Alcoholic fermentation

Alcoholic fermentation is a biological process that converts glucose, fructose, and other monosaccharides into cellular energy, producing ethanol and carbon dioxide as by-products. This process is carried out by certain types of yeast and some bacteria, including Zymomonas mobilis. Alcoholic fermentation is crucial in the production of alcoholic beverages such as wine, beer, and spirits, and also in baking, where the carbon dioxide produced causes dough to rise.

Process

Alcoholic fermentation begins with the breakdown of sugars by yeast into pyruvate in a process known as glycolysis. The pyruvate is then converted into ethanol and carbon dioxide in two steps. First, the pyruvate is decarboxylated to acetaldehyde by the enzyme pyruvate decarboxylase, with carbon dioxide as a by-product. The acetaldehyde is then reduced to ethanol by the enzyme alcohol dehydrogenase, using NADH and H+ from the glycolysis step.

Applications

Alcoholic fermentation is used in the production of alcoholic beverages and bread. The yeast species Saccharomyces cerevisiae is commonly used in baking and brewing. In baking, the carbon dioxide produced by fermentation causes dough to rise. In brewing, the ethanol produced by fermentation is the main component of the alcoholic beverage.

History

The process of alcoholic fermentation is thought to have been used by humans for thousands of years. The earliest evidence of winemaking dates back to 6000 BC in what is now Georgia. The process was likely discovered by accident, when fruit juices fermented naturally due to wild yeasts.

See also

• Fermentation (biochemistry)
• Ethanol fermentation
• Lactic acid fermentation

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