Effects of Water on Fermentation Process

  • Thread starter dazza95
  • Start date
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 :)
 

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