Editing Whisky (section)

=== Fermentation ===
During fermentation, a specific strain of [[yeast]], ''[[Saccharomyces cerevisiae]]'' (commonly known as "brewer's yeast"), is introduced to the sugary wort, which provides the necessary nutrients for its [[asexual reproduction]]. The yeast metabolizes the sugars, producing [[Alcohol (chemistry)|alcohol]], [[carbon dioxide]], and [[Congener (beverages)|congeners]], which can influence the flavor profile of the whisky, either enhancing or suppressing desirable characteristics. The fermenting vats are maintained within a controlled temperature range, typically between {{convert|10|and|37.8|°C|°F|0}} which is optimal for yeast activity. Distillers ensure consistency by using the same yeast strain to achieve uniformity in the final whiskey product. Fermentation continues for two days or longer until the alcohol content of the liquid reaches between 5% and 10%. Once fermentation is complete, and the yeast ceases to be active, the resulting liquid is referred to as ''[[Wash (distilling)|wash]]'' or ''distiller's beer''.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=17-18 |language=en}}</ref> Even though the wash is alcoholic it is still organic, which makes it susceptible to contamination by microorganisms that cause rot. Consequently, it is promptly transferred to the still for boiling to mitigate this risk.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=18 |language=en}}</ref>