alkoholikäymisen

Alkoholikäyminen, also known as alcoholic fermentation, is a metabolic process that converts sugars into ethanol and carbon dioxide. This process is carried out by certain microorganisms, primarily yeasts and some bacteria, in the absence of oxygen. The sugars commonly fermented are glucose, fructose, and sucrose. Enzymes within the yeast break down these sugars into pyruvate, which is then converted to acetaldehyde and finally to ethanol. Simultaneously, carbon dioxide is released as a byproduct.

This biochemical pathway is fundamental to the production of alcoholic beverages like beer, wine, and spirits. In brewing, malted grains are mashed to release fermentable sugars, which are then fermented by yeast. For wine production, grape juice is fermented by naturally occurring or added yeasts. Distilled spirits are produced by fermenting a mash and then distilling the resulting ethanol. Beyond beverages, alcoholic fermentation plays a role in baking, where the carbon dioxide produced causes dough to rise, and in the industrial production of ethanol for fuel and other chemical applications. The efficiency and outcome of alcoholic fermentation are influenced by factors such as temperature, pH, and the specific yeast strain used.