What process does yeast undergo to convert sugar into alcohol and carbon dioxide?

Fermentation is the correct process by which yeast converts sugar into alcohol and carbon dioxide. This anaerobic process occurs when yeast cells metabolize sugars, primarily glucose, in the absence of oxygen. During fermentation, the yeast breaks down the sugar molecules and releases energy, producing ethanol (alcohol) and carbon dioxide as byproducts.

This transformation is crucial in various food products, especially in baking and brewing. In baking, the carbon dioxide produced causes dough to rise, while in brewing, the alcohol is the desired product.

The other processes mentioned do not relate to yeast converting sugar into alcohol and carbon dioxide. Photosynthesis is the process by which plants utilize sunlight to synthesize food from carbon dioxide and water. Oxidation involves the reaction of a substance with oxygen, often leading to the release of energy but not in the context of alcohol production by yeast. Hydrolysis refers to a chemical reaction involving the breaking of bonds in molecules through the addition of water, which does not directly describe yeast's action on sugar.