Search Results for: Yeast active
large tanks (fermenters) at k and an enzyme (a-amylase) is added, which breaks down the starch into simpler carbohydrates, for example: the mash is cooled to k and the enzyme, a-amyloglucosidase, is added and the carbohydrate is hydrolyzed to glucose: the mixture is cooled further, to k, and live yeast
is added, which ferments the glucose into a 'beer', an aqueous solution of ethanol, and carbon dioxide: this process takes about - days, during which the mash is stirred and kept at ca k. the maximum concentration of ethanol produced is ca - % (w/v); higher concentrations kill the yeast. the solid residue...
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