Figure 7. Carbon dioxide release in alcoholic fermentation processes using different sucrose concentrations (top) and different fresh yeast concentrations (bottom)

From

Low-cost Spectroscopy: Experiments in Various Spectral Ranges

Patrick Gräb, Ekkehard Geidel, Hans-Christian Schmitt

World Journal of Chemical Education. 2021, 9(4), 144-151 doi:10.12691/wjce-9-4-7