Accidental fermentation can easily occur if you don't polish off the food soon enough. That is especially true of sauces. Here are several sauces that can turn alcoholic if left to sit too long.

The metabolic process by which organisms, particularly yeasts, produce ethanol and CO 2 from sugars (e.g., glucose, fructose, & sucrose) under anaerobic conditions is called alcohol fermentation.

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

The happy accident of biting into a piece of fruit or sipping liquid imbued with the intoxicating properties imparted by fermentation must have beguiled innumerable early humans and their ancestors.