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 primary sugar used in fermentation is glucose, which yeast cells break down to produce energy, resulting in the formation of ethanol, the type of alcohol found in beverages. This fermentation process is essential in the production of various alcoholic drinks, such as beer and wine. It also plays a role in baking, where the carbon dioxide produced helps dough rise. Overall, alcoholic fermentation is a key process in both food and beverage industries.