The main product of fermentation in yeast is ethanol (alcohol) and carbon dioxide. During fermentation, yeast cells convert sugars, such as glucose, into these byproducts under anaerobic conditions (absence of oxygen). This process is crucial in various applications, including the production of alcoholic beverages, such as beer and wine, as well as in baking, where carbon dioxide contributes to the rising of dough. Fermentation is an ancient biochemical process that has been utilized for centuries, and it continues to be essential in both industrial and artisanal contexts for food production.