One of most important processes in winemaking is fermentation, and fermentation technology also determines quality of wine.

Liqueur fermentation technology

White wine is made from starch-containing substances, while starch is decomposed into sugars by distillation yeast, and glucose is fermented by yeast to form alcohol. Liquor brewing is basically solid phase fermentation and its main product is ethanol. According to analysis and detection, most of alcohol is ethanol and water, and it also contains other aromatic substances, which make up about 2% of total. Due to difference in amount and mutual ratio of these aromatic substances in wine, wine differs from alcohol and has a unique style. Aromatic substances in alcoholic beverages are mainly alcohols, esters, aldehydes, ketones, aromatic compounds and other substances.

Beer fermentation technology

The process of beer fermentation is normal life activity of brewer's yeast using fermentable substances in wort under certain conditions, and product of metabolism is desired product - beer. Due to different types of yeast, fermentation conditions, product requirements and tastes are different, and fermentation methods are also different. According to type of yeast fermentation, beer can be divided into top-fermented beer and bottom-fermented beer. Generally, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes open-air cylindrical-conical fermentation, continuous fermentation, and high-concentration dilution fermentation. Currently, cylindrical-conical open-air fermentation is mainly used.