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Fermentation

Fermentation. Sucrose is a simple dimer of glucose and fructose, both of which can be used as substrates for fermentation to produce ethanol . The yeast itself produces the enzyme invertase, which splits the sugar in half.

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Fermentation

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  1. Fermentation

  2. Sucrose is a simple dimer of glucose and fructose, both of which can be used as substrates for fermentation to produce ethanol. The yeast itself produces the enzyme invertase, which splits the sugar in half.

  3. zymaseC6H12O6 2 C2H5OH + 2 CO2 The basic fermentation reaction:

  4. The sugar present in the grape juice as glucose, C6H12O6, is converted to pyruvate during a long and complicated biochemical pathway called glycolysis.  • Under the anaerobic conditions found in the wine bottle, the pyruvate is eventually converted by the yeast to carbon dioxide and ethanol.

  5. The final steps of the reaction (1)  The pyruvate decarboxylated to acataldahyde, releasing CO2 gas.                   

  6. (2)  The acetaldehyde is now reduced to produce ethanol.

  7. Enzymes • Catalysts: speed up reactions by lowering activation energy and providing an alternate reaction pathway. • Each enzyme is very specific.

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