Fermentation strategies applied to drinks

This article takes a cross-disciplinary look at the conduct of fermentations in brewing and winemaking. By comparing different practices, we can better understand the role of yeasts, their use and their interactions with their environment.

Often regarded as a simple manufacturing step, alcoholic fermentation raises many questions due to its complexity, particularly in terms of the biochemical transformations of the finished product.

A scientific overview will help us to understand the importance of regulatory parameters on yeast metabolism and the various possible fermentation processes, taking into account the characteristics of the raw materials used and the objectives to be achieved.