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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.
Knowing the amount of extract in 100 grams (3.5 oz) of wort before fermentation and the number of grams of extract in 100 grams (3.5 oz) of beer at its completion, the amount alcohol (in grams) formed during the fermentation can be determined. The formula follows, attributed to Balling [1]: 427
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [19] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.:
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula CH 3 CH 2 OH. It is an alcohol, with its formula also written as C 2 H 5 OH, C 2 H 6 O or EtOH, where Et stands for ethyl. Ethanol is a volatile, flammable, colorless liquid with a characteristic wine-like ...
Ethanol is the most commonly used biofuel and can be produced on large scale via fermentation. The maximum theoretical yield for the production of ethanol was achieved around 20 years. [14] [15] A plasmid that carried the pyruvate decarboxylase and alcohol dehydrogenase genes from the bacteria Z. mobilis was used by scientists.
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol.
A general formula for calculating the resulting alcohol concentration by volume can be written: = where SBV fermented is sugar by volume (g/dL) converted to alcohol during fermentation and GECF is the glucose-ethanol conversion factor: