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CH213L Fermentation Lab Report: Home

The Alverno Library CH213L LibGuide is a collaborative collection of information designed to help students successfully complete the CH213L fermentation lab report.

Getting Started

This LibGuide provides information and resources that will help you successfully complete the CH213L Fermentation Lab report.

Off campus? Use your Alverno network username and password to log in and access our e-resources.

Find Books



In-text Citations

In text image

Visit the APA Style website for more information on the author-date citation system and citing in-text.

Need a handout?


Use NoodleTools to create accurate citations, reference lists, and annotated bibliographies. For best results, use it in conjugation with the APA manual or the APA Style website.

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Need more resources? Visit the library's Citing Sources LibGuide.

Library Instruction Video


Blank Search Strategy Worksheet (fillable form) - Use to identify key concepts & brainstorm synonyms to use as search terms to find resources for the CH213L fermentation lab assignment

Need an example?
Shaking & Fermentation - Does shaking increase the rate of fermentation of sucrose by yeast?

Plagiarism Guide

Click here to access the Plagiarism Guide and quiz.

Plagiarism guide

Ebooks for CH213L

Click any cover to access an ebook. If you are off campus, you may be asked to enter your Alverno user name and password.

Use Ebook Central to find more titles. Try keywords like: chemistry, biochemistry, food chemistry, wine making, beer making, brewing, fermentation, etc.

Need more information on how to search ebooks? Click here to access a video that may help.

Physical books for CH213L

Click here to view a list of books placed on reserve for CH213. Or, scroll for more titles. Click any cover to view information about the book and visit the library to borrow it.

Introductory food chemistryPrinciples of brewing science bookUnderstanding wine technologyFennema's food chemistryHow baking worksYeast a practical guide to beer fermentationBrewing yeast and fermentationBiochemistry Voet Biochemistry Garrett Biochemistry Stryer  Biochemistry Berg Biochemistry McKee Fundamentals of general, organic, and biological chemistry Lehninger principles of biochemistry (4th edition) Wine microbiology The Oxford companion to beer Introductory chemistry  General, organic, and biological chemistry General, organic, and biochemistry Food the chemistry of its components  Food microbiology Food chemistry Belitz Chemistry Chang Biochemistry and molecular biology Elliott Medical biochemistry the big picture   

Use TOPCAT to find other titles. Try keywords like: chemistry, biochemistry, food chemistry, wine making, beer making, brewing, fermentation, etc.


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Alverno Library Information

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Library Liaison

Dolores Skowronek's picture
Dolores Skowronek
Alverno College Library
Office FO 237
(414) 382-6184

Date Updated

12/11/20 DS