[dazza95]

A recent investigation was carried out where we varied the amount of water in the fermentation process.
What effect does water have on the fermentation process?
And why does this happen?
What will happen if we put very little in, or what would happen if we put heaps in.
We are looking at fermenting honey with different amounts of water and then distilling it into ethanol? what effect will this have?

Some effects we have came up with are:  the colour, taste, turbidity, preservation of ethanol, impact the metal ion and inorganic salt on fermentation process.
Mainly it will effect yield of ethanol, why is this?

Any help is appreciated, thank you

[Borek]

Yield of ethanol is mostly about survivability of the yeast. Yeast can't survive too high concentrations of sugars (osmotic pressure) and too high concentrations of ethanol (denaturation of proteins). You want them to process as much sugar as possible in as small volume (less processing) as possible. Taste and other parameters are secondary- that is, they can be primary and the system can be optimized to get the best taste, at a cost of lowering ethanol yield.

[Arkcon]

Topic locked.

dazza95: don't create new threads, with the same basic question as an old thread, but with less information than the old thread.  It just duplicates everyone's work, pointlessly.

http://www.chemicalforums.com/index.php?topic=56306.msg205428#msg205428