Yeast for moonshine (sugar distillate) – organoleptic properties are not of great importance, as the main goal is to obtain a maximally neutral, "pure" mash in the shortest possible time for subsequent distillation. Almost all universal turbo yeasts are suitable for this, as they contain the necessary nutrients, pH regulator, and antifoam agent. It is ideal if the alcohol yeasts contain absorbents, as a large number of unpleasant-smelling compounds are released during the fermentation of sugar mash. The shorter the fermentation period, the better the result.
Fermentation or brewing is a biological process in which yeast converts sugars, such as glucose, fructose, and sucrose, into cellular energy, producing alcohol (ethanol) and carbon dioxide as by-products. Without yeast, it is impossible to prepare any known alcoholic beverage (except those obtained through mold, like sake). As a result of fermentation of fruit and berry juices, wine is produced, including grape wine, from starchy materials (malt from various cereals) – beer and kvass. Through the distillation of fruit, grain, or sugar mash, which is also a result of fermentation, strong alcoholic beverages such as vodka, whiskey, cognac, calvados, rum, and others are made.
There are many types of yeast that can produce alcohol as a by-product of anaerobic (oxygen-free) fermentation. However, the most studied and common are Saccharomyces cerevisiae yeasts, and different strains are used by home brewers, winemakers, and distillers to make alcoholic beverages. Although the yeast is the same, there are several groups on the market that are usually divided into:
