Hello folks

I have a rather silly question. I once used bread yeast in my earliest
winemaking experiments. Today, I was watching my wife kneading bread dough.
When she allows it to raise, it can easily triple its volume because of the
carbon dioxide that is produced. Does this mean there's also a tiny amount
of alcool produced by the yeast since it's the sugar in the dough that is
processed. I assume that the yeast produces the alcool and the gas at the
same time.

Marc