Effects of Water on Fermentation Process

[dazza95]

A recent investigation was carried out where we varied the amount of water in the fermentation process.
What effect does water have on the fermentation process?
And why does this happen?
What will happen if we put very little in, or what would happen if we put heaps in.
We are looking at fermenting honey with different amounts of water and then distilling it into ethanol? what effect will this have?

Some effects we have came up with are: the colour, taste, turbidity, preservation of ethanol, impact the metal ion and inorganic salt on fermentation process.
Mainly it will effect yield of ethanol, why is this?

Any help is appreciated, thank you :)

 

[jbsteele]

Water has a direct impact on the fermentation process. It affects the rate of reaction, the concentration of the reactants, and the efficiency of the process. The amount of water added to the mash affects the rate of conversion of the sugar molecules into alcohol, as well as the flavor and aroma of the final product. Too little water can slow down the fermentation process, while too much water can dilute the sugars, leading to lower yields and inferior quality. Additionally, water also affects the chemical balance of the mash, which can influence the flavor and aroma of the product. For example, higher levels of dissolved minerals in the water can lead to off-flavors in the finished product. Similarly, too much water can lead to an increased presence of sulfur compounds, which can give the product an unpleasant smell. By varying the amount of water used in the fermentation process, one can affect the yield of ethanol, as well as the flavor and aroma of the final product. If very little water is added to the mash, the rate of fermentation may be slowed, leading to lower yields. On the other hand, if too much water is added, the sugars may be diluted, leading to lower yields and inferior quality.