What microorgansims are in alcohol?

* Yeasts: Yeasts are single-celled fungi that are responsible for the fermentation of alcohol. They convert sugars into alcohol and carbon dioxide. Some of the most common yeasts used in alcohol production include Saccharomyces cerevisiae (brewer's yeast), Saccharomyces uvarum (wine yeast), and Candida albicans (used to make some types of beer and wine).

* Bacteria: Bacteria are also involved in the fermentation of alcohol. They can convert sugars into alcohol, but they also produce other compounds that can affect the flavor and aroma of the alcohol. Some of the most common bacteria used in alcohol production include Lactobacillus (used to make beer, wine, and cider) and Pediococcus (used to make beer and wine).

* Molds: Molds are a type of fungus that can grow on alcohol. They can produce toxins that can make the alcohol unsafe to drink. Some of the most common molds that can grow on alcohol include Aspergillus, Penicillium, and Fusarium.

It is important to note that not all microorganisms that are found in alcohol are harmful. In fact, some of them are essential for the production of alcohol. However, it is important to be aware of the potential risks associated with consuming alcohol that has been contaminated with harmful microorganisms.