Alcoholic fermentation begins after glucose diffuses into the yeast cell.
The pyruvic acid is then converted to CO2, ethanol, and energy for the yeast cell. Don't get excited, students, there is very little ethanol in this root beer. Fermentation is used to make a variety of food products, including the making of beer, wine, bread, cheese, sauerkraut, and baked goods. This fizz is produced in store bought root beer by a carbonation machine that forces carbon dioxide into the root beer mixture, without the aid of our little yeast friends. Let stand for 5 minutes.