Fermentation is the process in which yeast breaks down sugar into alcohol and carbon dioxide. Yeast are tiny single-celled fungi that contain special enzymes responsible for this reaction. Carbon dioxide gas bubbles out of the fermenting solution into the air leaving a mixture of ethanol and water.
Similarly one may ask, how ethanol is produced?
Ethanol is produced from biomass mostly via a fermentation process using glucose derived from sugars (sugar cane, sugar beet and molasses), starch (corn, wheat, grains) or cellulose (forest products) as raw materials. Synthetic ethanol can also be produced from non-renewable sources like coal and gas.
Why do yeast cells produce ethanol?
Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam.
What organisms are involved in alcoholic fermentation?
Alcohol fermentation is pretty similar to lactic acid fermentation. Instead of the pyruvate being reduced to lactate, it's reduced to ethanol and lets off two molecules of CO2 along the way. Two kinds of organisms can do alcohol fermentation: bacteria and yeast (yeast, by the way, are fungi).