Alcoholic fermentation is a biological process whereby sugars are converted into cellular energy and produce ethanol and carbon dioxide as waste products. It occurs in the cytosol of yeasts and other anaerobic organisms. The process involves glycolysis producing pyruvate, which is then converted to acetaldehyde by pyruvate decarboxylase and further converted to ethanol by alcohol dehydrogenase, regenerating NAD+ needed for glycolysis to continue without oxygen present. In conclusion, alcoholic fermentation allows glycolysis to continue under anaerobic conditions by oxidizing NADH back to NAD+ through the production of ethanol and carbon dioxide from sugars like glucose.

1. ALCOHOLIC FERMENTATION:
PROCESS
Jordan Pereira Arroyo Jr.

2. ALCOHOLIC FERMENTATION
WHAT?
 is a biological process in which sugars are converted into cellular energy and
thereby produce ethanol and carbon dioxide as metabolic waste products
(Ethanol fermentation).
WHERE?
 cytosol.
WHO?
 Yeasts and, or other anaerobic organisms.
WHEN?
 depends on yeast strain. Usual time is between 30 to 72hrs.
HOW?

3. In aerobic organisms,
pyruvate produced in
Glycolysis is oxidized to
CO2 via Krebs Cycle, and
the NADH produced in
Glycolysis and Krebs
Cycle is reoxidized via
the respiratory chain,
with production of much
additional ATP.

4. GLYCOLYSIS
ALCOHOLIC
FERMENTATION
VS.

5. Glucose
Pyruvate
Acetaldehyde
Pyruvate Decarboxylase CO2
Ethanol
Alcohol Dehydrogenase
NADH, H+NAD+

6. The Alcoholic Fermentation Process:

7. The Alcoholic Fermentation Process:

8. Conclusion:
C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy
(which is stored in ATP)
Sugar ====> Alcohol + Carbon dioxide gas + Energy
(Glucose) (Ethyl alcohol)
Anaerobic catabolism of sugar yields only two (2) “high-energy” bonds of ATP.
Alcoholic fermentation allows glycolysis to continue by ensuring that NADH is
returned to its oxidized state (NAD+).
Pyruvate decarboxylase and alcoholic dehydrogenase are the initiating enzymes
preceding alcoholic fermentation.