Which macromolecules is needed for lactic acid formation and alcohol fermentation to proceed with their processes?

Explanation:

Another familiar fermentation process is alcohol fermentation, in which \text{NADH}NADHstart text, N, A, D, H, end text donates its electrons to a derivative of pyruvate, producing ethanol.

Going from pyruvate to ethanol is a two-step process. In the first step, a carboxyl group is removed from pyruvate and released in as carbon dioxide, producing a two-carbon molecule called acetaldehyde. In the second step, \text{NADH}NADHstart text, N, A, D, H, end text passes its electrons to acetaldehyde, regenerating \text{NAD}^+NAD

+

start text, N, A, D, end text, start superscript, plus, end superscript and forming ethanol.

Alcohol fermentation by yeast produces the ethanol found in alcoholic drinks like beer and wine. However, alcohol is toxic to yeasts in large quantities (just as it is to humans), which puts an upper limit on the percentage alcohol in these drinks. Ethanol tolerance of yeast ranges from about 555 percent to 212121 percent, depending on the yeast strain and environmental condition