What type of organisms are required for transforming grape juice into an alcoholic beverage?

Yeasts are the organisms responsible for the fermentation process that transforms grape juice into an alcoholic beverage. During fermentation, yeasts consume the sugars present in the grape juice and convert them into alcohol and carbon dioxide. This biological process is essential for producing wine, beer, and other alcoholic drinks, establishing yeasts as the primary agents in this transformation.

While bacteria, molds, and fungi are important in other contexts of food and beverage production, they do not play the primary role in the fermentation of grape juice. Bacteria can be involved in certain fermentation processes, like malolactic fermentation in wine, but they do not perform the initial conversion of sugars to alcohol. Molds and fungi generally do not contribute to alcoholic fermentation but may influence other aspects of food and beverage production, such as spoilage or flavor development in specific products.