What is the process called in which yeasts transform sugar into alcohol?

Fermentation is the process in which yeasts convert sugars into alcohol and carbon dioxide. This is a crucial step in the production of many alcoholic beverages, including wine and beer. During fermentation, yeast consumes sugar, producing alcohol as a byproduct along with carbon dioxide.

Understanding fermentation is essential in winemaking, as it is responsible for creating the alcoholic content of the wine and developing its unique flavor profile. The type of yeast used, along with the temperature and duration of fermentation, can significantly impact the flavor and aromatic characteristics of the final product. This process lays the foundation for the transformation from grape juice into wine.

Other processes such as distillation involve the separation of alcohol from a fermented mixture but do not directly involve the transformation of sugar by yeast. Consolidation is not a recognized process in the context of winemaking or alcohol production, and oxidation refers to the reaction of wine with oxygen, which can affect flavor and preservation but is not related to the initial creation of alcohol from sugar.