Question

Click to select the examples that best describe the role of yeast in the production of alcoholic beverages.

A.Fermentation occurs in the absence of oxygen

B.Germination of barley activates the production of enzymes needed to break down starch.

C.Starch is converted to maltose using enzymes.

D.Maltose is broken down into glucose molecules using enzymes.

E.Enzymes are denatured by boiling to stop them after the production of maltose.

F.Alcohol is a by-product of fermentation that becomes part of the beer.

G.Caron dioxide is a by-product of fermentation that becomes part of the beer .

H.Photosynthesis results in the storage of the sun's energy in the bonds of carbohydrate molecules.

Answer 1

Yeast conducts alcoholic fermentation in the absence of oxygen, converting sugars into ethanol and CO2, which are crucial for the production of alcoholic beverages like beer. The correct option is A.

Step-by-step explanation:

The role of yeast in the production of alcoholic beverages primarily involves the process of alcoholic fermentation. This biochemical process, which occurs in the absence of oxygen, enables yeast cells to convert sugars such as glucose into ethanol (alcohol) and carbon dioxide (CO2).

These by-products of fermentation contribute to the characteristic features of various alcoholic drinks.

During beer production, for example, yeast plays a critical role in the following steps:

• Fermentation occurs in the absence of oxygen, allowing yeast to metabolize sugars and produce alcohol and carbon dioxide.
• Alcohol is a by-product of fermentation that becomes an integral component of the beverage.
• Carbon dioxide is also a by-product of fermentation that contributes to the carbonation and texture of the drink.

Although not involved in the fermentation process itself, other steps like the germination of barley to activate enzyme production for starch breakdown, and the denaturing of enzymes after maltose is produced, are essential in preparing the raw materials that yeast will ferment.