For fruit wines, fructose or glucose can, through yeast, directly ferment into alcohol. As for grain alcohols, first the starch must be decomposed to become fructose or maltose (malt sugar).
水果釀酒，葡萄糖和果糖可直接經由酵母菌發酵成酒，至於穀類釀酒，就必須要先將澱粉經過「水解」，變成葡萄糖或麥芽糖之後，再發酵成酒。