Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Alcoholic fermentation occurs in the production of alcoholic beverages and ethanol fuel, and in the rising of bread dough.
Read more about Ethanol Fermentation: The Chemical Process of Fermentation of Glucose, Effect of Oxygen, Baking Bread, Alcoholic Beverages, Feedstocks For Fuel Production, Byproducts of Fermentation, Microbes Used in Ethanol Fermentation
Famous quotes containing the word fermentation:
“Two principles, according to the Settembrinian cosmogony, were in perpetual conflict for possession of the world: force and justice, tyranny and freedom, superstition and knowledge; the law of permanence and the law of change, of ceaseless fermentation issuing in progress. One might call the first the Asiatic, the second the European principle.”
—Thomas Mann (1875–1955)