Fermentation and alcohol production By Claire Elliott

Fermentation Fermentation, also known as alcohol fermentation, is the breakdown of sugars by bacteria and yeasts using a method of respiration, without the need for oxygen. These bacteria and yeasts are microorganisms such as; glucose, fructose and sucrose, are converted in to energy for cells. The products of this process are; ethanol and carbon dioxide as metabolic waste products. When the solution reaches about 15% ethanol then the enzymes cant function and the process of fermentation ends.

Fermentation continued... Fermentation is used for bread making and the production of wine. It is also used to make products such as; cheese, yogurt and soy sauce. The word equation for fermentation is: glucose → ethanol + carbon dioxide. The symbol equation is: C6H12O6 → 2C2H5OH + 2CO2 yeast

Alcohol Alcohol fermentation is made by the fermentation of yeast and bacteria. If Lactobacilli Lindneri is used in the process of fermentation then the taste of the alcohol is changed. For example, when making beer, if Lactobacilli Lindneri is added then the taste will become very vinegary.

Alcohol continued... Alcohol fermentation is an example of anaerobic respiration. This means that the process is of fermentation is carried out, without the need for oxygen. The word equation for alcohol fermentation is: glucose → alcohol + carbon dioxide. yeast

Wine making (vinification) Wine can be made into two different types, these are; still wine (without carbonation) and sparkling wine (with carbonation). Inbottled fermentation Steel tanks

Bibliography http://encyclopedia.farlex.com/Fermentati on+Process http://www.tempeh.info/fermentation/alco hol-fermentation.php 21st Century Science text book AQA AS level chemistry