The word Fermentation is derived from a latin verb fevere which means to boil.
The conventional definition of fermentation is the break down of larger molecules.
For example — Carbohydrates into simple ones under the influence of micro organisms by their enzymes.
Yeast fermentation of diluted honey, sugarcane juice, and other sugar solutions give rise to a number of beverages related to the wines.
Distillation of wine, beer etc. leads to a concentration of the alcohol and the volatile flavouring materials in such products as brandy, whisky and rum.