Required Microbial Conversions for Wine, Beer, and vinegar Grapes (glucose fructose) Barley (starch) No further Saccharification with enzymatic conversions malt (germinated barley) Sugar Containing Substrate Fermentation by Sacchromyces spp (yeast) Grape Wort Must Wine Beer Oxidation by Acetobacter spp (bacteria) Wine vinegar Example 2: Alkoholic DrinksExample 2: Alkoholic Drinks