The fermentation of sugarcane spirit is the process of transforming the mixture of sugarcane juice (garapa) and water (10% of the mixture). This mixture is called must, which is a low-alcohol sugarcane wine. This fermented product is then heated and condensed in distillation equipment. The yeasts transform the sugar cane must into cane wine, absorbing the sugar and transforming it into alcohol. We have autochthonous yeasts such as cornmeal, rice bran, cassava or soy, normally present in the cane field, and commercial ones, such as fresh biological yeast for baking, the most common being Fleischman. The artisanal sugarcane spirits use indigenous fermentation, the industrial ones, due to the need for quantity and process, use commercial yeasts.
