When winemakers produce wine, they use yeast to convert the sugary carbohydrates in grapes, such as sucrose and fructose, into alcohol. The yeasts, which are a type of fungus, cannot digest polysaccharides but can easily digest monosaccharides and a variety of disaccharides. The alcohol is a metabolic waste product of the yeasts' digestion. Beer makers use the same yeast to make alcohol from grains, such as barley. The predominant carbohydrate in grains, however, is starch, not sugar. Beer makers, then, must rely on some basic chemistry to get the alcohol they desire. In this scenario, what is the most likely procedure beer makers use to produce alcohol from starchy grains?

Question

Quizplus · Accepted Answer

The most likely procedure beer makers use to produce alcohol from starchy grains is enzymatically breaking down the polysaccharide into mono- and/or disaccharides before use. This is typically done through the use of enzymes such as amylase, which can break the starch down into maltose, a disaccharide made of two glucose units. Yeasts can then easily digest the maltose and produce alcohol as a waste product.

When Winemakers Produce Wine, They Use Yeast to Convert the Sugary