Description
Yeast fermentation converts sugars into CO₂ for leavening and ethanol for flavor, with temperature and osmotic conditions tightly regulating activity.
Technical
During glycolysis, yeast metabolizes glucose (or maltose) to pyruvate, which is decarboxylated to acetaldehyde and then reduced to ethanol by alcohol dehydrogenase, releasing CO₂. The process is exothermic and generates heat that can raise the temperature, while osmotic stress from high salt or low temperature can inhibit enzyme activity and membrane fluidity.
Science
Primary Reaction
Glucose (or maltose) → 2 Ethanol + 2 CO₂
Sensory Profile
Aroma ()
yeastybreadymaltysweetwarmfruitytoastynuttyearthyfloral