Abstract
During alcoholic fermentation, Saccharomyces converts grape sugars to alcohol and carbon dioxide as per the Gay-Lussac equation where 1 mole sugar yields 2 moles each of ethanol and carbon dioxide (Fig. 8.1). The rate of ethanol production by Saccharomyces varies with many factors but can reach 8 x 107 to 9 x 107 molecules of ethanol per yeast cell per second (Foy, 1994b).
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© 2007 Springer Science+Business Media, LLC
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(2007). Fermentation and Post-Fermentation Processing. In: Fugelsang, K.C., Edwards, C.G. (eds) Wine Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-33349-6_8
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DOI: https://doi.org/10.1007/978-0-387-33349-6_8
Publisher Name: Springer, Boston, MA
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