Fermentation Conditions

[cs_content][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Production of Materials‎ > ‎3. Renewable Ethanol‎ > ‎

Describe conditions under which fermentation of sugars is promoted[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]

• The fermentation of sugars to ethanol is promoted by the following conditions:

1. The sugars being in solution (involving mashing of grain or fruit if necessary).
2. The presence of yeast (which contains certain enzymes).
3. A temperature of approximately 37°C (blood temperature).
4. The exclusion of air, which provides low oxygen concentrations.

• Once the concentration of ethanol reaches 14-15% by volume, the yeast can no longer survive, and the fermentation process stops.

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