Alcohol is obtained by anaerobic fermentation of sugar

Anaerobic fermentation is a metabolic process that occurs in the absence of oxygen. It is a common process used in the production of alcohol, such as wine, beer, and spirits. During fermentation, microorganisms, such as yeast, break down sugars into alcohol and carbon dioxide.

Process of Anaerobic Fermentation

Anaerobic fermentation involves several steps:

1. Glycolysis: This is the first step of fermentation where glucose, a type of sugar, is converted into pyruvate. This process occurs in the cytoplasm of cells.

2. Conversion of Pyruvate: In the absence of oxygen, pyruvate is converted into different compounds depending on the microorganism involved. In the case of yeast, pyruvate is converted into ethanol (alcohol) and carbon dioxide.

3. Alcohol Formation: The final step of fermentation is the production of alcohol. The yeast cells release enzymes that convert pyruvate into ethanol. This process produces alcohol as the desired end product.

Sources of Sugar for Fermentation

Sugar is the main source of fuel for the fermentation process. It provides the necessary energy for the microorganisms to carry out the metabolic reactions. Different sources of sugar can be used for fermentation, including:

- Fruits: Fruits contain natural sugars such as glucose and fructose. These sugars can be used by yeast during fermentation. Examples include grapes for wine production and apples for cider production.

- Grains: Grains, such as barley, wheat, and corn, can be malted and converted into sugars for fermentation. These sugars are commonly used in the production of beer and whiskey.

- Sugarcane: Sugarcane contains sucrose, a type of sugar that can be extracted and used for fermentation. This is the primary source of sugar for rum production.

- Molasses: Molasses, a byproduct of sugar refining, is rich in fermentable sugars. It is commonly used in the production of dark rum.

In conclusion, alcohol is obtained through the anaerobic fermentation of sugar. During this process, microorganisms convert sugar into alcohol and carbon dioxide. Different sources of sugar can be used, such as fruits, grains, sugarcane, and molasses, depending on the type of alcohol being produced.