Commercial alcohol is denatured by adding copper sulfate to give it color and pyridine, a foul-smelling liquid. This process ensures the alcohol is unsuitable for consumption.

When alcohol content surpasses 14 percent, the action of zymase is inhibited. Air entering the fermentation mixture can lead to the oxidation of ethanol to ethanoic acid, compromising the taste of alcoholic drinks.

Fermentation in winemaking involves the contact of sugar and enzymes from crushed grapes, leading to the release of carbon dioxide. Zymase, an enzyme found in yeast, catalyzes this process under anaerobic conditions.

Methanol is produced through catalytic hydrogenation, is a colorless liquid with a boiling point of 337 K, and is highly poisonous. Ingestion, even in small quantities, can lead to blindness, and larger quantities can be fatal.

Commercial ethanol is obtained through fermentation, typically from sugars found in molasses, sugarcane, or fruits such as grapes. The sugars undergo conversion to glucose and fructose, followed by fermentation in the presence of yeast-derived enzyme zymase.