BACK TO PREVIOUS PAGE

Fermentable

Fermentable. Any substance of a carbohydrate (q.v.) nature that is included in a product formula (q.v.) and will either directly sustain yeast fermentation (q.v.), or whose hydrolytic degradation products are capable of doing so. The substance is ultimately converted into ethanol (q.v.) and carbon dioxide (q.v.) as end products of the yeast's enzymatic activity.