Yeast Fermentation and the Making of Beer and Wine By: ... no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, ...

The first is alcoholic fermentation, which, perhaps unsurprisingly, results in the alcohols that we love to sip — beer, wine, ...

Winemakers discuss how they use indigenous or commercial yeast to influence the fermentation of grapes and affect the flavor it their wine.

For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...

Alcoholic fermentation is a metabolic process occurring after glycolysis, allowing yeast species to replenish nicotinamide adenine dinucleotide (NAD) in anaerobic conditions.

Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer. ACS Food Science & Technology , 2025; DOI: 10.1021/acsfoodscitech.5c00291 Cite This Page : ...

During the fermentation process – which often takes one to two weeks – yeast breaks down sugar. The result is a byproduct called ethanol. Ethanol is what makes alcohol in wine.