What is produced as a byproduct of alcoholic fermentation?

During alcoholic fermentation, yeast and some types of bacteria convert sugars into ethanol and carbon dioxide through a series of enzymatic reactions. The overall process occurs in the absence of oxygen (anaerobic conditions) and is utilized in the production of alcoholic beverages and in baking.

The production of carbon dioxide is a critical aspect of alcoholic fermentation. It is responsible for the bubbles in beverages like beer and sparkling wine, and it causes dough to rise in bread-making. While lactic acid is a byproduct of lactic acid fermentation (not alcoholic fermentation), oxygen is not produced at all during this process, as it is anaerobic. Glucose, being the starting material for fermentation, is not a byproduct but rather consumed during the process. Thus, carbon dioxide emerges as the correct byproduct of alcoholic fermentation.