When yeast ferments, it breaks down the glucose (C6H12O6) into exactly two molecules of ethanol (C2H6O) and two molecules of carbon dioxide (CO2).
Ethanol fermentation (performed by yeast and some types of bacteria) breaks the pyruvate down into ethanol and carbon dioxide. It is important in bread-making, brewing, and wine-making. When the ferment has a high concentration of pectin, minute quantities of methanol can be produced. Usually only one of the products is desired; in bread the alcohol is baked out, and in alcohol production the carbon dioxide is released into the atmosphere.
Like any other living cell, the various enzymatic activities of the yeast cell are closely tied to the temperature of the environment. Therefore, higher ferment temperatures increase yeast activity, and vice-versa. Published literature indicates that within the range of temperatures in which yeast is operative , every one degree rise in temperature increases the rate of yeast fermentation by 3-5%. Likewise, a decrease of 1°F will cause a similar decrease in the rate of fermentation. The temperature range for optimum yeast fermentation is between 75°F-85°F (about 24-30C). The process of fermentation also generates heat, and its measure is often used by bakeries as an effective way to monitor the degree of fermentation.
2007-01-29 05:56:48
·
answer #1
·
answered by Jesus is my Savior 7
·
0⤊
1⤋
it's simply because the enzymes that actually perform the process of fermentation in the yeast work more efficiently at a higher temperature. it's part of the structure/function of the enzyme, that it works better when there's more heat, there's more kinetic energy, molecules are bouncing around a bit more, and this increase in heat means that since there's more molecules bouncing around in a random manner and at a faster rate, then the chance that these molecules (the substrates) will find the enzyme (or vice versa) is higher. Also the enzyme itself, the way it is structured just works better at a higher temperature, and more gas is produced as a result of higher temperatures lol how you get something out of that
2016-03-29 08:12:18
·
answer #2
·
answered by Anonymous
·
0⤊
0⤋
Saccharomyces cervesiae is the yeast used to brew beer and ferment wine. It needs a warm environment to do its job...between 70 to 80 degrees F.
2007-01-29 05:48:23
·
answer #3
·
answered by michelle 5
·
0⤊
0⤋
does this experiment involve trying to find the optimal fermentation temperature?
and i'm not sure that there is a universal optimum temperature for fermentation, i think it would depend of the specific strain of yeast used
2007-01-29 05:34:24
·
answer #4
·
answered by Nick F 6
·
0⤊
1⤋
My John Bull beer kit suggests keeping the cooked product at18-24 C for the best results, I hope this is relevant to your question.
2007-01-29 05:30:15
·
answer #5
·
answered by ♣ My Brainhurts ♣ 5
·
0⤊
1⤋
37 degrees celsius
2007-01-29 05:29:42
·
answer #6
·
answered by Anonymous
·
0⤊
2⤋
37 degrees celcius.,. but if you use 37.5 it;s fine
2007-02-02 05:18:55
·
answer #7
·
answered by AZTEKKHEAD . 3
·
0⤊
0⤋