5.5 understand the role of yeast in the production of beer

Sugar → ethanol + carbon dioxide

C6H12O6  → (Enzymes in yeast) 2C2H5OH + 2CO2


Beer Production

  1. Sugar is extracted from the plants
  2. Yeast is added. Air is kept warm
  3. Air and other microorganisms are kept out of the fermentation container – it is without oxygen that the yeast respire anaerobically
  4. Fermentation continues, CO2 keeps the air out
  5. Mixture is clarified by settling and filtration
  6. Drink is pasteurized to kill possible pathogens

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