Alcoholic and Acetic Fermentation – Esterification

Integrated ScienceChemical ReactionsAges 14–15

A fermentation vessel holds a glucose solution: switch on the yeast and CO₂ bubbles rise as the ethanol level climbs day by day. The simulation calculates the ethanol formed from C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂ and converts it to alcohol content as ethanol volume divided by solution volume times 100. Move on to the acetic fermentation stage to oxidize ethanol into acetic acid and watch the vinegar concentration, or to the esterification stage to heat the acid with the alcohol using concentrated H₂SO₄ to form a fragrant ester. Drag the temperature to see the yeast work best around 30 °C and die above 40 °C.