Sucrose increases the emission of CO2 during yeast (Saccharomyces cerevisiae) fermentation faster than glucose

Abstract

The use of certain sugars, such as monosaccharides and disaccharides, have been used in fermentation to increase its rate. Studies have shown that certain types of sugar and yeast have faster rates of fermentation than others. We decided that a monosaccharide’s (glucose) rate of fermentation would increase more rapidly than a disaccharide’s (sucrose) rate of fermentation. We organized a total of six trials, three for each solution, and compared the emission of CO2 produced. We anticipated that those interested, such as brewers and distillers, in the use of simple sugars to increase the rate of fermentation would be interested in which sugar type, monosaccharide or disaccharide, increased CO2emission as a result of increasing fermentation.