Chapter 16.1, Problem 6RQ

Summary Introduction

To review:

The role of ethanolic fermentation in bread making and winemaking

Introduction:

Ethanolic fermentation is also known as alcoholic fermentation. In this type of fermentation, pyruvic acid or sugars are converted into ethanol and carbon dioxide. This process is done by yeast. The most common yeast used is Saccharomyces cerevisiae that is also known as the baker’s yeast. This biochemical reaction occurs in the absence of oxygen and is therefore called an anaerobic process.