section_path: Production/Fermentation
section_name: Fermentation
paragraph_text: Fermentation
  
  Fermentation is a metabolic process that converts sugar to ethanol. Fermentation has been used by humans for the production of drinks since the Neolithic age. In winemaking, grape juice is combined with yeast in an anaerobic environment to allow the fermentation. The amount of sugar in the wine and the length of time given for fermentation determine the alcohol level and the sweetness of the wine.
  
  When brewing beer, there are four primary ingredients – water, grain, yeast and hops. The grain is encouraged to germinate by soaking and drying in heat, a process known as malting. It is then milled before soaking again to create the sugars needed for fermentation. This process is known as mashing. Hops are added for flavouring, then the yeast is added to the mixture (now called wort) to start the fermentation process.