Fermentation of glucose using yeast | 14–16 years

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Previews of the Fermentation of glucose using yeast student sheets and teacher notes, and a coloured SEM image of symbiotic culture of bacteria and yeast (SCOBY).

Source: Composite image © Ted Kinsman/Science Source/Science Photo Library/Royal Society of Chemistry

Use this class practical to investigate the fermentation of glucose by yeast and test for ethanol. Includes kit list, safety instructions, questions and answers

The alcohol (ethanol) in beer and wine is produced by the fermentation of glucose by yeast. In this experiment, learners will set up a glucose solution to ferment. They will observe the reaction and test the products. As a follow-up activity, you can demonstrate distillation of the fermentation mixture or set this as a learner activity.

Use the set of follow-up questions, with answers provided, to test learners’ understanding of the conditions needed for a fermentation reaction, rates of reaction and method writing.

Suitable for learners following GCSE and equivalent level courses. Post-16 learners will find this a helpful introduction or recap to the topic. 

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