Fermentation

Jenna Bach Marula Wine: Marula Sunrise Organic Chemistry Investigation Table of Contents Introduction Hypothesis Report Method Apparatus Tabulation of data Graph Analysis of results Evaluation of Investigative Procedure Conclusion Bibliography and Referencing Introduction The fermentation of the fruit can occur naturally by crushing up the fruit and leaving the skins in the mix for a day as the skin has natural yeast which can aid in the fermentation process. The fermentation process occurs in carbon dioxide and oxygen; the mixture is oxidised, and the sugar and ethanol react to form carbon dioxide and ethyl alcohol. The yeast will use up all the oxygen as it ferments the sugars. The process will be sugar…

answer the question, will cinnamon, baking soda, or vanilla extract affect the rate of fermentation? Alcoholic fermentation is the anaerobic processes (doesn’t require oxygen) of converting glucose into cellular energy. 2 pyruvates and 2 NADH are turned into 2CO2 and 2 NAD+. The process of alcoholic is carried out by yeast. Yeast is a microorganism and use anaerobic respiration. The yeast cells produce alcohol and carbon dioxide by eating sugars. The carbon dioxide that is released caused the…

Introduction: Based on preliminary research, the hypothesis of the present study was that at temperatures higher or lower than 40 degrees Celsius fermentation is inhibited. Alcoholic fermentation is used in food production such as brewing, winemaking, and baking (Campbell). Thus optimizing fermentation and understanding the effect of various environmental factors can have important economic and social benefits. The production of CO2 is being assessed to show the rate of fermentation at certain…

Fermentation has been used by mankind for centuries to make useful products such as cheese, breads, yogurts and alcohol beverages. During fermentation, some strains of yeast decompose sugars to derive energy, and in the process they produce ethanol as a waste product. When bread dough is being made, yeast is added to make dough rise. This occurs because the yeast ferments sugar releasing carbon dioxide which causes the dough to rise and creates holes in the bread. This carbon dioxide released…

The activities alcohol fermentation and lactic acid fermentation allowed each group to gain a visual understanding of the way fermentation works. In the unrestricted alcohol fermentation part of the activity, each group had their own glass fermentation chamber to pour a solution in. In my group’s fermentation chamber we used starch solution alone. In the alcohol fermentation groups had a total of eight combinations to put into test tubes. In the lactic acid fermentation groups were able to make…

Alcoholic Fermentation in Yeast By: Jettica Williams BIOL 1107 Lab October 10, 2016 Prepared for Mrs. Whitney Lab Course Introduction: During this experiment, we investigated the alcoholic fermentation in a single- celled fungus, which is yeast. Fermentation is activity of decomposition carbohydrates whereas deterioration incurring foods have protein. During the fermentation process usually do not generate reek and usually produced carbon dioxide gas, but marked by hydrogen sulfide gas…

There are two yeasts genera that frequently isolated from pollen and honey of stingless bee hive, which includes Candida and Starmerella (Rosa et al., 2003; Teixeira et al., 2003; Daniel et al., 2013). Rosa et al. (2003) also reported that other genera of yeasts have been found in propolis, adult bees, the colony trash deposit area, and less in the honey. According to Menezes et al. (2013), yeasts have the important potential roles for the meliponine colonies as similar as the bacterial roles.…

The process of red-winemaking reveals the raw material involved and any by-products that may be created during the process. Ripped grades are harvested and its pulps are fermented along with its skin and yeast. Over a week’s of fermentation yeast reacts with the sugar within the grapes and convert the sugar into ethanol and carbon dioxide. Carbon dioxide is lost to the atmosphere and ethanol remains. After fermentation, malo-lactic conversion takes place, the malic acid found in grapes is…

Evaluating the benefits and problems associated with malolactic fermentation of Merlot wines Emma Bruwer, 16122364, BSc Agric (Viticulture and Oenology), J.H Neethling Building, Victoria Street, Stellenbosch University. Rudi Scholtz, Thelema Mountain Vineyards, Helshoogte Pass, Stellenbosch. August 2015 ABSTRACT Malolactic fermentation is the conversion of harsh and acidic malic acid to a more desirable form of lactic acid in wine by Lactic acid bacteria, after the completion of alcoholic…

Abstract: Fermentation of sucrose with brewer yeast catalyst was successfully conducted to yield ethanol with 70.2 % conversion of sucrose. Based on the graph of Refractive Index vs % ethanol (v/v), 32.8% of ethanol was determined to be in the distillate solution with corresponding Refractive Index of 1.3555 Statement and purpose The purpose of this experiment was to determine the % of ethanol (v/v) in the resulting solution and the % conversion of sucrose Introduction The fermentation 17.1 g…