Alcohol Fermentation


Bread fermentation

During the fermentation process of bread, sugar is converted into alcohol and carbon dioxide. The carbon dioxide will form bubbles, which will be trapped by the gluten of the wheat causing the bread to rise. Because the bread fermentation takes a short period, only small amounts of alcohol are formed, most of which will evaporate during the bread baking process. Therefore, you won't get drunk by eating bread!

Wine fermentation

Saccharomyces is responsible for the alcohol fermentation of wines. Grape juice contains naturally high levels of sugars. These sugars are converted into alcohol and carbon dioxide. Natural fermentation can yield wines with an alcohol up to 16 percent.