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.