Which products are formed after fermentation with bajers yeast?
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Winemaking. The alcohol in wine is formed by the fermentation of the sugars in grape juice, with carbon dioxide as a byproduct. Yeast is naturally present on grapeskins, and this alone can be sufficient for the fermentation of sugars to alcohol to occur.
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Since Pasteur's work, several types of microorganisms (including yeast and some bacteria) have been used to break down pyruvic acid to produce ethanol in beer brewing and wine making. The other by-product of fermentation, carbon dioxide, is used in bread making and the production of carbonated beverages.
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