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Why does sucrose produce more ethanol than, say, fructose?

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Sucrose or 'table sugar' as it commonly known is a disaccharide consisting of both alpha-glucose and fructose monomers in eqimolar quantities. read more

As I understand it, Sucrose is a more complex sugar (more atoms) than Fructose. The yeast must first break up the Sucrose into Glucose and Fructose then convert them to alcohol. So you get more alcohol out of a molecule of Sucrose. read more

Sucrose had the second highest rate of production while fructose had the lowest rate out of the three sugars. Glucose’s rate of energy production was more than three times that of fructose. Glucose was directly used in the glycolysis cycle and did not require any extra energy to convert it into a usable form (Freeman, 154). read more

The yeast can break apart the sucrose into glucose and fructose and utilize these monosachharides resulting in ethanol as a byproduct. If a carbohydrate is made of 3 to 6 monosaccharide units it is an oligosachharide. If it is made of more than 6 monosaccharide units it is a polysaccharide. read more

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