Fermentation is a biological conversion process in which microorganisms such as yeasts or bacteria can transform components of a raw material – particularly sugars – into alcohol, organic acids, carbon dioxide, as well as aroma and flavour compounds.

In the production of No- and Low-Alcohol Beverages, fermentation can be carefully controlled to create complex sensory characteristics while keeping the alcohol content limited.

Fermented products must comply with the applicable legal requirements of the respective product category regarding their actual alcohol content.