Yeast, in the context of alcohol production, is a microorganism responsible for converting sugars into alcohol and carbon dioxide through a process called fermentation.
Specifically, as highlighted by the reference, yeasts contain enzymes that convert sugar to alcohol and carbon dioxide. This enzymatic conversion is the fundamental basis for making alcoholic beverages. Fermentation itself is defined as the enzymatic hydrolysis of sugar, a process crucial not only for creating alcohol but also for applications like baking bread or cakes.
Here's a breakdown of yeast's role:
- The Catalyst: Yeast acts as a natural catalyst because of the enzymes it contains.
- The Process: It drives fermentation, which is the biological transformation of sugars.
- The Inputs: Yeast feeds on various types of sugar present in grains, fruits, or other fermentable materials.
- The Outputs: Through its enzymatic action, yeast produces alcohol (specifically ethanol, the type found in alcoholic drinks) and carbon dioxide gas.
Think of it this way:
- Breweries use yeast to turn the sugar in malted barley into beer.
- Wineries use yeast to turn the sugar in grapes into wine.
- Distilleries use yeast to create alcohol from fermented grains or fruits before distillation.
The presence and type of yeast, along with other factors like temperature and available sugar, significantly influence the flavour, aroma, and alcohol content of the final beverage. Without yeast's unique ability to perform this sugary conversion, the alcoholic drinks we know wouldn't exist.
