What is the role of yeast in the production of spirits?

The role of yeast in the production of spirits is primarily to convert sugars into alcohol through the fermentation process. Yeast is a microorganism that consumes sugar and, in turn, produces alcohol and carbon dioxide as byproducts. This conversion is essential for creating alcoholic beverages, as it is the foundational step in both fermentation and the production of spirits.

While yeast can have some influence on the flavor profile of the final spirit through the selection of different yeast strains, its primary function in the production process is fermentation. The process begins with the fermentation of sugars derived from the raw materials used in spirit production, such as grains, fruits, or sugarcane, resulting in a liquid that contains both alcohol and other flavor compounds.

In the scope of producing spirits, yeast does not contribute to carbonation or clarification. Carbonation in some beverages is typically achieved through other fermentation processes or by adding carbon dioxide gas. Additionally, clarification involves the removal of solids and impurities from the liquid, a task that is typically handled through filtration or fining agents, rather than the action of yeast. Therefore, the central role of yeast is accurately captured by its function in converting sugars into alcohol.