Food Grade Disinfection

Yeast fermentation is a process that converts sugar into alcohol and carbon dioxide through aerobic respiration. It is widely used in the production of alcoholic beverages such as beer and wine.

It is important to notice that lactic acid bacteria do ferment sugar into lactic acid. This process is known as lactic acid fermentation and is commonly used in the production of fermented foods. Controlling lactic acid levels is indeed important in the manufacturing process of these foods to ensure proper taste, texture, and preservation.

By combining our ozone treatment with hydrogen peroxide, we increase the Oxidation Reduction Potential (ORP or Redox Potential) of the water. The higher the reading, the more oxidizing it is. 

 

 FRUIT JUICE AND EMPTY TANK STERILIZATION

Disinfecting the natural way