Fermantation

Fermantation

Beer and wine are produced from carbohydrates such as sugars and starch.
Many fruits, such as grapes contain natural sugars.
Other crops such as wheat, barley and rice, contain starch that can be broken down into sugars (e.g. glucose).
Yeast is a single-celled fungus that can use sugars for a type of respiration that produces ethanol.
Fermentation is controlled by enzymes, which the yeast cells release.
Fermentation must happen in anaerobic conditions and must be kept warm.
1. This is because the yeast works best in warm conditions.
If the temperature is too low the reaction is very slow, but at high temperatures the yeast is killed.
If oxygen is present aerobic respiration will take place, producing carbon dioxide and water but no ethanol.

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