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Updated: May 19, 2025
This mycoderm is the principal agent in the acidification of wine, and it is it that takes oxygen from the air and fixes it in the alcohol to convert it into vinegar. If the pellicle that forms becomes immersed in the liquid, the wine will cease to sour.
Should the mycoderm cease to grow, the bond which unites the constituent parts of the cellular contents is loosened, and it is through the motion produced therein that the cells of yeast bring about a disarrangement or separation of the elements of the sugar into molecules."
It is through it alone that an albuminous substance and sugar are enabled to unite and form this particular combination, this unstable form under which alone, as a component part of the mycoderm, they manifest an action on sugar.
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