How does fermentation work (diagram)?

Fertilizations are metabolic processes which are necessary in the anaerobic (oxygen-free) degradation of sugar (glycolysis). In glycolysis, grape sugar (glucose) is gradually degraded to pyruvate. This releases energy which is stored in the form of ATP. ATP (adenosine triphosphate) is the universal energy currency of life. Wherever a body consumes energy, it is delivered by ATP. NAD+ is required for glycolysis, which is converted into NADH2. At some point, the entire supply of NAd+ would be used up and completely converted to NADH2. In aerobic glycolysis, this is not a problem because NADH2 is regenerated to NAD+ in the respiratory chain (endoxidation). In anaerobic glycolysis, however, no end oxidation takes place. If all NAD+ had been exhausted, the entire glycolysis would therefore come to an end. So that this does not happen, fermentation reactions are necessary. Fertilizations are metabolic pathways that come without oxygen. The fermentation reactions include, for example, the lactic acid fermentation or even the alcoholic fermentation which, for example, carry out yeasts.

We remember that glucose is degraded to pyruvate in glycolysis. NAD+ becomes NADH2. The pyruvate is now processed further in two steps. First, the enzyme pyruvate decarboxylase cleaves from the pyruvate carbon dioxide (CO2). Acetaldehyde is thereby obtained from the pyruvate. This now takes a second enzyme, the alcohol dehydrogenase. It also catches an NADH2 and transfers the two hydrogen atoms to the acetaldehyde. ethanol (alcohol). NAD+, which can now be used again in glycolysis, is re-used from the NADH2.

We use alcoholic fermentation in various ways. For example, if we bake bread, we give yeast to the dough. The yeast builds the sugar (meal consists of starch and starch is nothing but a long chain of sugar components) to CO2 and alcohol. The alcohol later flies when baking, the CO2 ensures that the dough rises and becomes nicely airy and loose.

And the same happens when brewing beer. Malt is nothing other than cereals (gesture or wheat), which is specially treated. By heating, deyms are activated which degrade the starch to sugar. Hops are added to make the beer more durable and to give it its bitter taste. In the fermentation tank, yeast is then added. It eats the sugar and produces alcohol and CO2. The CO2 dissolves in the liquid as carbonic acid.