by Carbondog (talk • contribs) 2006-09-28T08:10:20.
:The reason I reverted your changes about fermenting grains into beer was because wort is specifically the sugary liquid you get from mashing grains and sparging to obtain only the liquid. Not all beers are made this way. 
:Yes, chicha is an example, and the liquid isn't a wort. Chicha, BTW, can be made either by malting the grain or by masticating to introduce enzymes from saliva, and the liquid you ferment in isn't a big pile of spit! (I believe that a third way, once popular in Ecuador, is to use a mould to convert starches to sugars, much like rice wine). 
:Traditional African beers also don't follow the malt / mash / sparge / boil path, and often include unmalted grains and even bread, so it would not be correct to say that they are wort fermentations made just from malted grains. 
:For the Fermentation (food) article, please leave the specifics to the various beer pages, where they belong. cheers, Webaware 23:44, 27 September 2006 (UTC)
thread_title:  [[Beer]] as fermentation of [[wort]] 

message: I have a question.  Decades ago I worked for a winery, and I seem to recall that fermentation stopped when the percent of alcohol exceeded some level that would kill the yeast.  If that is true, I would appreciate it if someone who has the data would put it in the main article on fermentation, and specify what percent of alcohol that is. Olan7allen 06:41, 8 April 2007 (UTC)
replies: text: Actually, some beer yeasts can happily ferment up to 10% or higher. They don't do that in a beer wort because of limited availability of sugars that they can ferment, but if you bung them into a honey solution, they'll happily keep on chomping away. With sufficient micronutrients, nitrogen, and an initial supply of oxygen to promote population growth, a yeast that barely makes 5% can push those boundaries much higher too. You'll find more information on the subject if you Google for "yeast alcohol tolerance". Webaware talk 23:35, 11 April 2007 (UTC)
thread_title: Alcohol tolerance of yeast

message: It's my opinion that the disambiguation of fermentation has been over done.  The biochemical and food articles could easily be merged along with the one concerning tea, etc.  Should I create another one called Fermentation (Beer)??? --Xephael 23:24, 22 August 2007 (UTC)
thread_title:  Proposed merge with [[Fermentation (biochemistry)]] 

message: The stuck fermentation section is beer specific, although this can happen with any type of fermentation. Tuoder (talk) 17:29, 19 June 2009 (UTC)
thread_title: The section on stuck fermentation is beer specific

message: I removed that part.
1. "fermentation" links to fractional freezing, I don't understand why.
2. according to a reference in a wikipedia article, fusel alcohol  has no more significant undesirable health effects than ethanol (see here).
3. If it's worth mentioning that ethanol and other fermentation products are unhealthy, the info should be addded in section 5 (Risks of consuming fermented foods), not in section 2 (Uses).
4. deleterious could be replaced with unhealthy or harmful.
Mariansavu (talk) 07:37, 18 July 2011 (UTC)
thread_title:  Some fermentation products (e.g., fusel alcohol) are deleterious. 

message: :Feel free to state your position on the renaming proposal by beginning a new line in this section with *Support or *Oppose, then sign your comment with ~~~~. Since polling is not a substitute for discussion, please explain your reasons, taking into account Wikipedia's policy on article titles.
*Support a move to a new name per nom as well as the other two related proposed moves.  Food fermentation is not a distinct meaning of "fermentation" but an aspect of biochemical fermentation.  —  AjaxSmack  04:59, 3 March 2013 (UTC)
thread_title: Survey

message: I feel like it should be added as a kind of fermented product, but I am not sure if it sure if it should go under fruit, tea, or a new category, like water.  I think it should have it's own section.  — Preceding unsigned comment added by Jeff.t.mcdonald (talk • contribs) 04:54, 20 September 2013 (UTC)
thread_title:  Water Kefir (Tibicos) 

message: I think that the production of nutrients (e.g. Vitamin B12) should be included or referenced in this article. MaynardClark (talk) 13:09, 7 July 2014 (UTC)
thread_title: Nutritional Byproducts

message: This article seems to only tout the negative effects of fermentation. Much is being written about the probiotic effects in yogurt, for example.65.175.3.10 (talk) 20:54, 21 October 2014 (UTC)
thread_title:  Biased view of fermentation? 

message: Hello fellow Wikipedians,
I have just modified 2 external links on Fermentation in food processing. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20120530081705/http://www.coe.uga.edu/ttie/documents/biotech.pdf to http://www.coe.uga.edu/ttie/documents/biotech.pdf
*Added archive https://web.archive.org/web/20060807175105/http://www.phppo.cdc.gov:80/phtn/botulism/alaska/alaska.asp to http://www.phppo.cdc.gov/phtn/botulism/alaska/alaska.asp
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
Cheers.—InternetArchiveBot (Report bug) 00:24, 31 December 2016 (UTC)
thread_title:  External links modified 

message: An editor has identified a potential problem with the redirect :Fermentation(food) and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 April 6#Fermentation(food) until a consensus is reached, and readers of this page are welcome to contribute to the discussion.  Steel1943 (talk) 18:59, 6 April 2022 (UTC)
thread_title:  "Fermentation(food)" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: The article begins by defining fermentation as occurring "under anaerobic (oxygen-free) conditions", and then shortly goes on to mention vinegar as a product of fermentation - vinegar is a produced by acetic acid bacteria through an aerobic process however. Jamesreadwrites (talk) 11:44, 6 September 2023 (UTC)
thread_title:  Anaerobic conditions 

message: — Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)
thread_title: Wiki Education assignment: The Microbiology of College Life