Nearly all human societies have used fermentation to produce alcoholic beverages or to preserve food. Suggest at least one hypothesis that explains how we first discovered the process. Also briefly describe how you would go about actually testing your hypothesis.

Alcoholic Fermentation is a biological fermentation process in the absence of oxygen ( - O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose, that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide (CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.

Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.