Ethanol fermentation

When baking bread, the carbon dioxide from the fermentation will cause the bread to rise. The alcohol will evaporate during the baking process

Alcoholic fermentation of beer.

A mug of beer, as the product of the fermentation

Ethanol fermentation is a fermentation process that converts sugar into cellular energy, producing ethanol, and carbon dioxide. Because ethanol is an alcohol, it is also known as alcoholic fermentation. Yeast will do this without using oxygen, the process is anaerobic. It also happens in some kind of fish, where it produces energy, when there is little oxygen.

Ethanol fermentation has many uses, including the production of alcoholic drinks (such as beer or wine), the production of ethanol fuel, and the cooking of bread.

Ethanol Fermentation Media

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  A laboratory vessel being used for the fermentation of straw

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  Fermentation of sucrose by yeast

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  The formation of carbon dioxide – a byproduct of ethanol fermentation – causes bread to rise.

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  Primary fermentation cellar, Budweiser Brewery, Fort Collins, Colorado