Alcoholic fermentation
Alcoholic fermentation (pronunciation: al-ko-hol-ic fer-men-ta-tion) is a biological process that converts glucose into ethanol and carbon dioxide in the absence of oxygen. This process is carried out by certain types of yeast or bacteria.
Etymology
The term "alcoholic fermentation" is derived from the Latin word "fermentum", meaning "to ferment", and the Greek word "alcohol", meaning "fine powder". The term was first used in the 19th century to describe the chemical process that produces alcohol.
Process
Alcoholic fermentation begins with the breakdown of glucose, a six-carbon sugar, into two three-carbon sugars. This process, known as glycolysis, produces two molecules of ATP (adenosine triphosphate), two molecules of pyruvate, and two molecules of NADH (nicotinamide adenine dinucleotide).
The pyruvate is then converted into acetaldehyde and carbon dioxide. The acetaldehyde is then reduced by NADH to produce ethanol, regenerating the NAD+ needed for glycolysis to continue.
Applications
Alcoholic fermentation is used in the production of alcoholic beverages such as wine, beer, and spirits. It is also used in the baking industry to make bread rise. In addition, it plays a crucial role in the production of biofuels like ethanol.
Related Terms
- Anaerobic respiration
- Fermentation (biochemistry)
- Yeast
- Ethanol fermentation
- Lactic acid fermentation
See Also
External links
- Medical encyclopedia article on Alcoholic fermentation
- Wikipedia's article - Alcoholic fermentation
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