Pyruvic acid

Pyruvic acid is an important intermediate substance in the process of alcoholic fermentation by yeast. It is produced when glucose is broken down, and is then converted into acetaldehyde through the action of the enzyme pyruvate decarboxylase. When this acetaldehyde is reduced, ethyl alcohol is ultimately produced. Pyruvic acid is regarded as an important component that supports the metabolic activity of yeast during fermentation, and it is also a factor that influences the flavor and aroma of alcoholic beverages. The alternative name pyroracemic acid (焦性ブドウ酸) is less common, but it is sometimes used in the same context.