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During sugar fermentation yeast fungi convert sugars into ethanol


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All alcohols and spirits start out as a mixture containing water with fruits, vegetables, or grains but during sugar fermentation yeast fungi convert sugars into ethanol. Yeast is that magical micro-organism that belongs to the family of fungi and adding matching yeasts to these mixtures transforms them into alcohols and spirits with different strengths.

Although yeast has been discovered centuries ago, humans have started developing different variants in each species so as to fine-tune alcohol production or even while using these yeasts to produce various foods including breads and cookies. Thus while a mild variant of the saccharomyces cerevisiae yeast is used to ferment beer, a slightly stronger variant of the same species is used to ferment wine. This wine yeast has a higher level of alcohol tolerance and can also survive in slightly higher temperatures.

The main function of all yeast fungi involved in creating ethanol alcohol is to seek out fermentable sugars such as fructose, sucrose, glucose, etc and convert them into ethanol or alcohol as it is more commonly known. One bubbly side effect of yeast fermentation is the creation of equal parts of carbon dioxide to ethanol and this is usually used to carbonate the required alcoholic beverage during the alcohol production process.

All active yeast get into action once the starch is converted into sugar during the milling and mashing process where the mixture of water along with fruits, vegetables or grains is mixed, boiled and cooled to attain ideal yeast temperature. For example, in case of beer production, the yeast sets about transforming each molecule of glucose in the mash into two molecules of ethanol and two molecules of carbon dioxide. After finishing one round of ethanol fermentation, breweries might also pass the resultant mixture through another round of fermentation to improve the strength and clarity of the mixture.

Improved manufacturing processes are also matched with improved breeds of yeast fungi. One such example is turbo yeast, which is stronger yeast that has far greater alcohol and temperature tolerance levels than ordinary yeast. This yeast also increases the yield of alcohol extracted from mixtures as well as coaxes weaker mashes to deliver stronger alcohol. This yeast is also fortified with micro-nutrients so as to provide the best possible alcoholic beverages while reducing chances of stuck fermentation, which could be a nightmare during alcohol production.

It is very important to monitor alcohol strength as well as temperature during yeast fermentation. Each variant of yeast can survive only within a certain temperature range and they will either become too sluggish if the temperature drops downwards or might die if the temperature rises above their tolerance range. Similarly, yeast will also die if the alcohol strength increases above desired levels.

Although yeast can work miracles by transforming specific mixtures into the desired alcoholic drink, they do require constant monitoring to ensure that they perform at optimum levels. Thus, stronger yeasts such as turbo yeast can help alcohol producers breathe more easily as they can perform under wider parameters. Such breeds of yeast fungi convert sugars into ethanol with better strength levels while also helping to increase the yield of fermented ethanol at the same time.

Article source: http://alcobase.com/alco-base/during-sugar-fermentation-yeast-fungi-convert-sugars-into-ethanol/