I am trying to determine accurate ethanol yields on glucose of different yeast strains in batch aerobic fermentations using bioreactors. I am using media containing around 240 g/L sugars which, using S. cerevisiae in anaerobic conditions, could result in up to 13-14% ethanol (v/v).
Thank you very much for your answer, Ryan. We have actually used different types of condersers but stripping still occurs. As you mentioned, we have also determined the degree of stripping using several control experiments without yeasts. However, a batch fermentation of grape must is a highly dynamic process where ethanol is being produced and accumulated at different rates, which complicates establishing a correction parameter for ethanol stripping. My opinion is that the best option would be to precisely quantify the ethanol contained in the off-gas.
Thanks a lot for the link, Ryan. They seem to have quite interesting sensors.
you use 240 g/l, it is known that at high concentration of the carbon source the yield is lower therefore to get higher yield you can use the glucose fed-batch, I would use the initial concentration not more than 50 g/L, the glucose feed concentration can be 70%-solution that does not increase the volume so much.
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