Alcoholic fermentation is a biological process whereby sugars such as glucose and fructose are converted by yeast into cellular energy and produce ethanol and carbon dioxide. It is anaerobic, meaning it occurs without oxygen. While similar to glycolysis, alcoholic fermentation differs in its final step where pyruvic acid is broken down into ethanol and carbon dioxide rather than lactic acid. The process uses two enzymes, pyruvate decarboxylase and alcoholic dehydrogenase, which convert pyruvic acid into carbon dioxide and ethanol.