The process of converting plant material into alcohol is called fermentation. In fermentation, microorganisms like yeast break down sugars in the plant material into alcohol and carbon dioxide under anaerobic conditions (absence of oxygen). This process is widely used in the production of alcoholic beverages such as wine, beer, and spirits. The type of plant material and fermentation conditions influence the flavor and characteristics of the final product. Fermentation is not only essential for alcohol production but also plays a role in creating various food products like bread, yogurt, and vinegar.