Organic Chemistry

Alcoholic Fermentation

   Alcoholic fermentation is an anaerobic process in which sugars are changed into cellular energy.  This produces waste 

products: ethanol and carbon dioxide.  It is called anaerobic because yeasts can produce usable energy without the 

presence of oxygen. Sugars such as glucose, fructose, or sucrose are broken apart with the enzyme zymase to create 

ethanol and carbon dioxide. This process of alcoholic fermentation is used to make alcoholic drinks and also in the rising of 

bread to make it fluffy rather than hard and heavy.

C6H12O6 + Zymase -->  2C2H5OH + 2CO2