Which process involves yeast converting sugars into alcohol and carbon dioxide?

The process where yeast converts sugars into alcohol and carbon dioxide is known as fermentation. This is a crucial step in the production of bourbon and many other alcoholic beverages. During fermentation, yeast consumes the sugars present in the mash (a mixture of grains, water, and sometimes enzymes) and transforms them into ethanol (the alcohol) and carbon dioxide as byproducts. This process not only produces the alcohol content but also contributes to the flavor and character of the final product.

In the context of bourbon production, fermentation typically follows the mashing stage, where the starches in the grains are converted to sugars. The yeast is then added to the mash, and fermentation occurs in specialized fermenters. The importance of fermentation cannot be overstated, as it is foundational to the entire bourbon-making process, setting the stage for subsequent steps like distillation, where the alcohol content is increased. Understanding fermentation helps to appreciate the complexity of flavors in bourbon and its dependence on the yeast strain and fermentation conditions.