In fermentation reactions occurring in yeast to produce wine, two products of the reaction are ethanol and carbon dioxide.
In the field of science, fermentation can be described as a process by which complex sugar molecules are broken down into simpler ones.
Aerobic fermentation is the type of fermentation that occurs in the presence of oxygen whereas anaerobic fermentation occurs in the absence of oxygen.
In the production of wine, yeast transforms sugars in the juice into ethanol and carbon dioxide. Carbon dioxide is released as a by-product of this reaction.
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