Alkoholikäärimine

Alkoholikäärimine, also known as alcoholic fermentation, is a metabolic process that converts sugars into ethanol and carbon dioxide. This process is carried out by various microorganisms, most notably yeasts, in the absence of oxygen. It is a fundamental biochemical pathway used by humans for centuries in the production of alcoholic beverages such as beer, wine, and spirits.

The process begins with the enzymatic breakdown of complex carbohydrates into simpler sugars like glucose and fructose. Yeast then utilizes these sugars through glycolysis, producing pyruvate. In anaerobic conditions, pyruvate is further converted to acetaldehyde, which is then reduced to ethanol. Simultaneously, carbon dioxide is released as a byproduct. The specific types of sugars available, the species of yeast used, and the environmental conditions like temperature and pH significantly influence the outcome of the fermentation, affecting the types and amounts of ethanol and other byproducts produced. Beyond beverages, alcoholic fermentation also plays a role in baking, where the carbon dioxide produced causes dough to rise.