Fermentation: The Chemical Process Behind Everyday Foods

Discover the chemical process which produces some of our most common foodstuffs, from bread to yoghurt, to wine and vinegar.

Chemistry - Chemical Industries - Learning Points.

Fermentation is the process of converting sugar and other food items to other products with the help of microorganisms.

The microorganisms commonly used in these reactions are yeast, mould and bacteria.

Fermentation of wine involves adding yeast to grape juice inthe absence of oxygen.

Yeast produces enzymes which break down natural sugar in to ethanol and carbon dioxide.

A Twig Context Film.
Reinforce and extend the learning required by the curriculum. Twig’s context films show abstract concepts in action in the real world.