Have you ever eaten a grape that was almost rotten on the inside but tasted like a good wine? Or smelled a bag of old grapes and it had that same aroma?
What exactly happens during winemaking to create ‘alcohol’ rather than rotten fruit?
In: Biology
Yeast consume sugars, and excrete alcohol and carbon dioxide as waste. This type of fermentation does not produce unpleasant flavours or odours, but if the ferment is contaminated with bacteria, it can produce very nasty, even poisonous chemicals. This is why you sanitize your brewing gear.
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