What is the word equation for the fermentation of sugar solution using yeast?

The fermentation of sugar solution using yeast primarily involves the conversion of glucose into ethanol and carbon dioxide. During this process, yeast cells metabolize the sugar in a low-oxygen or anaerobic environment, leading to the production of alcohol (ethanol) and gas (carbon dioxide) as by-products. This reaction is fundamental in the production of alcoholic beverages and bread, where the carbon dioxide helps in leavening.

While glucose is the most commonly referenced sugar in this fermentation process, other sugars such as sucrose can also be fermented, but they first need to be broken down into glucose. The correct answer reflects the direct conversion of glucose by yeast without extra steps, making it the simplest and most representative equation of fermentation.

The other options either represent incorrect reactants or products: fermentation does not produce oxygen, nor does it involve the breakdown of fructose directly yielding water. Understanding this concept is key for grasping how yeast functions in both culinary and industrial applications.