At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Fermentation ... killing the yeast. If oxygen gets in, the ethanol will oxidise into ethanoic acid and the drink will taste like vinegar. Methanol is used as a chemical feedstock.

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

The yeast dies when the ethanol concentration reaches about 15%. Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...