Alcoholic fermentation Examples: Wine, Beer, Cidre, Met, Bread

The fermentation of fruits or grain grains for the production of alcoholic beverages (wine, beer) or bread is usually carried out with the help of yeast cultures ( mainly saccharomyces). These need sugar (in different forms) to produce energy and form carbon dioxide and ethanol (alcohol) as by-products. This excludes spoiling microorganisms.

Alcoholic fermentation takes place in four phases, although the pre-fermentation phase is only necessary during the fermentation of cereal grains in order to obtain fermentable sugar for the yeast cells.