Abraham Cervantes
Biology 107
Mr. Koningsor
November 17, 2013
Field Trip: Fermentation On my public tour at the Ballast Point I had a great tour guide that told me many interesting facts about different ways of fermentation. I was only told of the ways of fermentation but not on how they worked or for what. One of the productions of fermentations that I learned about was known as ethanol fermentation which produces lactic acid for alcoholic beverages. Ethanol fermentation is the transfer or conversion of pyruvate into ethanol and carbon dioxide. The second fermentation method I learned was lactic acid fermentation where two bases of fermentation are being used. There is the heterolactic fermentation where many acids can be produced and also many alcohols can be produced too. There is also the homolactic fermentation where lactic acid is being produced from the pyruvate. When I was first learning about fermentation I didn’t know that there was so much to it like I learned at the tour and also researching up on the process. I am a beer connoisseur and the fact that I was able to see all the methods and ingredients of the beer being applied and fermented was astonishing. Now I completely understand the process of fermentation, where the anaerobic digestion generates adenosine triphosphate ( ATP) then creates a compound such as carbohydrates. The ingredients of making beer is hops, yeast, sugar, water, and malted barley but there is other breweries that can add other ingredients into beer like orange, vanilla or even add a smoked wood