Ethyl alcohol fermentation breaks down glucose (or other simple sugars) into ethanol and carbon dioxide. This is the type of fermentation that yeasts carry out in an anaerobic environment, where there is little or no oxygen available. It is through this type of fermentation that we get products such as beer, wine, and bread.
The fermentation of ethyl alcohol is a biological process which involves the breakdown of sugars such as glucose, fructose and sucrose into the cellular energy. The cellular energy produced in the form of ATP. This fermentation reaction produces the byproduct’s mainly as ethyl alcohol and carbon dioxide. Hence the correct answer is carbon dioxide and ethyl alcohol.
