Sentence examples for length of fermentation from inspiring English sources

Some customers will travel far out of their way to patronize a specific home cook who makes injera to suit individual tastes by varying the length of fermentation or the percentage of teff, as opposed to other grains.

And, as if to indicate its seriousness, the restaurant has not one but two zealous sake sommeliers, conversations with whom resemble a Monty Python sketch: each sake description tops the previous one, in remoteness of town, rarity of rice, temperature of water, length of fermentation.

The final kombucha product contains vitamin C, vitamins B6 and B12, thiamin, acetic acid, and lactic acid, as well as small amounts of sugar and ethanol, depending on the length of fermentation.

The objective of this study was to investigate how the concentration of insoluble calcium phosphate (CCP) that is associated with casein particles and the length of fermentation time influence properties of yogurt gels.

Factors that affect the wine's flavors include length of fermentation, length of the maceration period with skin contact, the level of oak aging, and the degrees Brix of the harvested grapes.

Considering the acarbose and impurity C yield, as well as the length of fermentation period, effect of feeding time on the biosynthesis of acarbose and impurity C was examined at an interval of 24 h after inoculation.

The effect of the initial yeast concentration and the berry/must temperature on the length of the fermentation lag phase and thus the quality of spontaneous fermentation will be investigated in more detail to improve the performance of this device.

The length of the fermentation process was defined as the time when the samples reached the upper limit of acidity degree (40), as stated by the Tarhana Standard.

We hypothesized that by varying the initial milk pH value, the amount of CCP would be modified and that by varying the length of the fermentation time we would influence the rate and extent of solubilization of CCP during any subsequent gelation process.

The characteristics of the yeast and the air temperature determined the length of the fermentation process.

Na-GST-1 protein product of 24 kDa was detectable after 22 h of methanol induction (Fig. 1B, lane 3) and accumulated in the culture supernatant throughout the length of the fermentation (Fig. 1B, lanes 4 6).