Fermentation
The anaerobic enzymatic conversion of sugars into simpler products such as ethanol and carbon dioxide.
Formula / equation
C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂
Unit
Dimensionless
In depth
Carried out by yeast or bacteria in the absence of oxygen, fermentation extracts only a small fraction of the energy available from glucose but requires no oxygen supply. It is slightly exothermic, self-limiting once ethanol reaches about 14%, and one of humanity's oldest chemical technologies.
Examples in the real world
Brewing and wine-making; lactic acid fermentation souring milk into yoghurt; industrial bioethanol from sugarcane.