• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Beer is produced mainly through a process known as fermentation

Extracts from this document...


BEER PRODUCTION Beer is produced mainly through a process known as fermentation. Fermentation is a result of anaerobic respiration of the yeast in the "wort" - the mash of barley and wheat that the beer is brewed from. How does this work, and what is anaerobic respiration? Some organisms can survive while they get their energy without oxygen gas being directly involved in their "breathing". Respiration is a complex chain of chemical reactions that releases energy from energy-rich molecules, such as sugars. The cell needs the energy to be able to work properly. During respiration, the cells move electrons around, using complex chemical reactions. ...read more.


The respiration during fermentation is anaerobic, or 'without oxygen'. When yeast respires without oxygen it produces alcohol, and this is really very important. The yeast makes the alcohol that makes alcoholic drinks alcoholic. This alcohol is actually a waste product of the cells, along with carbon dioxide. The carbon dioxide gas helps make the beer fizzy. Alcohol and carbon dioxide might be waste products for the yeast cells, but they certainly are not a waste product for the man down in the pub, with a nice head on his beer. Here is a basic form of the fermentation equation, which you might find useful: Fermentation breaks down sugars to form alcohol, carbon dioxide, and energy. ...read more.


As the grapes are trodden into a pulp, the sugary juices from inside the grape and the yeast from the surface are mixed up. The yeast turns the sugar into alcohol, but it doesn't do this because it likes us and wants to do us a favour. It does this because it is 'feeding' on the sugar and breaking the sugar down to get energy to live. We do something very similar with the sugar in our bodies. The process is called RESPIRATION. In humans we use oxygen to break the sugar down and so this is called AEROBIC RESPIRATION. Fermentation does not use oxygen so it is called ANAEROBIC RESPIRATION. Glucose ? ethanol + carbon dioxide + energy To carry this out the yeast cells produce enzymes to break the glucose down. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    An investigation into the effect of different sugars on respiration in yeast.

    5 star(s)

    Saccharide Enzyme Glucose Glucokinase Fructose Fructanase Sucrose Invertase Maltose Amyloglucosidase and maltase Lactose Lactase Galactose Galactokinase Variables Variable Way of controlling variable Reason for controlling variable Volume of yeast and substrate solution (cm�) Use a graduated pipette to measure the accurate volume of yeast and sugar solution to the boiling tube.

  2. Marked by a teacher

    Effect of Anaerobic Respiration On Yeast

    5 star(s)

    At 30�C there is an increase in respiration rate. This is because there is more energy present than there was at 20�C. There for more particles collide and the enzymes can react with their specific substrates more easily and frequently. Again at 40�C there is an increase in respiration rate.

  1. Marked by a teacher

    effect of temperature on the rate of respiration in yeast

    5 star(s)

    Precision and reliability: I will make sure that I am very precise while I am measuring volume of yeast and volume of methylene blue that there are no air bubbles presences in the syringe. If this happens this will increase or decrease the enzyme activity by increase or decreasing the volume of yeast.

  2. Marked by a teacher

    'An investigation into the ability of two strains of the yeast Saccharomyces cerevisiae to ...

    4 star(s)

    This process is expressed diagrammatically below: Glucose 2ADP+2Pi NAD+ 2ATP NADH+H+ NADH+H+ NAD+ Pyruvate Ethanal Ethanol Carbon dioxide During yeast fermentation in the brewing of wine, the desired effect is the production of ethanol (ethyl alcohol), rather than carbon dioxide as is the case in bread making.

  1. Marked by a teacher

    Find the relationship between amount of fat and amount of energy produced in different ...

    4 star(s)

    produces the most energy (2527 KJ per 100g). I know that 1 gram of fat produces twice as much energy as 1 gram of carbohydrate or protein. Here are the values of energy in each. Food Group Energy (kJ per Gram)

  2. Investigation into the effect of different sugars on alcohol fermentation

    Sugars being used: Glucose: This is the most commonly used sugar in fermentation procedures. 1 molecule of glucose, once broken down, can form 2 ethanol molecules. It is a monosaccharide sugar. Lactose: This is a disaccharide sugar, as it consists of 2 monosaccharide groups, glucose and Galactose.

  1. Investigate the effect of changing the sugar concentration on the rate of respiration of ...

    The limewater went a cloudy milky colour proving that carbon dioxide is a product of respiration. Here are my preliminary results: Times in minutes 1min 2mins 3mins Concentration in ml Height of Carbon Dioxide Produced in cm (0%) 0ml sugar solution, 20ml water 0cm 0.01cm 0.1cm (10%)

  2. Investigating how prolonged exposure to its optimum temperature affects the respiration of yeast.

    * Amount of water mixed with the glucose and yeast. With this, the dilution of glucose and yeast remains the same, so there is the same proportion of particles available to react with each other. * pH must remain constant.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work