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Fermentation Yeast is a microorganism containing an enzyme which will convert a sugar (glucose) solution into carbon dioxide and alcohol (ethanol). The word equation for fermentation is Glucose + yeast carbon dioxide + ethanol. Carbon dioxide gas bubbles out of the solution into the air leaving a mixture of ethanol and water. Ethanol can be separated from the mixture by fractional distillation. Fermentation must be carried out in the absence of air to make alcohol. If air is present, ethanoic acid is made instead of alcohol. Yeast is used in a batch process to make alcohol in beer and wine. An enzyme in yeast acts on the natural sugar in malt (to make beer) and grapes (to make wine). When the alcohol concentration reaches about 10%, the alcohol damages the yeast and fermentation stops. In a batch process the reaction vessel must be emptied and cleaned and then refilled with the new starting materials. A batch process takes more time and is more expensive than a continuous...

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