Alcohol fermentation

Definition

Alcohol fermentation is a biological process by which sugars such as glucose are converted into ethanol and carbon dioxide by the action of yeast or bacteria. It occurs under anaerobic conditions.

5 Must Know Facts For Your Next Test

1. Alcohol fermentation is utilized by yeast cells and some types of bacteria.
2. The process results in the production of ethanol and carbon dioxide.
3. It occurs in the absence of oxygen, hence it is an anaerobic process.
4. Glycolysis precedes alcohol fermentation, breaking down glucose into pyruvate.
5. Alcohol fermentation is used in brewing, winemaking, and baking industries.

Review Questions

• What are the end products of alcohol fermentation?
• Which organisms typically perform alcohol fermentation?
• Why does alcohol fermentation occur under anaerobic conditions?

Related terms

Lactic Acid Fermentation: A type of anaerobic respiration where glucose is converted to lactic acid.

Glycolysis: The metabolic pathway that converts glucose into pyruvate, yielding ATP.

Anaerobic Respiration: A type of respiration that occurs without oxygen, producing energy through other means.