Higher Concentrations of Glucose Have a Stronger Effect on the Creation of Carbon Dioxide in Fermentation

Abstract

This study looked at the carbon dioxide production over time in fermentation of yeast that contained different dilutions of glucose. Several studies suggested that sugar in a solution would cause varying carbon dioxide production in alcoholic fermentation. We proposed that increasing sugar, specifically glucose, molarity within each solution would increase carbon dioxide production. We conducted four trials comparing the glucose solutions to the amount of carbon dioxide produced in a period of eight minutes. We expect that this research will help those who use alcoholic fermentation in wine or other forms of alcohol within a shorter period of time, and that it could lead to more research using sugar as a resource for carbon dioxide production.