Release the Yeast: Concentration of Yeast vs. Amount of Ethanol Produced

Abstract

Yeast is used for baking and fermentation of alcohol. Many factors affect the fermentation of yeast such as nutrient supplementation, temperature, osmotic pressure, oxygen, intracellular ethanol accumulation, and ethanol tolerance (D’Amore 1992). That means yeast uses sugar for fuel for the process of fermentation. We wanted to test different concentrations of yeast to see which would be the best for fermentation to occur most effectively. So far, we have come to find that our hypothesis is supported, and the more yeast within the mixture creates more ethanol gas.