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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 by-products.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
The more popular methods for production of ethanol and cellulosic ethanol use enzymes that must be isolated first to be added to the biomass and thus convert the starch or cellulose into simple sugars, followed then by yeast fermentation into ethanol. This process does not need the addition of such enzymes as these microorganisms make their own.
The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol.
This definition distinguishes fermentation from aerobic respiration, where oxygen is the acceptor, and types of anaerobic respiration where inorganic compound is the acceptor. [citation needed] Fermentation had been defined differently in the past. In 1876, Louis Pasteur defined it as "la vie sans air" (life without air). [7]
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Corn is the main feedstock used for producing ethanol fuel in the United States. Corn ethanol is ethanol produced from corn biomass and is the main source of ethanol fuel in the United States, mandated to be blended with gasoline in the Renewable Fuel Standard. Corn ethanol is produced by ethanol fermentation and distillation.