Fermentation (food processing)
Fermentation in food processing is the biochemical process by which micro-organisms — primarily yeasts and bacteria — convert sugars into alcohol, organic acids, or carbon dioxide. It is the foundation of brewing, winemaking, bread baking, and many preserved foods.
Fermentation in brewing
In brewing, yeast consumes the sugars extracted from malted grain and produces ethanol and CO₂. The temperature, duration, and yeast strain chosen during fermentation determine whether the result is a lager (cold-fermented, typically 4–12 °C) or an ale (warm-fermented, typically 15–24 °C). Controlling fermentation is the central skill of any brewer.
Related: lager · beer tour Budapest · flavoured beers in Budapest.