Triple Science – The Fermentation Process By Arran Gill

Ethanol Fermentation Breakdown of sugars by bacteria and yeasts using a method of respiration without oxygen (anaerobic). The enzymes in yeast break down glucose to give two products: ethanol (alcohol) and carbon dioxide. Fermentation processes have long been utilized in baking bread, making beer and wine, and producing cheese, yogurt, soy sauce, and many other foodstuffs. C 6 H 12 O 6 → 2C 2 H 5 OH + 2CO 2

What is Ethanol? Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colourless liquid. It is a psychoactive drug, best known as the type of alcohol found in alcoholic beverages and in modern thermometers.

When beginning the process of fermentation you must first mix the grape juice with yeast and store in a container at the appropriate temperature. Once the process has begun the yeast will turn the sugar in the grape juice into the alcohol needed. The wine should be fermented in the more traditional wooden barrel or in more modern stainless steel vessels. Depending on the wine you are making, the fermentation process can last for a shorter or longer amount of time. Fermentation Of Wine

Anaerobic Fermentation Alcoholic beverages are defined as beverages that contain ethanol (C 2 H 5 OH). This ethanol is almost always produced by fermentation - the metabolism of carbohydrates by certain species of yeast under anaerobic or low-oxygen conditions. Beverages such as wine, beer, or distilled spirits all use yeast at some stage of their production.

Hydration Of Alkenes Ethanol is manufactured by reacting ethene with steam. The reaction is reversible.

Uses Of Fermentation Alcohol Cheese Yoghurt Soy Sauce Baking Bread

Summary In summary fermentation can be a complicated but very useful tool. It can be done in different ways, and with or without oxygen.