What alcohol is produced as a result of fermentation of sugars by yeast?

The production of ethanol through the fermentation of sugars is a well-established process carried out by yeast. During fermentation, yeast metabolizes sugars, typically derived from sources like fruits or grains, and converts them into ethanol and carbon dioxide in an anaerobic environment (absence of oxygen). This process is fundamental to the production of alcoholic beverages and can also be harnessed for biofuel production.

Ethanol is the type of alcohol that is safe for human consumption in moderate amounts and is the primary alcohol produced in alcoholic fermentation. The other options—methanol, propanol, and isopropanol—are types of alcohol that have different properties and uses. Methanol, for example, is toxic to humans and is primarily used industrially. Propanol and isopropanol are also used for purposes like solvents and antiseptics, but none of these are typically produced during the fermentation process by yeast. This distinction underscores the importance of understanding the specific metabolic pathways utilized by yeast during fermentation.