The substance produced as a result of fermentation is ethanol, commonly recognized as alcohol. Fermentation is a metabolic process carried out by yeasts and some bacteria, where sugars are converted into acids, gases, or alcohol under anaerobic conditions (absence of oxygen). In the case of producing alcoholic beverages, yeast ferments the sugars found in sources like grapes for wine, grains for beer, or fruits for spirits, resulting in ethanol and carbon dioxide as byproducts. Beyond alcohol production, fermentation is also applied in making various foods like yogurt and sauerkraut, contributing to flavor and preservation.