Tag: Alcohol fermentation

Over 7,000 years ago, ancient civilizations began deliberately fermenting beverages from natural sugars, a process still central to modern brewing and distilling. This process directly answers the question, is alcohol a byproduct of sugar? Specifically, fermentation uses yeast to convert sugar into ethanol and carbon dioxide.

According to the Food and Agriculture Organization (FAO) and World Health Organization (WHO), yogurt is a coagulated milk product formed by lactic acid fermentation, not alcohol fermentation. Yogurt production relies on specific bacteria that break down milk sugars into lactic acid, creating its characteristic tangy flavor and thick consistency, clarifying the common misconception that it might contain alcohol.