Fermentation (alcoholic)

In alcoholic fermentation yeasts convert sugar into ethanol and carbon dioxide in the absence of air. Heat is produced and numerous by-products form that shape the aroma of the drink. Fermentation runs until the sugar is used up or the yeast is inhibited by alcohol or cold.

Temperature, yeast strain and nutrients determine course and style. Cool fermentation usually gives fruity, fresh drinks, warmer fermentation more robust aromas. Fermentation is the basis of beer, wine, fruit wine and the raw material for brandies. It can be stopped by cooling, filtration or adding alcohol.