What process involves the conversion of sugars to alcohol by yeast?

The process that involves the conversion of sugars to alcohol by yeast is known as fermentation. During fermentation, yeast metabolizes the sugars present in the wort or must (in the case of wine), producing ethanol (alcohol) and carbon dioxide as byproducts. This metabolic process is essential in brewing beer, as it transforms the sugary solution created from malted grains into the alcoholic beverage that is consumed.

Fermentation is a fundamental step in both beer and wine production and is vital for developing the flavors, aromas, and overall character of the final product. Different strains of yeast can impart various flavors, and controlling fermentation conditions can lead to diverse and complex beers.

In contrast, distillation is a process used to separate alcohol from a fermented mixture and increase its concentration, while maturation is the aging process that allows the beer to develop deeper flavors after fermentation. Filtration refers to the method used to clarify the beer by removing particulates and yeast after fermentation. Understanding fermentation is crucial for anyone studying beer production and serves as the foundation for many other brewing processes.