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Alcoholic fermentation is a metabolic process by which sugar molecules are converted into alcohol, carbon dioxide, and energy in the absence of oxygen. This process is carried out by microorganisms such as yeast and bacteria. Here is a brief overview of how alcoholic fermentation works:

Glycolysis: The first step in alcoholic fermentation is glycolysis, a process that breaks down glucose into two pyruvate molecules and generates ATP energy.

Pyruvate conversion: In the next step, the pyruvate molecules are converted into acetaldehyde by an enzyme called pyruvate decarboxylase. This reaction releases carbon dioxide as a byproduct.

Alcohol production: Acetaldehyde is then converted into ethanol by an enzyme called alcohol dehydrogenase. This reaction releases additional ATP energy.

Recycling of NADH: During the process of alcoholic fermentation, NADH is produced as a byproduct. This NADH is then recycled back into NAD+ by a process called fermentation, which allows glycolysis to continue.

Overall, alcoholic fermentation is an important process used in the production of many alcoholic beverages such as beer, wine, and spirits. It is also used in various industrial processes such as the production of biofuels and chemicals.