Explain the process of alcoholic fermentation.

Explanation

It is the anaerobic breakdown process in which alcohol and `CO_2` gas are evolved from nutrient containing micro organisms (yeast).
In alcoholic fermentation, for obtaining malt, mash is prepared by mixing hot water with crushed cereals and potato. The mash turns into sweetened nutrient medium called wort. Wort is inoculated with yeast strain to ferment, in three ways (i) Batch process (ii) Continuous process (iii) Immobilised yeast (a highly efficient technique).
Production of fermented beverages like wine, beer, whisky or rum involves microbes especially yeast (Saccharomyces cerevisiae) called Baker.s yeast or Brewer.s yeast. Yeast is used to ferment malted cereals and fruit juices to produce ethanol.
Production of different types of alcoholic drinks depends :
(i) on the type of raw material used for fermentation.
(ii) the type of processing, i.e., with or without distillation.
Wine and beer are produced without distillation while whisky, brandy and rum are produced by the distillation of fermented broth.
Fermenters are very large vessels used for growing microbes, for production on an industrial scale.