Assertion: Saccharomyces species are utilized for making alcoholic beverages.
Reason: Yeast has an enzyme, zymase responsible for fermentations.

Both Assertion (A) and Reason (R) are correct and R is the correct explanation of A.

Saccharomyces species, commonly known as yeast, are indeed utilized for making alcoholic beverages. Yeast plays a crucial role in the fermentation process, where sugars present in the ingredients (such as fruits, grains, or other fermentable substances) are converted into alcohol and carbon dioxide. This conversion is facilitated by the enzyme zymase, which is produced by yeast cells.

Zymase is responsible for breaking down the sugars and releasing energy in the form of alcohol and carbon dioxide. It acts on the sugars, converting them into ethanol (alcohol) and carbon dioxide through a series of biochemical reactions. This process is central to the production of alcoholic beverages such as beer, wine, and spirits.

Saccharomyces cerevisiae is one of the most commonly used yeast species in the production of alcoholic beverages. It is known for its ability to efficiently ferment sugars and produce alcohol. Other Saccharomyces species, such as Saccharomyces pastorianus (used in lager beer production) and Saccharomyces bayanus (used in wine production), are also utilized in specific types of alcoholic beverage production.

In conclusion, the assertion that Saccharomyces species are used for making alcoholic beverages is correct, and the reason provided, stating that yeast has the enzyme zymase responsible for fermentations, is accurate.