Alcohol Fermentation
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Alcohol fermentation converts pyruvate to ethanol in two steps, releasing carbon dioxide first and then regenerating NAD+ as acetaldehyde is reduced.
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Yeast fermenting grape sugars produces both the ethanol found in wine and the carbon dioxide that pressurizes a sealed fermentation tank.
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Alcohol fermentation releases carbon dioxide as a byproduct; lactic acid fermentation, per Bio 0562, does not.