Cellular respiration produces 36 ATPs worth energy from each glucose molecule, however, fermentation produces only 2 ATPs. In the bonds of what molecule is the rest of the unreleased energy retained?
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With regard to the above question, how is this related to alcoholic beverages being off limits to people who are on a diet (e.g. Vodka martini, even without the olive)?

Do you know the usual products of fermentation? If so, the first question should not be that difficult.

That said, I'm sure that thinking about it a little, you will be able to answer the second question yourself.

Okay, now, tell us what you know about fermentation, I'm sure you will be able to find the answer :)