In alcoholic fermentation, the first reaction in the conversion of glucose is the addition to the glucose of the phosphoric acid group from adenosine triphosphate (ATP) under the influence of the enzyme glucokinase. Adenosine diphosphate (ADP) and glucose-6-phosphate are formed during this process.uring this anaerobic condition, the six-carbon glucose molecule is only partly broken down to two molecules of the three-carbon sugar called lactic acid lactic acid,CH3CHOHCO2H, a colorless liquid organic acid. It is miscible with water or ethanol.
Another problem related to peltier cooling is condensation. Since it is possible to cool components below ambient temperature using peltier elements, condensation may occur, which is something you'll definitely want to avoid-water and electronics don't mix well.
In turn, since the faster moving molecules of the lemonade moves energy (transfers heat) to the ice, they slow down. This causes the temperature of your drink to decrease and that is what makes your lemonade nice and cold. Heat can be transfered in three different ways: conduction, convection and radiation.