What occurs during alcoholic fermentation?

During alcoholic fermentation, yeast plays a crucial role in the conversion of sugars into alcohol. This process begins when yeast cells consume available sugars, typically derived from fruits, grains, or other carbohydrate sources. As the yeast metabolizes these sugars, it produces ethanol (alcohol) and carbon dioxide as byproducts.

This fermentation process is fundamental in the production of a wide variety of alcoholic beverages, including wine, beer, and spirits. The generation of alcohol is a key characteristic of fermentation, distinguishing it from other processes that involve sugars.

The other choices do not accurately describe what happens during alcoholic fermentation. For example, yeast producing sugars does not reflect the metabolic process; rather, yeast breaks down sugars. Similarly, the conversion of sugars to acids is a different fermentation process known as lactic acid fermentation, and filtering sugars out does not occur during fermentation but rather in later processes or clarifying stages.