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, ...

Non-alcohol beer is more popular than ever. It tastes so much like regular beer, people wonder how it's really made. These ...

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

Our readers appear particularly knowledgeable on this issue, offering insight into the different ways these drinks are ...

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 : ...

It’s then transferred to a fermentation vessel where yeast is added, or “pitched” in brewing terms. The yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.

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.