Alcoholic fermentation

Alcoholic fermentation is a biological process where yeast or certain bacteria convert sugars into alcohol and carbon dioxide. This process typically occurs in the absence of oxygen, such as during bread rising or brewing beer and wine. The yeast consumes the sugars present in grains, fruits, or other sources, producing alcohol as a byproduct along with gas that causes dough to rise or bubbles in beverages. This natural process is essential in producing alcoholic drinks and baked goods, transforming raw ingredients into finished products through a controlled fermentation.