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so that the mixture in the fermenter is aerated and so that the air does not encourage the division of microorganisms such as bacteria.

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12y ago
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10y ago

If oxygen comes into contact with solution, ethonal could be futher oxidized to acetic acid or all the way to CO2 and H2O

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12y ago

To provide oxygen for respiration!

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Q: Why is the air trap necessary in fermentation?
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Related questions

What is the purpose of the bubble trap in a wine?

it is used to trap the CO2 from the fermentation process and prevent outside air from getting in. Fermentation is an anaerobic process with ethanol and CO2 as its by products.


Can frog trap air on their throat?

A frog certainly can trap air in their throat. This is a necessary skill that the frog has developed as a creature that lives both in and out of water.


What are the two types of fermentation and why each is necessary?

Aerobic fermentation and anaerobic fermentation.


Why is it necessary to use a balloon in fermentation?

Using a balloon during fermentation allows gases (like carbon dioxide) produced by the fermentation process to escape without allowing contaminants from the air to enter the container. This helps prevent spoilage and ensures that the fermentation occurs in a controlled environment.


How do the two types of fermentation?

Aerobic fermentation occurs in an environment that contains air. Anaerobic fermentation occurs in one lacking air.


How do the two of fermentation differ?

Aerobic fermentation occurs in an environment that contains air. Anaerobic fermentation occurs in one lacking air.


How do the types of fermentation differ?

Aerobic fermentation occurs in an environment that contains air. Anaerobic fermentation occurs in one lacking air.


Types of fermentation what transpires it and its product?

bacteria cultures found in yeast are necessary for fermentation


How do the two types of fermentation differ?

Aerobic fermentation occurs in an environment that contains air. Anaerobic fermentation occurs in one lacking air.


What organic molecule is necessary to detect mixed acid fermentation by bacteria?

Formic acid is the organic molecule necessary to detect mixed acid fermentation by bacteria. It is produced as a byproduct of this fermentation process and can be detected through various chemical tests.


How do the two types of differ?

Aerobic fermentation occurs in an environment that contains air. Anaerobic fermentation occurs in one lacking air.


What factors will optimize fermentation?

There are plenty of factors that will optimize fermentation of fruits like grapes. Fermentation is affected by the moisture in the air and the temperature of the environment.