Sugar can be thought of as food for yeasts, and enzymes in yeast are natural catalysts that help them convert sugars from fruits and grains into ethanol and carbon dioxide. Saccharomyces cerevisiae is made from different strains of the same species.
Each packet of yeast powder contains hundreds of millions of yeast cells, and wild yeast grows on grains and fruits, including apple peels used to make apple juice.
Some winemakers try to breed these wild strains, while others want to avoid them as much as possible because of the off-flavors they can develop. Alcohol is produced either by fermentation or baking, but when baking, the alcohol produced is volatilized. The carbon dioxide produced during fermentation is a by-product, but it is those carbon dioxide bubbles that are "imprisoned" in the dough that give the bread its fluffy and porous structure.
The bubbles are also fragrant.
The key factor of betel wine. Winemakers release most of the bubbles when making sparkling wine, but in the final stages of fermentation, they seal the bottle, retaining the bubbles that are generated, creating pressure that allows the cork to blow out.
However, the carbon dioxide trapped in the champagne bottle dissolves in the wine to form carbon.
Acid, only when the cork is opened, sizzling, then turns back to carbon dioxide. Don't think that fermentation is only for beer or bread making, and don't think that only yeast is involved in fermentation. Before the invention of the refrigerator, fermentation was a great way to preserve fish. In Iceland, a dried, fermented shark meat is still a local delicacy, known as Icelandic Stinky Shark, which once made the chef Gordon Ramsay vomit in front of the camera. While fermentation often means converting sugar into alcohol, it can also convert sugar into acid. Sour cabbage, which Germans and Russians love, is fermented by bacteria and then pickled in the acid produced. In recent years, fermented foods have been seen as healthy foods with a whole host of benefits for the body.
Some studies suggest that fermented dairy products can reduce the risk of heart disease, stroke, diabetes and even death. It is believed that live bacteria in fermented foods can improve the environment of the stomach flora. But the official health advice is much more cautious and probably more correct, after all, for the role that bacteria in our bodies play, I.
Further research is needed. While today's health foods are vastly different from the liquor of 9,000 years ago, they still have one thing in common: delicious (or regurgitating) food made from a chemical reaction driven by living microorganisms.