In his quest, he decided to use sugars for his experiments ... modern understanding of the fermentation process comes from the work of the French chemist Louis Pasteur (Figure 2).

Dr. Louis Pasteur studied tartaric acid, a blackish purple substance that grows on the back of wine barrels. By studying this byproduct of wine fermentation that he called "wine diamonds," Pasteur ...

At the time, it was widely believed that putrefaction – the spoiling of food – and fermentation ... largely ignored until Louis Pasteur carried out his own detailed experiments that disproved ...

Louis Pasteur’s breakthrough discoveries unlocked the world of microscopic organisms that live inside our bodies.

It was about a man named Louis Pasteur who believed in himself and ... Louis was the first to show that fermentation required an organism - yeast, and was not a chemical process.