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Ethanol (Ethyl alcohol)

Ethanol

Japanese: エタノール（エチルアルコール）

The drinkable alcohol produced by alcoholic fermentation. The main component of sake, beer, and wine, also possessing antimicrobial properties.

Ethanol is the alcohol produced when yeast anaerobically breaks down glucose. Its formula is C₂H₅OH. Present in all brewed beverages, distilled spirits are made by concentrating this ethanol.

During miso fermentation, salt-tolerant yeast (Zygosaccharomyces rouxii) produces trace amounts of ethanol. This ethanol combines with organic acids to form esters (aromatic compounds), contributing to miso's fragrance.

Ethanol also has antimicrobial properties, contributing to the preservation of fermented foods. Using alcohol for sanitizing tools follows the same principle. A metabolic product of microorganisms that also inhibits other microorganisms—ethanol embodies a fascinating duality in the world of fermentation.

Related words

Ester

Aromatic compounds formed when organic acids combine with alcohols. Produced by yeast during fermentation, they create fruity, floral aromas.

Zygosaccharomyces rouxii

A halotolerant yeast crucial for miso and soy sauce brewing. Adapted to high-salt and high-sugar environments, it produces aromatic compounds such as HEMF (4-hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furanone).

Alcoholic fermentation

The reaction in which yeast breaks down sugar under anaerobic conditions to produce ethanol and carbon dioxide. Essential for making alcoholic beverages and bread.

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