Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. Fermentation is widely used for the production of alcoholic beverages, for instance, wine from fruit juices and beer from grains. Potatoes, rich in starch, can also be fermented and distilled to make gin and vodka. Fermentation is also extensively used in bread making. Fermentation is defined as a process involving yeasts or other microorganisms breaking down a substance, or a state of excitement. When grapes are crushed or transferred into a press, cultured yeast is added, and the sugars in the grapes start to convert into alcohol, this is an example of fermentation. Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. The overall chemical formula for alcoholic fermentation is: C6H12O6 → 2 C2H5OH + 2 CO.

Anukriti Srivastava

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