The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars...

Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling...

fermentation in wort. Yeast is used in winemaking, where it converts the sugars present (glucose and fructose) in grape juice (must) into ethanol. Yeast is normally...

of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol...

in rum. Using plain sugar is beneficial over whole fruit; Methanol is a major occurrence in fruit spirits. Yeast in winemaking: The most common yeast...

in fermentation. The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast...

the juice is left to ferment for 2–3 weeks, with the region's native wild yeast converting the fruit sugars into alcohol; neither sugar nor sulphur may...

In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the...

as flavored ethyl alcohol, or more commonly as ouzo yeast—μαγιά ούζου in Greek—the term for "yeast" being used by Greeks metaphorically to denote that...

The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal...

before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves residual sugar behind. The result is a wine...

wine is fermented, and the yeast used in mead making is often identical to that used in wine making (particularly those used in the preparation of white...

Campari Group, a multinational company based in Italy. Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was originally coloured with...

brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. In a broader sense, the term brandy...

are that the word originates in Proto-Germanic *beuzą (putatively from Proto-Indo-European *bʰeusóm), meaning 'brewer's yeast, beer dregs'; that it is related...

Seed mash is the process of obtaining actively growing yeasts and enzymes in the mixture of yeast and nuruk. The tastes and aromas of the main mash develop...

in the academic community that Caipirinha was invented in the interior of São Paulo, Brazil in 1918. Some accounts say it came about around 1918 in the...

agricultural origin fermented by the action of yeast or a mixture of yeast and other microorganisms. In 1956, it was put into revenue ruling that sugar...

the original on 4 May 2016. Retrieved 23 June 2016. "winemaking: Red Raspberry Wine". Winemaking.jackkeller.net. Retrieved 5 February 2019.[permanent...

multitude of terms emerged relating to vines and the various stages of winemaking. Winemaking also included the incorporation of spices, honey, herbs, and other...

pronunciation: [ˈɪʃcə ˈbʲahə]) in Irish and uisge beatha [ˈɯʃkʲə ˈbɛhə] in Scottish Gaelic. Early forms of the word in English included uskebeaghe (1581)...

French: [ʃaʁtʁøz]) is a French herbal liqueur available in green and yellow versions that differ in taste and alcohol content. The liqueur has been made...

fermentation time. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. "The yeast employed will determine the...

was modified in Flanders and the Netherlands to provide aqua vita from distillates of grapes and grains, becoming an object of commerce in the spirits...

[sɐ̃ˈɡɾi.ɐ]; Spanish: sangría [saŋˈɡɾi.a]) is an alcoholic beverage originating in Spain and Portugal. A punch, sangria traditionally consists of red wine and...

and pulp (hollejo) plus the stems (escobajos) and seeds, left over from winemaking after pressing the grapes. It is used to make several other flavored liquors...

molasses and water, using dried cakes of red rice and botanicals that contain yeast and other fungi to trigger the fermentation process (this technique can...

Pisco is a colorless or yellowish-to-amber colored spirit produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into...

[ˈjɛːɡɐˌmaɪstɐ] ) is a German digestif made with 56 herbs and spices. Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35% (61 degrees...

or added to coffee. Amaretto is also commonly used in Italian and other cuisines, especially in recipes for confectionery and sweet baked goods. The...