Dry Yeast
Yeast are unicellular organisms that evolved from multicellular ancestors, with some species
having the ability to develop multicellular characteristics by forming strings of connected
budding cells known as pseudohyphae. Yeast sizes vary greatly, depending on species and
environment, typically measuring 3-4 μm in diameter, although some Yeast can grow to 40 μm in
size.
The yeast species saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohol
through the process of fermentation.
Alcoholic beverages are defined as beverages that containt ethanol(C2H5OH). This ethanol is
almost always produced by fermentation - the metabolism of carbohydrates by certain species of
Yeast under anaerobic or low-oxygen condition. Beverages such as mead, wine, beer or distilled
spirits all use yeast at some stage of their production. A distilled beverage is a beverage
containing ethanol that has been purified by distillation. Carbohydrate - containing plant
material is fermented by Yeast, producing a dilute solution of ethanol in the process. Spirits
such as whisky and rum are prepared by distilling these dilute solution of ethanol.