What are the necessary conditions for fermentation to produce ethanol?

Fermentation is a metabolic process that converts sugars into ethanol and carbon dioxide, primarily carried out by yeast. For effective fermentation to produce ethanol, anaerobic conditions are essential. This means there is no oxygen present, as oxygen would lead to aerobic respiration, which does not produce ethanol.

The temperature range of 25-35°C is optimal for fermentation because it provides a suitable environment for the yeast's enzymes to function efficiently. Within this temperature range, yeast can maximize its activity and effectively ferment sugars into ethanol.

Under anaerobic conditions, the yeast ferments glucose, leading to the production of ethanol and carbon dioxide. This is in contrast to aerobic processes which would typically result in the complete oxidation of glucose to carbon dioxide and water, yielding no ethanol.

Therefore, the combination of anaerobic conditions and the specified temperature range is key for effective fermentation aimed at producing ethanol.