How does the type of sugar affect the rate of fermentation?
Try this, hope it is relevant but not too technical:
http://www.scientificsocieties.org/jib/papers/2004/G-2004-1304-255.pdf
The type of sugar used in fermentation can have an impact on the rate of fermentation. Generally, simpler sugars are easier for yeast to metabolize, leading to faster fermentation.
To understand why this happens, it's important to know that yeast uses enzymes to break down sugars into smaller molecules during fermentation. These smaller molecules are then converted into alcohol and carbon dioxide.
Different types of sugar molecules have different chemical structures. Complex sugars like sucrose (table sugar) consist of two simpler sugar molecules, glucose and fructose, linked together. On the other hand, simpler sugars like glucose or fructose consist of individual sugar molecules.
Since yeast needs to break down complex sugars into simpler sugars before they can be further metabolized, fermentation of complex sugars like sucrose takes more time compared to simpler sugars. This process slows down the overall rate of fermentation.
For example, if you were to compare the fermentation rate of a solution containing glucose to one containing sucrose, you would likely observe that the glucose solution ferments faster. This is because yeast can quickly metabolize glucose, whereas it must first break down sucrose into glucose and fructose before it can be converted into alcohol and carbon dioxide.
In summary, the type of sugar used in fermentation can affect the rate at which yeast breaks it down and produces alcohol. Simpler sugars are generally fermented faster than more complex sugars, as they're easier for yeast to metabolize.