How can you test that alcohol is formed by fermentation of sugar solution?
Answers
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce.[1]
Ethanol fermentation has many uses, including the production of alcoholic beverages, the production of ethanol fuel, and bread cooking.
ANSWER:
Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs. Alcoholic fermentation is the basis for the manufacturing of alcoholic beverages such as wine and beer. Control of fermentation is generally considered as a prerequisite to determine the quality of the final product. In this context, fermentation monitoring is a growing need, which calls for fast, low-cost, and nondestructive methods providing real-time or online information in order to assure an effective control at all stages of the process. In this chapter, after a brief description of the main aspects of the alcoholic fermentation, an overview on the applicability of the electronic nose and the electronic tongue to the alcoholic fermentation monitoring has been presented and discussed.
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