Pasteur's finding showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria.

This finding suggests a critical molecular pathway for alcohol fermentation by yeast. By studying the individual steps, we can identify ways to chemically enhance production," he says.

"I think the exposure time of the alcohol to the yeast is too low," he told NPR, "Any effect of the yeast [on BAC] ... The late fermentation expert and biochemist Joseph L. Owades.

The first is alcoholic fermentation, which, perhaps unsurprisingly, results in the alcohols that we love to sip — beer, wine, ...

Alcoholic fermentation is a metabolic process occurring after glycolysis, allowing yeast species to replenish nicotinamide adenine dinucleotide (NAD) in anaerobic conditions.

Yeast Fermentation and the Making of Beer and Wine By: ... no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, ...