Final answer:
Alcoholic fermentation by yeast, such as Saccharomyces cerevisiae, converts sugars like glucose into ethanol and carbon dioxide in the absence of oxygen. This process is utilized to make alcoholic beverages and leaven bread. The balanced reaction for glucose fermentation is C6H12O6 to 2 C2H5OH + 2 CO2.
Step-by-step explanation:
Fermentation Process and Chemical Reaction
Yeast, specifically the species Saccharomyces cerevisiae, performs alcoholic fermentation when oxygen is not available. This metabolic process allows the yeast to derive energy from sugars without requiring oxygen. During the production of wine and beer or when making bread, yeast cells convert sugars such as glucose into ethanol (C2H5OH) and carbon dioxide (CO2). The balanced chemical reaction for the fermentation of glucose is represented as:
C6H12O6 ⇒ 2 C2H5OH + 2 CO2
Here, one molecule of glucose (C6H12O6) is converted into two molecules of ethanol (C2H5OH) and two molecules of carbon dioxide (CO2). This process not only produces the desired alcoholic products but also the CO2 that is used to make bread rise, contributing to the fluffiness of the baked good.