Making Beer
Chemistry Question? How is fermentation used in the manufacture of beer.?
This chemistry question one that you should know how we use fermintation for making beer or wine, any web site with information are greatly appreciated. thanks
In developing beer, alcoholic fermentation is the transformation of sugar into carbon dioxide gas (CO2) and ethyl alcohol. This process is carried out by enzymes yeeast. This is in fact a complex series of conversions that carry out the conversion of sugar to CO2 and alcohol. Yeast is a member of the family of plants and development of beer use sugar fungi form of yeast. These cells get energy from the decomposition of sugar. The byproduct, CO2, bubbles through the liquid and dissipates into the air. The other by-product alcohol, remains in the liquid which is great for us, but not for yeast, as yeast dies when the alcohol exceeds its tolerance level. Brewer's yeast tolerate up to 5% alcohol. Beyond this alcohol level the yeast can not continue fermentation. yeast Wine on the other hand tolerates up to 12% alcohol. The level of tolerance to alcohol by yeast varies from 5% to about 21%, depending on the strain of yeast. The process fermentation has other limits such as temperature. More than 27C kills the yeast and less than 15C results in yeast activity which is too slow. The amount of sugar in the solution may be too much and this can prevent fermentation. Some recipes suggest adding the sugar in parts throughout fermentation rather than all at principle. This is especially true if the beer is aimed at producing a high level of alcohol. Some yeast strains have evolved to support higher levels of sugar. The yeast as Tokay and Sauterne. The normal, home brewing, fermentation is in two parts. Part 1 aerobic (oxygen present) This is the fast initial process in which the yeast is doubling its colony size every 4 hours. (Usually 24-48 hours) Part 2 Anaerobic. (Without the presence of oxygen) more slow yeast activity and focuses on converting sugar to alcohol, rather than increasing the number of yeast cells. (This process can take from days or weeks depending on the yeast and the recipe) The overall process of fermentation is to convert the sugar glucose (C6H12O6) to alcohol (CH3CH2OH) and carbon dioxide gas (CO2). The reactions within the yeast to make this happen are very complex, but the general process is as follows: C6H12O6 ====> 2 (CH3CH2OH) + 2 (CO2) Sugar ====> Alcohol + Carbon dioxide gas (Glucose) (Ethyl alcohol) Note: The sugars can be used a number of fermentable sugars. These sugars are converted to glucose by enzymes that then Convera prefer to alcohol and CO2 distillation of peach brandy, or rum myself, but it requires patience, as the aging process mellows flovor. Hope this helps.
How to make beer (part 1)