Alcoholic fermentation takes place in the yeasts and some microorganisms. Initial step in the fermentation is also glycolysis, which is then followed by the alcoholic fermentation. During alcoholic fermentation the pyruvic acid produced as a result of glycolysis undergoes a decarboxylation reaction and forms acetaldehyde. The acetaldehyde then gets reduced to form ethanol. Here the NADH is used as the reducing agents. Fermentation ceases when the alcohol level exceeds 10-15% and it resumes when the excess alcohol is removed out.
