During fermentation, what does yeast convert sugars into?

Yeast plays a crucial role in the fermentation process, which is fundamental to winemaking. During fermentation, yeast cells consume the sugars present in the grape must and convert them primarily into alcohol and carbon dioxide. This process, known as alcoholic fermentation, typically results in the production of ethanol (the type of alcohol found in beverages) and CO2 gas as by-products.

The conversion process begins when yeast cells metabolize simple sugars like glucose and fructose. As they do so, they undergo a series of biochemical reactions that culminate in the production of alcohol and carbon dioxide. The alcohol contributes to the overall alcohol content of the wine, while the carbon dioxide is released into the atmosphere, sometimes leading to bubbly wine in the case of sparkling varieties.

This transformation is essential not only for creating the alcoholic component of wine but also for influencing flavor, aroma, and mouthfeel. The presence of alcohol, along with other fermentation byproducts, such as esters and phenols, directly impacts the wine's overall profile. While acids and esters do arise during fermentation, they are byproducts of other reactions and are not the primary end products of the sugar conversion process carried out by yeast. Therefore, the selection of alcohol and carbon dioxide accurately reflects the main outputs of