Chapter 7, Problem 1TC

Summary Introduction

To analyze:

The amount of alcohol produced by the reactants present in the fermentation. Different varieties of beer and wine contain different amounts of alcohol produced through fermentation by yeast.

Introduction:

Fermentation is an anaerobic process in which substance breaks down into a simpler substance by using microorganisms like yeast and bacteria. This chemical breakdown of a substance by microorganisms involves effervescence and gives off heat. It is a metabolic process that produces chemical changes in organic substrates through enzymes.