Saturday, June 24, 2017

5.5: Understand the Role of Yeast in the Production of Beer

FERMENTATION: Chemical Breakdown of a SUbstance by Bacteria, Yeasts, or Other Microorganisms to Release Energy

YEAST IN THE PRODUCTION OF BEER:

PRODUCTION OF BEER
Diagram showing the Process to Produce Beer
EQUATION FOR ANAEROBIC RESPIRATION (YEAST):

Glucose    →    Ethanol    +    Carbon Dioxide
C6H12O6            C6H12O6                                6CO2  

EXPLANATION:

  • Sugar From Plant Material is Converted into Ethanol and Carbon Dioxide by Fermentation
  • Yeast is Used as a Natural Catalyst to Respire Anaerobically to Produce Ethanol and Carbon Dioxide at 37°C (Optimum Temperature for Enzymes in Yeast)
  • Ethanol is Used as Alcohol in Beer and Carbon Dioxide is used for Fizz and Froth

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2 comments:

  1. UnknownSeptember 15, 2019 at 10:20 AM

    The formula for ethanol is C2H6O

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