Sucrose yields what percentage of its weight during fermentation?

During fermentation, sucrose is fully converted into ethanol and carbon dioxide by yeast. This process means that when yeast ferments sucrose, it completely utilizes the sugar to produce these byproducts. Therefore, the yield of sucrose during fermentation is considered to be 100% of its weight because all of the sugar is transformed into alcohol and gas.

In the context of brewing, a complete fermentation of sucrose indicates that there is no residual sugar left, and this total transformation is critical for achieving the desired alcohol content and minimizing sweetness in the final product. Hence, the correct percentage yield from the fermentation of sucrose is indeed 100%.