In this video, we're going to briefly introduce alcohol fermentation. Alcohol fermentation is really similar to lactic acid fermentation, with the main difference being that the pyruvate in alcohol fermentation is reduced by NADH to form ethanol instead of forming lactic acid, and ethanol is a type of alcohol. Alcohol fermentation not only produces ethanol but also regenerates the NAD+, allowing glycolysis to continue even in the absence of oxygen. Taking a look at our image below, notice that we're showing you alcohol fermentation, which is very similar to lactic acid fermentation.
The only difference is that ethanol is produced instead of lactic acid. Once again, the NAD+ is regenerated through alcohol fermentation. When NAD+ is regenerated, it can be utilized to help continuously drive glycolysis even in the absence of oxygen, and glycolysis can continue to produce its very small amount of ATP. Alcohol fermentation produces beer from barley, which humans can drink, and also wine from grapes. Over here on the right-hand side, notice that we're just showing you an image of a brewery with ice-cold beer.
Just to remind you that alcohol fermentation is what can drive and produce the alcohols that we drink. This here concludes our introduction to alcohol fermentation, and we'll be able to get some practice as we move forward in our course. So, I'll see you all in our next video.