Alcoholic fermentation is the chemical reaction between an enzyme, zymaze (secreted by yeasts) and sugar to produce ethyl alcohol and carbon dioxide. It is the reaction used to make beer, wine and spirits.
1.Alcoholic fermentation 2.Lactic fermentation
they dont use oxygen as the final acceptor! basically they are anerobic processes
In alcoholic fermentation, yeast converts sugars into ethanol and carbon dioxide. In lactic acid fermentation, bacteria convert sugars into lactic acid.
Both lactic acid fermentation and alcoholic fermentation produce energy (in the form of ATP) and end products that help regenerate NAD+ so that glycolysis can continue. Lactic acid fermentation produces lactic acid, while alcoholic fermentation produces ethanol and carbon dioxide.
Fermentation is a chemical change.
Oxygen is not needed in fermentaion.
continuous and discontinuous fermentations
Alcholic fermentation and Lactic Acid fermentation.
Alcholic fermentation and Lactic Acid fermentation.
It can be good, depending on what it is you are fermenting. Mead is made from fermented honey, for instance, and if you like mead, I guess that is a good thing. A great number of alcoholic drinks are either made from or made better by fermentation. Often fermentation can improve the taste of certain things, but sometimes it can ruin other things.
firstly you take beer and split. then you can add oil to it then yah. thats it. thats the stages in fermentaion
alcoholic and non alcoholic