* Ethanol (ethyl alcohol): This is the main product of alcoholic fermentation.

* Carbon dioxide (CO2): This is a by-product of the process and is responsible for the bubbles in alcoholic beverages and the rising of bread dough.

* Small amounts of other compounds: These include glycerol, fusel alcohols, and organic acids, which contribute to the flavor and aroma of fermented products.

The overall chemical reaction for alcoholic fermentation can be summarized as follows:

C6H12O6 → 2 C2H5OH + 2 CO2

This equation shows that one molecule of glucose is converted into two molecules of ethanol and two molecules of carbon dioxide.

It's important to note that the specific products and their proportions can vary depending on the type of yeast, the fermentation conditions (temperature, pH, etc.), and the presence of other sugars or nutrients.