Alcohol fermentation is the metabolic process through which organisms, mainly yeasts, generate ethanol and CO2 from sugars (such as glucose, fructose, and sucrose) in the absence of oxygen. A significant organic solvent and substrate, ethanol is widely employed in both research and business. It is the primary product created during the fermentation of fruits and other biomass-derived carbohydrates. Even after being bottled and packaged, many foods, especially unpasteurized foods and probiotics, may continue to ferment, which gradually raises their alcohol level. The main obstacle to the growth of the global market for halal foods has been highlighted as issues with halal product certification. One such problem is the variable levels of ethanol allowed in Halal goods as a result of the lack of an internationally accepted standard limit. This paper provides an overview of ethanol, including its varieties, uses, benefits, and drawbacks. This article provides a solution to achieve consensus on the concentration of alcohol in fermented grape juice and to display the statistical data in the form of a line graph using MATLAB. An app is designed to view the live feed of graphs from MATLAB.