Sure, if we let grapes sit in a bucket for months on end, they would eventually turn into wine. It wouldn’t taste very good, but it would work.

This fermentation process - converting sugars in grape juice to alcohol in wine - is a direct result of the bacteria on the grapes or in most cases yeast that’s added by winemakers.

But what does the yeast actually do turn convert everything?

It’s not like they have a magic wand…