Sugar, sugar, oh, honey, honey: Variable rates of ethanol gas production in honey, refined sucrose, and glucose when combined with yeast

Abstract

Understanding the fermentation of yeast is critical to the production of alcoholic products. By analyzing the impact of sugar components in aerobic fermentation, differences in the rate of ethanol production can be observed. Specifically, the difference between monosaccharide and disaccharide solutions as well as the difference between monosaccharide concentrations of different stages in glycolysis is something that has not been fully established inethanol production. In this study, the rate of ethanol gas production was compared between honey, refined sucrose, and glucose experimental conditions. It was found that there was not a significant difference in the rate of ethanol gas production as a result of glyosidic bondingbetween similar monosaccharide compositions in honey and refined sucrose. Additionally, there was not a significant difference in the glucose and honey group’s rate of ethanol gas production.