Fermentation: The Chemical Process Behind Everyday Foods

Fermentation is a natural process involving microorganisms like bacteria, yeasts, and molds to transform substances, primarily converting sugars into other products. This process is crucial in producing foods and drinks such as wine and bread, where yeast plays a significant role. In wine, yeast converts grape sugars into ethanol and carbon dioxide, while in bread, it helps the dough rise. Fermentation also contributes to energy production through bioethanol, a renewable fuel. This highlights fermentation's importance not only in the food and drink industry but also in the energy sector.

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