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A: Live yeast consume sugar. In wine, this sugar will be fructose in the fruit uses. In beer, it will be maltose from the wheat used, and glucose from any added refined sugar. The alcohol is the by-product of yeast consuming sugar, a chain of hydro-carbons configured in a particular way.
Non-alcoholic beers and wines are normally fermented in the usual way, and the alcohol removed later.
Adding sugar increases alcohol yield, but compromises flavour and body, making the drink seem a bit watery. If you want more alcohol in the wine, use more fructose (fruit) rather than glucose. If you want stronger beer use more maltose rather than glucose.
8 months ago
Answered 1 year ago by: Debbie Robosky
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