Alcoholic fermentation is a biological process in which sugars are converted into alcohol and carbon dioxide by the action of yeast. This process typically occurs in anaerobic conditions, meaning it takes place without oxygen. The most common yeast used for this fermentation is Saccharomyces cerevisiae, which is often found in brewing and baking. During alcoholic fermentation, glucose is broken down through a series of enzymatic reactions, resulting in the production of ethanol, the type of alcohol found in beverages like beer and wine. This process not only creates alcohol but also contributes to the flavor and aroma of the final product.