Sugar: Difference between revisions
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Uncle Jesse (talk | contribs) (Recreate page from http://web.archive.org/web/20100706174656/http://wiki.homedistiller.org/Sugar) |
Uncle Jesse (talk | contribs) (Recreate page from http://web.archive.org/web/20100706174656/http://wiki.homedistiller.org/Sugar) |
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From Homedistiller: | From Homedistiller: | ||
: Sugar molecules are formed from carbon, hydrogen, and oxygen by the process known as photosynthesis. Yeasts convert sugar molecules into [[alcohol]] and [[carbon dioxide]] by means of a simple enzymatic action. There are many forms of sugar and the name the whole family is known under is saccharide. | |||
: Sugar molecules are formed from carbon, hydrogen, and oxygen by the process known as photosynthesis. Yeasts convert [[Sugar|sugar]] molecules into [[alcohol]] and [[carbon dioxide]] by means of a simple enzymatic action. There are many forms of sugar and the name the whole family is known under is [[Saccharide|saccharide]]. | |||
Some common sugars are: | Some common sugars are: | ||
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* [[Glucose]] (simple sugar), C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> | * [[Glucose]] (simple sugar), C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> | ||
Sucrose and fructose are the most common sugars used in [[fermentation]]. They must be converted into glucose by enzymes in the [[yeast]] before they can be fermented. | Sucrose and fructose are the most common sugars used in [[fermentation]]. They must be converted into glucose by [[Enzyme|enzymes]] in the [[yeast]] before they can be fermented. | ||
It is also possible to ferment lactose, but special lactose fermenting yeast must be used. This type of yeast is very uncommon. | It is also possible to ferment lactose, but special lactose fermenting yeast must be used. This type of yeast is very uncommon. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 22:05, 18 August 2017
From Homedistiller:
- Sugar molecules are formed from carbon, hydrogen, and oxygen by the process known as photosynthesis. Yeasts convert sugar molecules into alcohol and carbon dioxide by means of a simple enzymatic action. There are many forms of sugar and the name the whole family is known under is saccharide.
Some common sugars are:
- Sucrose (table sugar), C12H22O11
- Fructose (fruit sugar), C6H12O6
- Lactose (milk sugar), C12H22O11
- Glucose (simple sugar), C6H12O6
Sucrose and fructose are the most common sugars used in fermentation. They must be converted into glucose by enzymes in the yeast before they can be fermented.
It is also possible to ferment lactose, but special lactose fermenting yeast must be used. This type of yeast is very uncommon.