When Winemakers Produce Wine, They Use Yeast to Convert the Sugary

When winemakers produce wine, they use yeast to convert the sugary carbohydrates in grapes, such as sucrose and fructose, into alcohol. The yeasts, which are a type of fungus, cannot digest polysaccharides but can easily digest monosaccharides and a variety of disaccharides. The alcohol is a metabolic waste product of the yeasts' digestion. Beer makers use the same yeast to make alcohol from grains, such as barley. The predominant carbohydrate in grains, however, is starch, not sugar. Beer makers, then, must rely on some basic chemistry to get the alcohol they desire. In this scenario, what is the most likely procedure beer makers use to produce alcohol from starchy grains?

A) The starch is converted into a polymer of many glucose molecules before being used.
B) Water is used to break the bonds between glucose subunits in the starch, in a form of dehydration synthesis.
C) The polysaccharide is enzymatically broken down into mono- and/or disaccharides before use.
D) The starch is converted into glycogen, which is easier for the yeast to digest.

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