What You Need to Know
During glycolysis, each glucose molecule yields two pyruvate molecules, which are decarboxylated to acetaldehyde and reduced by alcohol dehydrogenase to ethanol, releasing CO₂. The process regenerates NAD⁺, allowing continued glycolytic flux, while temperature modulates enzyme kinetics and yeast metabolism, influencing flavor‑active metabolites such as esters, higher alcohols, and organic acids.
Steps
- 1.
San Francisco Sourdough (USA (California Gold Rush era)): Lactobacillus sanfranciscensis creates distinct tang through long fermentation
- 2.
Belgian Lambic (Belgium (Pajottenland region)): Spontaneous fermentation with wild yeasts produces complex sour flavors
- 3.
Idli/Dosa batter (South India): Dual fermentation (lactic acid + yeast) creates airy texture and sour notes
The Science
Primary Reaction
C6H12O6 → 2 CO₂ + 2 C₂H5OH (via glycolysis and alcoholic fermentation)