What process is engaged when yeast ferments sugars into alcohol and carbon dioxide?

The process of converting sugars into alcohol and carbon dioxide by yeast is specifically known as fermentation. During fermentation, yeast breaks down glucose in the absence of oxygen, leading to the production of ethanol (alcohol) and carbon dioxide as byproducts. This occurs in various food and beverage processes, such as in the production of bread, beer, and wine, highlighting its importance in both culinary and industrial applications.

Glycolysis, while related, is primarily the first step in the breakdown of glucose to extract energy for cellular metabolism, and it does not specifically describe the conversion to alcohol and carbon dioxide. Photosynthesis refers to the process by which green plants, algae, and some bacteria convert light energy into chemical energy in the form of glucose, and it does not involve yeast or the fermentation process. Respiration typically involves the breakdown of glucose with oxygen to produce energy, which is not the scenario in which yeast is fermenting sugars. Overall, fermentation uniquely describes the anaerobic process performed by yeast to create alcohol and carbon dioxide.