Alcoholic Fermentation
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Related to Alcoholic Fermentation: Lactic acid fermentation
alcoholic fermentation
[‚al·kə′hȯl·ik ‚fər·mən′tā·shən] (microbiology)
The process by which certain yeasts decompose sugars in the absence of oxygen to form alcohol and carbon dioxide; method for production of ethanol, wine, and beer.
Alcoholic Fermentation
the conversion of carbohydrates into ethyl alcohol and carbon dioxide as a result of the action of microorganisms, mainly yeasts of the genus Saccharomyces. Alcoholic fermentation is widely used in the food-processing industry, including the distilling industry. Research on the chemistry of alcoholic fermentation in the second half of the 19th and beginning of the 20th century greatly facilitated the progress of biochemistry in general (seeFERMENTATION).