The starch from grains provides the sugars fructose and glucose for fermentation and subsequent ethanol production by yeast.

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The starch from grains needs to be broken down into simpler sugars (such as maltose) before fermentation and ethanol production can occur. This is typically achieved through the malting process and the addition of enzymes. Once broken down, the sugars are then available for fermentation by yeast.

The Starch from Grains Provides the Sugars Fructose and Glucose