What purpose do alcohol and sugar play in fermented beverages?

Alcohol and sugar are fundamental components of fermented beverages because they are the main products generated during the fermentation process. Fermentation occurs when yeast consumes sugar, converting it into alcohol and carbon dioxide. This means that without sugar, fermentation would not take place, and consequently, alcohol would not be produced.

The presence of these two elements greatly influences the characteristics of the beverage, such as its flavor profile and body. The balance of sugar before fermentation can also determine the level of alcohol after fermentation, as higher sugar content typically leads to a higher alcohol yield. This relationship underlines their joint importance as the primary products of fermentation, making option B the correct choice in this context.