Describe what happens during fermentation which give rise to alcohol in the fermented food.?

Question

Please be fast. No stupid or funny answers. Thank You

Answer 1

Yeast is the bacteria that causes fermentation. They are little organisms that eat up sugars in foods and burp them out, thus causing the gas bubbles. As the yeast breaks down more and more sugars the mixture can become alcoholic.

Answer 2

Yeast feeds on the sugar in whatever is being fermented (sucrose, glucose, fructose) all of those 'oses. Basically, its waste is the alcohol. Eventually, the yeast consume all of the sugar and die off. The more sugar present, the more the yeast can eat, so it becomes more potent alcohol. By fermentation, you can get a mixture of about 12% alcohol before it becomes toxic to the yeast and they die.

By adding oxygen to the equation, you add an extra oxygen to the alcohol, turning it into acetic acid, which is vinegar. That is why brewing is done in the abscence of oxygen.

Answer 3

It has to have something besides rotting food in it to turn to alcohol. You have to have some source of sugar and some source of yeast. The yeast feeds off of the rotting food and kind of metaphysically barfs back alcohol. If You put 3 or 4 cans of frozen concentrated orange juice in one of those big blue buckets for laundry soap (cleaned of course) and a bunch of sugar and a few cakes or bags of yeast and just wait a couple of days even youll have some bomb strong wine. If your ever in Utah remember that recipe because they dont sell much booze out there that has any strength to it. I think there wierd state ligour store is only open three days out of the week or something. I hope this information is matter of fact enough for you and the importance of your question.

Answer 4

You are doing the food scientis card aren't u? I am doing the same card and ur questions had haelped a lot. Thanx.

Answer 5

hey do u have some more of the answers for the young scientist please tell me ok...