Description
Biological conversion of sugars by Saccharomyces cerevisiae into CO₂ and ethanol, enabling dough rise and beer alcohol formation.
Technical
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.
Science
Primary Reaction
C6H12O6 → 2 CO₂ + 2 C₂H5OH (via glycolysis and alcoholic fermentation)
Sensory Profile
Aroma ()
breadyyeastymaltyfruitynuttytoastycaramel-likefloralspicyherbal