T
he word fermentation come from the formation of bubbles when gas comes out from a liquid. It was Luis Pasteur who first studied how fermentation was a result of microscopic living beings acting on the fermentable sugars. The result of the transformation of fermentable sugars into alcohol and CO2 is known as alcoholic fermentation.
The living beings responsible for the fermentation process are known as yeast, and yeast is present in many different forms in the nature. In the grapes for example, yeasts are located in the external part of the fruit and that’s why the grapes must be pressed to make the yeast make contact with the fermentable sugars.
The fermentation processes usually produce liquids which are not high in terms of alcohol content. Wines for example tend to be around 12 degrees. For the alcohol to concentrate it is needed to run a distillation process.
