Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol

The most critical step in beer and distilled spirits production is fermentation because during this step the fermentable sugars and other components of the wort are transformed into ethanol and other alcohols and metabolites that impart the characteristic organoleptic properties to finished products. Most processes use common yeast (Saccharomyces cerevisiae) for fermentation.