During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16%18%.

Bohemian waxwings have a large liver which helps to convert sugar to energy.

It happens when the exerciser ceases to work aerobically (using oxygen) and starts to work anaerobically (converting sugar in the blood into energy due to insufficient supplies of oxygen).

During the fermentation process, enzymes and microbes like yeasts convert sugars in the pulp into acids and ethanol, changing the chemical composition, and therefore the taste, of the beans.

As fermentation progresses the yeast convert sugars to carbon dioxide, ethanol, more yeast and flavour-producing compounds.