Which component of the distillation process helps convert sugars to alcohol and CO2?

The component that plays a crucial role in converting sugars to alcohol and carbon dioxide during the distillation process is yeast. Yeast is a living microorganism responsible for fermentation, which is the biochemical process where sugars present in the mash are transformed into alcohol and carbon dioxide. The presence of yeast is essential for this conversion, as it metabolizes the sugars and produces alcohol as a byproduct along with CO2.

While water, heat, and grains are important parts of the overall distillation process, they do not directly convert sugars into alcohol. Water is often used in various stages of production for dilution and during the mashing process, but it does not ferment the sugars. Heat is critical for distillation as it helps to separate alcohol from the fermented mash, but it does not convert sugars itself. Grains provide the sugars necessary for fermentation, but the actual conversion is carried out by yeast, making it the most significant factor in this particular process.