Fermentation
Fermentation is a metabolic process in which microorganisms — most commonly yeast — break down sugars in the absence of oxygen, producing ethanol, carbon dioxide and various flavour compounds. It is the fundamental biological step in the production of beer, wine, cider and distilled spirits.
Fermentation in brewing and winemaking
In brewing, yeast ferments malted grain sugars to produce beer; in winemaking, grape sugars are fermented to produce wine. Temperature, yeast strain and fermentation duration all shape the final flavour. For spirits, the fermented liquid is subsequently distilled to raise the alcohol concentration.
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