Ethanol fermentation

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 time intervals. This data could be used to optimize fermentation of yeast by finding the optimum temperature. Based on the research done by Yan Lin et al there were evidence to suggest that “20 -35 degrees is the ideal range for fermentation and at higher…

She found that flour contains a small amount of sugar. After learning that, the author thought, “Wait a minute, how is that possible? That’s not enough to make dough rise,” (Emily Buehler, Enzymes) she then continued searching for information. Soon after, Buehler figured that “the starch in the flour provides most of the sugar for fermentation, and the starch must be broken down into sugar before it can be fermented.”(Emily Buehler, Enzymes) Fermentation is a metabolic process that converts…

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…

(Hayden, Canuel and Shanse), demonstrate the technological viability of brewing. Unlike the arduous process of fine grain grinding involved in breadmaking, brewing would be a more accessible and expedient way for processing these grains. What was the motivation to brew beer? Conventionally, it has been believed that beer was preferred as a safer liquid to drink during times when water sanitation was unreliable (Bamforth). With low pH (3.8–4.6) as well as moderate ethanol content, the…

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…

Critical Issues and Recommendations “Craft Beer” Feel While BBC has reaped tremendous success in the market place as the creator of the craft beer segment, there are those that believe that the company is too large and too well known to be referred to as a “craft” beer. Millennials craving for offerings that are organic, local, authentic, cool, and new aren’t getting what they want from the Samuel Adams brand and have started to turn their back on the company (Crouch, Wasted: How the Craft-Beer…

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.…

Keats loses his vision when he says “I cannot see what flower are at my feet, / Nor what soft incense hangs upon the boughs,” (IV. 41). Afterward, he is granted a heightened sense of smell and invokes this sense with words such as embalmed, sweet, seasonable seasons (an intriguing play on words), hawthorn’s distinct odor, pastoral eglantine, violets’ indirect smell which is significantly “cover’d,” a musk-rose (sounds like some Spanish wine I know), and then tops it off with dewy wine. In stanza…

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…

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…