Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In the case of fruit fermentation, the sugars in the fruit are converted into alcohol and carbon dioxide by yeast. This process can be used to produce a variety of alcoholic beverages, including wine, beer, and cider.
Fruit fermentation has been practiced for thousands of years, and there is evidence that it was first used in the Middle East around 6000 BC. Today, fruit fermentation is still a popular way to preserve fruit and produce alcoholic beverages. It is also a relatively simple process that can be done at home with a few simple ingredients.
