Talk:Ethanol fermentation

Why the forecast?
Why is there a forecast for ethanol production included? This sort of thing is usually not included in wikipedia articles, and it seems weirdly out of place. I wasn't aware that forecasting was considered appropriate for an article. I'm no wikiexpert but I wanted to throw this out there. Zedmaster375 10 April, 2010 —Preceding undated comment added 23:19, 10 April 2010 (UTC).
 * I fully agree with the comment above. I am going to delete that section because it is not referenced and Wikipedia is not a crystal ball.--Hispalois (talk) 23:50, 28 November 2010 (UTC)

Comment
This is a pretty poor description of fermentation

Material, enviorntment, PH, temperature, etc are not mention. Not a good explaination.

Agreeing with the above comment
Today I have, I hope, improved organization and clarity. The article still needs the details indicated in the comments above. Karl Hahn (T) (C) 20:08, 23 September 2007 (UTC)

The chemistry part is quite poor. It doesn't even list enzymes. —Preceding unsigned comment added by 67.70.53.81 (talk) 04:06, 1 November 2007 (UTC)

Incorrect formula?
It appears that one of the formulae is wrong, I would change it myself, but I'm not too sure whether I am just confused.
 * CH3CHO + NADH → C2H5OH + NAD+

Is there not one more H on the right than the left? Looking at the German wikipedia page, it seems that should be:
 * CH3CHO + NADH+H+ → C2H5OH + NAD+

This makes rather more sense: it does also beg the question: where does the first H+ come from? - but I guess I'll have to read up on that. —Preceding unsigned comment added by Divinenephron (talk • contribs) 14:36, 7 September 2008 (UTC)

Incorrect introduction
The introduction to the article is incorrect in reference to yeast using fermentation in low oxygen conditions. Low oxygen conditions do indeed force ethanol production, but yeast will produce ethanol even in the presence of abundant oxygen and glucose. Respiration, the more efficient energy process that uses oxygen and the electron transport chain, is triggered at very low glucose levels.

See: http://en.wikipedia.org/wiki/Crabtree_effect —Preceding unsigned comment added by 87.115.28.87 (talk) 16:53, 3 February 2009 (UTC)

"The chemical process of fermentation of glucose is cool" [sic]
What is this? Why is this here? Somebody must have forgotten about WP:NPOV when they were writing, or just wanted to do something stupid. 71.112.219.8 (talk) 18:51, 6 February 2009 (UTC)

Fermentation is not respiration
I am removing Category:Cellular respiration as fermentation does not use external electron donor such as oxygen or sulfur. --İnfoCan (talk) 21:18, 17 February 2010 (UTC)

Well, it might still be relevant to cellular respiration. According to my biology textbook (Biology is the name, I think it's by WH Pearson), fermentation isn't technically respiration because there is no electron transport chain and the electrons do no end up being accepted by O2 or sulfur as mentioned above. However the editors apparently considered fermentation relevant enough to include it in the chapter on respiration, probably because it's a major alternative mode of ATP production, not to mention that it makes use of glycolysis, which is an essential first step in respiration. Zedmaster375 10 April 2010 —Preceding undated comment added 23:14, 10 April 2010 (UTC).

Effect of the concentration of ethanol
In the section about effect of oxygen, there is a phrase starting “Our studies ...”. This indicates that it is not commonly accepted. I`m not an expert and don`t know if this is realy the case. At least it should be rephrased and a reference should be added. — Preceding unsigned comment added by 188.120.81.228 (talk) 14:01, 28 March 2013 (UTC)

Typo/other problems with section "Microbes used in ethanol fermentation"
The section "Microbes used in ethanol fermentation" references Yeast, Zymomonas mobilis, and something referred to as "schizosaaharomyces". I believe this is a mis-spelling of the genus Schizosaccharomyces, which contains the species Schizosaccharomyces pombe (a type of microbe used in ethanol fermentation). However, Schizosaccharomyces pombe is a species of yeast, which is already included in the list "Microbes used in ethanol fermentation". Can someone who knows how to do this either actually insert the link to the wikipedia page for Schizosaccharomyces pombe, or just delete that item of the list altogether for redundancy? 68.98.234.237 (talk) 02:21, 1 July 2014 (UTC)

Baking bread
"Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it into something of a foam. Nearly all the ethanol evaporates from the dough when the bread is baked."

Why isn't there a warning that bread production also produces alcohol and contributes via CO2-release to global warming?

95.112.245.27 (talk) 19:39, 10 August 2015 (UTC)

Assessment comment
Substituted at 14:43, 29 April 2016 (UTC)

External links modified
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Fructose missing
Article says sucrose is cleaved into a molecule of glucose and a molecule of fructose but does not say what happens to the fructose, half of the sugar content, which is also fermented. Ywaz (talk) 15:26, 29 April 2022 (UTC)

Unbalanced formula
This formula is not balanced:

1. CH3COCOO− + H+ → CH3COOH + CO2

There are three oxygens on the left and four on the right

Sticklink (talk) 21:32, 12 December 2023 (UTC)

Incorrect description of ethanol fermentation
Ethanol fermentation from pyruvate is a 2 step process. Step 1 Decarboxylation by pyruvate decarboxylase CH3COCOO- + H+ (pyruvate) → CH3CHO (acetaldehyde) + CO2

Step 2 Dehydrogenation by alcohol dehydrogenase CH3CHO (acetaldehyde) + NADH + H+ → CH3CH2OH (ethanol) + NAD+

It is not correct to state that acetic acid (CH3COOH) is an intermediate product. 2001:569:5822:9500:743B:475D:D8A1:7218 (talk) 04:36, 12 March 2024 (UTC)