The chemical process of fermentation is relatively consistent no matter what is being fermented: starches are converted into sugars, sugars are consumed by yeast, and at certain temperatures yeast will create alcohol and carbon dioxide. While the science of fermentation may be the same, the art of fermentation creates a bouquet of flavors, aromas, colors, and alcohol levels. The art and science of fermentation uses a language all of its own.
Blog
A Crash Course on High-Quality CBD Extraction
Increased research on the potential benefits of cannabidiols (CBD and THC) extracted from cannabis plants has led to growing popularity in CBD and THC oils. These high-value extracts require careful extraction methods to go from cannabis plant to oil. Here are a few of the most common CBD and THC extraction methods. CBD vs. THC- […]
Dairy and Milk Coolers
Process cooling has a place in many industries, and is no stranger in the world of dairy production. What role do dairy and milk coolers have in getting milk ready for consumption?
Deionized Water in Process Cooling
What’s so bad about ion? Well, for everyday use…there is nothing bad about ions. They are in the water you use every single day. But for industrial purposes, these ions act as impurities that can interfere with and even damage sensitive equipment. Using deionized water instead of tap water is crucial in many industries.
Wine Temperatures: Fermentation and Storage
Grapes take quite a journey from vine to wine. Depending on the type of wine, that journey can be a lengthy one. A lot of different factors influence the quality of a finished wine, and temperature control is the key to ensuring wine finishes that journey.
