What role does yeast play in the fermentation process?

Yeast plays a crucial role in the fermentation process primarily by converting sugars into alcohol and carbon dioxide. This transformation is essential for the production of alcoholic beverages. During fermentation, yeast consumes the sugars derived from the raw materials, such as grains or fruits, and through its metabolic processes, it produces ethanol (the type of alcohol found in spirits) and carbon dioxide as byproducts.

The significance of this process cannot be overstated, as the amount of sugar present and the efficiency with which yeast converts it determine the potential alcohol content of the final product. While some might consider other roles of yeast in terms of flavor or aroma enhancement, the fundamental and defining function of yeast in fermentation is its capability to create alcohol through sugar conversion.