The fermentation process

Fermentation is a complete series of processes, controlled by enzymes, which are produced by the yeast cells themselves. Reference here is only to the process by which the yeast breaks down the sugar, and converts it into alcohol and carbon dioxide in almost equal proportions, together with a small quantity of bi-products. Fermentation should start as soon as possible once the ingredients are prepared, and for this reason it is advisable to prepare a starter bottle about 48 hours beforehand. If the yeast has already started working, the danger period for bacterial infection will have been kept to a minimum.