The process by which yeast converts sugar into alcohol is known as fermentation. During fermentation, yeast metabolizes sugars anaerobically, producing ethanol and carbon dioxide as byproducts. This metabolic pathway is essential in various industries, particularly in the brewing and wine-making sectors. Fermentation not only allows for the production of alcoholic beverages but also plays a role in creating bread, as the carbon dioxide released causes dough to rise. Understanding fermentation is crucial for optimizing production processes and ensuring the quality of various fermented products.