What two compounds does yeast primarily convert sugar into during fermentation?

During fermentation, yeast primarily converts sugar into ethanol and carbon dioxide. This process, known as alcoholic fermentation, occurs under anaerobic (absence of oxygen) conditions and is a fundamental biochemical reaction used in the production of beer, wine, and spirits.

Ethanol is the primary product of fermentation, serving as the alcohol that contributes to the beverage's alcoholic content. Carbon dioxide is produced as a byproduct, which is key to creating the carbonation in various fermented beverages, particularly beers and sparkling wines. The production of these two compounds reflects the yeast's metabolic pathways, specifically the conversion of glucose and other fermentable sugars into energy.

The other options do not accurately represent the primary products of yeast fermentation. For instance, lactic acid is associated with lactic acid fermentation, which occurs in some bacteria and in muscle cells under anaerobic conditions, not in yeast. Glycerol and acetic acid are also produced in fermentation processes, but they are not the main products of yeast-mediated alcoholic fermentation. Butanol and methanol are not typical products of yeast fermentation; methanol is primarily produced from specific types of fermentation processes involving certain bacteria or as a byproduct of pectin breakdown, while butanol is generated through different fermentation pathways not usually associated with common brewing