Final answer:
The product of alcohol fermentation that kills the majority of microbes in beer and wine is ethanol. It has bactericidal and fungicidal properties, preventing spoilage and ensuring the safety of these beverages from foodborne pathogens.
Step-by-step explanation:
The product of alcohol fermentation which kills the majority of microbes in beer and wine that cause food poisoning is ethanol. During fermentation, yeast converts sugars into ethanol and carbon dioxide.
Ethanol is known to have bactericidal and fungicidal properties, and in sufficiently high concentrations, it can kill microbes that could potentially spoil beer and wine or cause foodborne illnesses.
In 1856, Pasteur discovered properties of microbial fermentation while studying beer and wine spoilage. He learned that these alcoholic beverages have a natural method of microbial control that is integral to their preservation. Ethanol resulting from fermentation is toxic to many microorganisms and is a key factor in preventing spoilage.
Moreover, the concentration of ethanol in wine is typically capped at around 12 percent due to the toxicity to yeast involved in the process. This ethanol content is sufficient to act as a preserving agent against many of the pathogenic microbes that could otherwise contaminate the beverage.