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:
“A tree is made to live in peace in the color of day and in friendship with the sun, the wind and the rain. Its roots plunge in the fat fermentation of the soil, sucking in its elemental humors, its fortifying juices. Trees always seem lost in a great tranquil dream. The dark rising sap makes them groan in the warm afternoons. A tree is a living being that knows the course of the clouds and presses the storms because it is full of birds’ nests.”
—Jacques Roumain (1907–1945)