Description
Beer fermentation is the biological conversion of fermentable sugars into ethanol and CO₂ by yeast, producing the beverage’s alcohol content and carbonation.
Technical
During fermentation, yeast metabolizes glucose via glycolysis to pyruvate, which is decarboxylated to acetaldehyde and then reduced to ethanol by alcohol dehydrogenase. CO₂ is released as a by‑product, and minor compounds such as glycerol, diacetyl, and esters contribute to flavor complexity.
Science
Primary Reaction
Fermentation of sugars to ethanol and CO₂ via glycolysis and alcoholic fermentation
Sensory Profile
Aroma ()
maltyyeastyhoppysweetcitrusfruityfloralspicyearthycaramel