On this Wikipedia the language links are at the top of the page across from the fermented buckwheat bread title. Grapes being trodden to extract the juice and made into wine in storage jars.

The term “fermentation” sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC. Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel. The French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation.

Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide. All three products have found human uses. Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. Sterilization is an important factor to consider during the fermentation of foods.