Name three substances that are used for commercial production of alcohol and wine by fermentation.

Grapes, grains (particularly malted barley), and sugarcane or molasses are the three primary raw materials used for commercial alcohol and wine production through fermentation. Grapes contain natural sugars (glucose and fructose) and are the traditional and predominant raw material for wine production—red, white, rosé, and sparkling wines all begin with crushed grapes fermented by naturally present or added yeast strains. Different grape varieties, growing regions, and fermentation techniques produce the enormous diversity of wines available globally.

Grains, especially malted barley, wheat, rye, and corn, serve as the foundation for beer, whiskey, vodka, and other spirits. The malting process converts grain starches into fermentable sugars that yeast can metabolize into alcohol. Sugarcane juice and molasses (a sugarcane byproduct) are rich in fermentable sugars and are extensively used to produce rum and industrial ethanol, particularly in tropical regions where sugarcane grows abundantly. The fermentation process for each raw material involves specific yeast strains, controlled temperatures, and time periods optimized to achieve desired alcohol content, flavor profiles, and product quality for commercial markets.