During anaerobic respiration (alcoholic fermentation) in yeast, glucose is converted into:
Ethanol and carbon dioxide
In alcoholic fermentation, yeast first breaks glucose down to pyruvate through glycolysis. In the absence of oxygen, instead of entering the aerobic pathway, pyruvate is decarboxylated to acetaldehyde, releasing carbon dioxide, and the acetaldehyde is then reduced to ethanol using the NADH generated during glycolysis.
The overall reaction can be summarised as \(C_6H_{12}O_6 \rightarrow 2\,C_2H_5OH + 2\,CO_2\), showing glucose converting into ethanol and carbon dioxide, along with a small net yield of ATP.
Carbon dioxide and water is the result of complete aerobic respiration, lactic acid formation (without oxygen release) occurs in muscle cells and some bacteria rather than yeast, and pyruvate is only an intermediate, not the final product of this anaerobic pathway — so ethanol and carbon dioxide is the correct outcome for yeast fermentation.
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