Question

the yeast is used in the production of bakery product and wine. mention the reason​

Answer 1

Answer: production of alcoholic beverages like beer and wine involves fermentation of sugar present in barley and grapes etc by yeast. That's because fermentation by yeast produces alcohol and carbon dioxide

Explanation:

Answer 2

Any alcoholic beverage produced by the fermentation of sugars obtained from grain. In western culture, barley is the grain generally used. Ethanol: Alcohol that is the metabolic product of yeast in the wine and beer making. Specifically, it is produced by the yeast during fermentation

The reaction by which alcoholic beverages are produced is generally referred to as fermentation and may be summarized as:

Yeast + Glucose è Alcohol (Ethanol) + CO2

This reaction is also important in baking bread, but the desired product is then the carbon dioxide rather than alcohol. The production of alcohol occurs best in the absence of oxygen. However, from the yeast's point of view, alcohol and carbon dioxide are waste products, and as the yeast continues to grow and metabolize in the sugar solution, the accumulation of alcohol will become toxic when it reaches a concentration between 14-18%, thereby killing the yeast cells. This is the reason why the percentage of alcohol in wine and beer can only be approximately 16%. In order to produce beverages (liquor) with higher concentrations of alcohol, the fermented products must be distilled.