What role does yeast play in the distillation process?

Yeast plays a crucial role in the distillation process by fermenting sugars into alcohol and carbon dioxide. This fermentation is the first step in producing alcoholic beverages. During this process, yeast metabolizes the sugars present in the raw materials, such as grains or fruits, and converts them into ethanol (alcohol) and CO2 through the process of anaerobic respiration. This production of alcohol is essential, as it is the primary substance that will be concentrated during distillation.

The conversion of sugars to alcohol is pivotal because it determines the potential alcohol content of the final product. Without yeast, fermentation would not occur, and the distillation process would not yield any alcoholic spirits.

While yeast can contribute to flavor development during fermentation, its fundamental and primary role is to facilitate the creation of alcohol from sugars, making the fermentation stage vital in the overall production of spirits. Thus, recognizing the process and function of yeast provides a deeper understanding of how alcoholic beverages are created.