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Most agricultural societies have come up with ways to ferment the sugars in barley, wheat, rice, corn, or grapes to produce alcoholic beverages. Historians argue that this was an effective way for farmers to preserve the chemical energy in grains and fruits in a form that would not be eaten by rats or spoiled by bacteria and fungi. Why does a great deal of chemical energy remain in the products of fermentation pathways?
The drop in potential energy from glucose to pyruvate is low, therefore pyruvate is a high energy molecule. Since fermentation products are derived from pyruvate, they have a lot of energy. You don’t see this as much in pyruvate that is converted to Acetyl-CoA for the TCA and ETC because much of the energy is dissipated in those reactions.