Is it
2006-08-03 17:54:34 · 8 answers · asked by Aqib 2 in Science & Mathematics ➔ Chemistry
Yeast consume carbohydrates and produce ethanol as a by-product. When the ethanol content reaches about 14 percent, the yeast die. This is why naturally fermented wine has about 14 percent alcohol. Liquors with higher alcohol content are fermented, then distilled to concentrate the ethanol.
2006-08-03 19:02:06 · answer #1 · answered by wcholberg 3 · 0⤊ 0⤋
Yeast uses sugars for food . In digesting tem it makes ethanol and CO2. In wine we are looking for the alcohol. In bread we are looking for the CO2 for rising.Bacteria pesent on grapes can cause the alcohol to further ferment into acid.
2006-08-07 20:52:47 · answer #2 · answered by science teacher 7 · 0⤊ 0⤋
I thought that sugars/carbohydrates and yeast make ethanol. This is used to produce alcohol from corn, etc.
2006-08-04 01:49:31 · answer #3 · answered by rscanner 6 · 0⤊ 0⤋
yeasts assimilate ethanol to give up co2 & h2o the energy released in the form ADP & ATP is used by yeasts for their metobolic activities
2006-08-04 01:04:37 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If you continue the fermentation of wine after alcohol is formed it continues the oxidation and you end up with acetic acid. That is how natural vinegar is made.
2006-08-04 08:12:56 · answer #5 · answered by Chinu 2 · 0⤊ 0⤋
As far as I know, ethanol will denature the yeast and so, no reaction will occur... Please let me know if i'm wrong.
2006-08-04 02:02:48 · answer #6 · answered by mauridhan 1 · 0⤊ 0⤋
may be there should be no reaction, i'll try and tell u afetr a few minutes....
2006-08-04 05:06:33 · answer #7 · answered by uv 2 · 0⤊ 0⤋
fermentation
2006-08-04 01:26:57 · answer #8 · answered by lobis3 5 · 0⤊ 0⤋