5 ms·
“The team looked for a fermenting agent that could remain reactive in substances with a temperature of up to 370 degrees Celsius and alcohol of the recommended
by bcatanzaro 2y ago
“The team looked for a fermenting agent that could remain reactive in substances with a temperature of up to 370 degrees Celsius and alcohol of the recommended 16 percent per volume.”
My guess is that the reporter forgot a decimal point and meant 37.0 degrees Celsius. Because finding a yeast that actively metabolizes sugar at 370 degrees Celsius might be somewhat challenging.
- aDyslecticCrow 2y agoYiest that could survive in volcanic geysers is a bit terrifying to think about.
- interludead 2y agoStill, the research itself is pretty exciting. It’s cool to see traditional methods getting scientific backing
- piuantiderp 2y agoThis made me snort my coffee, what backing was needed or lacking? Need peer-review to validate them?
- nxobject 2y agoConsistency and reproducibility is important part of scientific backing, too.
- johnofthesea 2y agoOptimal temperature for yeast in general is between 25-30C, for grape wine optimal fermentation is usually between 15-20C (white) 20-25C (red). So 35C is interesting. 350 would be too much even if it was Kelvin.
- throw-qqqqq 2y agoKveik beer yeast often works well far above 35C. Some reportedly tolerate into low 40s. I don’t know of other yeasts that can do this though.
- giantg2 2y agoI was going to say, just throw some kiveik in it. That stuff is practically fool-proof
- nxobject 2y agoMmm, caramel sweet wine, perhaps?
- jojobas 2y agoEspecially given glucose decomposes under 200C.
- xattt 2y agoNew fermentothermal electricity power source discovered!