Fermentation in yeast primarily produces two key products: ethanol and carbon dioxide. This biological process occurs when yeast cells convert sugars into energy in the absence of oxygen.
Ethanol, commonly known as alcohol, is the main byproduct and is what makes fermented beverages like beer and wine possible. During fermentation, yeast metabolizes simple sugars, such as glucose, and converts them into ethanol as a means to generate energy for its growth and reproduction.
The second major product, carbon dioxide, is also a significant output of the fermentation process. This gas is what causes dough to rise in bread making and contributes to the bubbling in alcoholic beverages. The production of carbon dioxide occurs due to the breakdown of sugars and the release of gas as a byproduct.
In summary, the key products of fermentation in yeast are ethanol and carbon dioxide, both of which play essential roles in various food and beverage processes.