Saccharomyces cerevisiae & Ethanol Production — NEET Biology
✅ Asked in NEET 2017Microbes especially yeasts have been used from time immemorial for the production of beverages like wine, beer, whisky, brandy or rum. For this purpose the same yeast Saccharomyces cerevisiae used for bread-making and commonly called brewer's yeast, is used for fermenting malted cereals and fruit juices, to produce ethanol. Do you recollect the metabolic reactions, which result in the production of ethanol by yeast? Depending on the type of the raw material used for fermentation and the type of processing (with or without distillation) different types of alcoholic drinks are obtained. Wine and beer are produced without distillation whereas whisky, brandy and rum are produced by distillation of the fermented broth. The photograph of a fermentation plant
NTA tests whether you know that Saccharomyces cerevisiae (brewer's yeast) ferments sugars to produce ethanol in alcoholic beverages. The key concept is anaerobic respiration and alcoholic fermentation: glucose → ethanol + CO₂. Students often confuse fermentation types or mix up which microorganisms produce which products. Remember: the same yeast used for bread-making produces both CO₂ (for bread rising) and ethanol (for beverages) through the same metabolic pathway. The difference in final products (wine vs. whisky) depends on raw material and distillation, not the microorganism. This concept links microbiology with metabolism—a favorite NEET combination.
Which of the following is correctly matched for the product produced by them? (NEET 2017)
Through deep analysis of NEET and NTA, 88 of 90 questions from the NEET 2026 paper were matched straight from the MedicNEET Biology question bank.
88/90MedicNEET's Biology question bank is built from the same NCERT lines NTA picks repeatedly. Not random MCQs — questions crafted exactly like NTA crafts them.