Alcoholic fermentation produces ethanol, ATP, and carbon dioxide.

This process is used by yeast and other microorganisms to get energy from glucose or other sugars, such as sucrose.

This process is used by bakers, brewers, and vintners. The bakers want the carbon dioxide to make their bread and pastries rise, and brewers want the ethanol to make their ales and wine.

Refer to the following article: https://en.wikipedia.org/wiki/Ethanol_fermentation