Sugar is fermented through the action of microorganisms, primarily yeast, which consume the sugar and produce other substances as byproducts.
Here's a breakdown of the process:
- Microorganisms Involved: The main microorganisms responsible for fermentation are yeasts (like Saccharomyces cerevisiae).
- The Process:
- Yeast consumes sugar (e.g., glucose, fructose, or sucrose).
- Yeast produces carbon dioxide (CO2) and alcohol (e.g., ethanol) as the main byproducts. As the Sci Guys video notes, as yeast consumes more sugar, it produces more carbon dioxide, which can increase the pressure in a closed container.
- Example: In the fermentation of grape juice to make wine, yeast consumes the sugars in the grape juice and produces ethanol and carbon dioxide. The carbon dioxide is released, and the ethanol remains in the liquid, creating wine.
- Anaerobic Conditions: Fermentation usually occurs in the absence of oxygen (anaerobic conditions), although some microorganisms can ferment sugar in the presence of oxygen as well.
