Ethanol fermentation
Ethanol fermentation
Biological process that produces ethanol and carbon dioxide as by-products.
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Readers' pathsAug 2026 – Oct 2026
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Alcoholic beverage
Drink with a substantial ethanol content.
10%
Fermentation
Metabolic redox process producing energy in the absence of oxygen.
9.7%
Ethanol
Organic compound.
9.3%
Yeast
Informal group of fungi.
8.4%
Adenosine triphosphate
Energy-carrying molecule in living cells.
5.6%
Saccharomyces cerevisiae
Species of yeast.
4.6%
Cider
Fermented alcoholic beverage from apple juice.
3.6%
Mead
Alcoholic beverage made from honey.
3.4%
Glucose
Naturally produced monosaccharide.
3.4%
Pyruvate decarboxylase
Class of enzymes.
2.3%
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Liquor
Alcoholic drink produced by distillation.
32%
Fermentation
Metabolic redox process producing energy in the absence of oxygen.
22%
Winemaking
Production of wine.
13%
Ethanol
Organic compound.
5.8%
Brewing
Process in beer production.
3.1%
Ethanol fuel
Type of biofuel.
3.1%
Glycolysis
Series of interconnected biochemical reactions.
2.4%
Yeast
Informal group of fungi.
2%
White wine
Wine fermented without skin contact.
2%
Fruit wine
Fermented beverage made from fruit other than grapes.
1.3%