Alcoholic Fermentation

Alcoholic fermentation is the chemical conversion of sugar to carbon dioxide and ethyl alcohol using yeast and, to a lesser extent, bacteria. In addition to wine, this process is also used to make beer.

Alcoholic fermentation is a central aspect to making wine, as it changes simple grape juice into the nectar of gods. Grapes provide enough natural glucose that, without any synthetic help, they can ferment into a wine with up to 16% alcohol, far beyond the typical 5% expected from the fermentation of beer.