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Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side-effect. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

In ethanol fermentation, (1) one glucose molecule breaks down into two pyruvates. The energy from this exothermic reaction is used to bind inorganic phosphates to ADP and convert NAD+ to NADH. (2) The two pyruvates are then broken down into two acetaldehydes and give off two CO2 as a waste product. (3) The two acetaldehydes are then converted to two ethanol by using the H- ions from NADH, converting NADH back into NAD+.

Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side-effect. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

Ethanol fermentation has many uses, including the production of alcoholic beverages, the production of ethanol fuel, and bread baking.

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