The chemical equations below shows the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation converts one mole of sucrose into four moles of ethanol and four moles of carbon dioxide, producing two moles of ATP in the process.
The overall chemical formula for alcoholic fermentation is:
C6H12O6 + Zymase → 2 C2H5OH + 2 CO2
In the first step of alcoholic fermentation, the enzyme invertase cleaves the glycosidic linkage between the glucose and fructose molecules.
C12H22O11 + H2O + invertase → 2 C6H12O6
Next, Glycolysis,each glucose molecule is broken down into two pyruvate molecules in a process. Glycolysis is summarized by the equation.
C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+
The chemical formula of pyruvate is CH3COCOO−. Pi stands for inorganic phosphate.
As shown by the reaction equation, glycolysis causes the reduction of two molecules of NAD+ to NADH. Two ADP molecules are also converted to two ATP and two water molecules .
reference:http://en.wikipedia.org/wiki/Ethanol_fermentation
The overall chemical formula for alcoholic fermentation is:
C6H12O6 + Zymase → 2 C2H5OH + 2 CO2
In the first step of alcoholic fermentation, the enzyme invertase cleaves the glycosidic linkage between the glucose and fructose molecules.
C12H22O11 + H2O + invertase → 2 C6H12O6
Next, Glycolysis,each glucose molecule is broken down into two pyruvate molecules in a process. Glycolysis is summarized by the equation.
C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+
The chemical formula of pyruvate is CH3COCOO−. Pi stands for inorganic phosphate.
As shown by the reaction equation, glycolysis causes the reduction of two molecules of NAD+ to NADH. Two ADP molecules are also converted to two ATP and two water molecules .
reference:http://en.wikipedia.org/wiki/Ethanol_fermentation
The factors affecting the rate of Ethanol fermentation:
age, temperature,enzyme,pH,concentration
Temperature
Yeast fermentation is affected by temperature as a result of the various different standards of temperatures that the yeasts are exposed to. If the yeasts are exposed to their appropriate temperature(approximately 66.667 degrees ), then this would yield the most amount of fermentation. However, the process by which fermentation occurs in the first place is by respiration, which obviously includes enzymes. Thus, if yeast cells become denatured, as a result of a too high temperature, which causes the yeast cells enzymes to be denatured then the yeast would not ferment to the best of their ability, hence causing a decrease in the rate of fermentation.
Reference: http://www.sciencedirect.com/science/article/pii/S0961953412003595
age, temperature,enzyme,pH,concentration
Temperature
Yeast fermentation is affected by temperature as a result of the various different standards of temperatures that the yeasts are exposed to. If the yeasts are exposed to their appropriate temperature(approximately 66.667 degrees ), then this would yield the most amount of fermentation. However, the process by which fermentation occurs in the first place is by respiration, which obviously includes enzymes. Thus, if yeast cells become denatured, as a result of a too high temperature, which causes the yeast cells enzymes to be denatured then the yeast would not ferment to the best of their ability, hence causing a decrease in the rate of fermentation.
Reference: http://www.sciencedirect.com/science/article/pii/S0961953412003595
Enzyme: zymase
The complex of enzymes obtained from yeast, also occurring in bacteria and other organisms
,that acts in alcoholic fermentation.
The complex of enzymes obtained from yeast, also occurring in bacteria and other organisms
,that acts in alcoholic fermentation.