Alcohol fermentation

Alcohol fermentation is a natural process used by yeast to convert sugars from carbohydrates into alcohol and carbon dioxide. It occurs in the absence of oxygen, making it anaerobic. This process is crucial in brewing beer, making wine, and baking bread. During fermentation, yeast consumes sugars, producing ethanol (the type of alcohol) and bubbles of carbon dioxide, which can make bread rise. The temperature, type of yeast, and sugar source can all affect the fermentation outcome, influencing flavor and alcohol content. Overall, alcohol fermentation is a key biological process in various food and beverage industries.