Guest guest Posted February 15, 2010 Report Share Posted February 15, 2010 Fructose and fermentation Fructose may be anaerobically fermented by yeast or bacteria.[3] Yeast enzymes convert sugar (glucose, or fructose) to ethanol and carbon dioxide. The carbon dioxide released during fermentation will remain dissolved in water where it will reach equilibrium with carbonic acid unless the fermentation chamber is left open to the air. The dissolved carbon dioxide and carbonic acid produce the carbonation in bottle fermented beverages.[4] Quote Link to comment Share on other sites More sharing options...
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