Yeast and Alcohol
Name: Sarah L.
What is the effect of alcohol concentration on yeast
fermentation? I am really excited because I think l know the effects
of alcohol concentration on yeast. The higher the alcohol concentration
likelihood fermentation takes place (so less CO2 produced) and more yeast
I think this is because alcohol denatures the enzymes that are
needed in yeast to break down its food supply, i.e. simple sugars. I know it
also affects sugar transport and membrane integrity-how? Also can you think
of any other effects? Please answer soon please. I have put a lot of toil
into this project and want it to be really detailed.
I am from Northern
Ireland and visited your website because I thought with it being called
askascientist that I could ask you a question and you would answer.
Not my area of expertise but perhaps one of these web sites would be of help
to you. The first one seems especially complete and comes from the U.K. so
you might even be able to make direct contact with the authors for
particular details. Scientists are usually very flattered to have a young
person ask them questions about their specialty. Good Luck
For your project you may want to have a look at the
display on wine and vinigar making, in the Virtual
Museum of Bacteria
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Update: June 2012