Title: Unit 1 Glossary
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Unit 1 Glossary

Terms

Term | Definitions
Brine | Water saturated with or containing large amounts of a salt, especially sodium chloride used for preserving and pickling foods. Foods are immersed in salt water and flavorings to pickle and preserv ...
Canning | a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under speci ...
Fermentation | is a metabolic process converting sugar to acids, gases and/or alcohol using yeast or bacteria. In its strictest sense, fermentation is the absence of the electron transport chain and takes a redu ...
Fermentation in Food Processing | the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the ...
PH | in chemistry, pH is a measure of the acidity. Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline. Pure water has a pH very close to ...
Pickling | is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is ...