Alcoholic fermentation

Alcohol fermentation

**Fermentation**. **Alcoholic fermentation.** In the process, sugars are produced from glucose by microorganisms, resulting in the release of alcohol. Sugar is used from grains, molasses or grape sugar, as well as from root vegetables and other foods that are rich sources of carbohydrates. In addition to other compounds found in sugar, fermentation produces alcohol, carbon dioxide, water, phosphorus, ammonia, organic acids and other products. Sugars are the main source of energy for yeast. Depending on the nature of the yeast, differences during fermentation can be significant. For example, consider yeast cells, that is, the yeasts Saccharomyces cerevisiae and Schizosaccharomyces pombe. Throughout the entire fermentation cycle, yeast goes through a period of reproduction, and active synthesis of enzymes occurs. Sugars, especially glucose found in carbohydrates, are quickly processed by these two different types of yeast, which leads to their active reproduction. During fermentation, at least three (3) species of yeast ferment sugars into alcohol, which is produced within 24 to 36 hours depending on the presence and maintenance of oxygen in the fermentation environment, but usually between 72 and 96 hours. During its active division, yeast increases the number of sugar molecules up to 5-6 times. At the beginning of cell division, the glucose present in food is quickly mixed into inosine and ribose. Energy is needed by yeast cells so that the cell can survive, continue dividing and perform its main task in the stage of industrial fermentation of sugar. The results show that both types of yeast use glucose as their main energy source, extracting energy from it to grow. The amount of sugar absorbed, its binding, dehydration and the formation of alcohol quickly increases. This process occurs in phase 3 under conditions of insufficient oxygen concentration (little air at the bottom of the container). In general, sufficient oxygen is necessary for yeast growth and the fermentation process to continue. It is important to maintain fermentation conditions at a temperature not exceeding 26