Summary: In beverage fermentation, yeasts convert sugars in wort or must into alcohol and carbon dioxide; selected cultures are often added, while some fermentations use naturally occurring yeasts.
Reference: Saccharomyces cerevisiae in the Production of Fermented Beverages (opens in a new tab)
Abertay University · Reference checked 21 July 2026
Where to look: PDF page 1 abstract and pages 2–3
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