Alcoholic beverages.
Whether it’s wine, beer, or spirits, alcoholic fermentation is the fundamental metabolic process behind every alcoholic beverage. Yeasts break down plant starches into simple sugars, which are then converted into alcohol (ethanol). Secondary metabolic products help give alcoholic beverages their characteristic aromas and flavours. Plant materials provide the starch for metabolic fermentation. These may be wine grapes (wine), barley, wheat, maize (beer, spirits), potatoes, and fruit (spirits, liqueurs). None of the plants that are used as starch sources for alcoholic beverages have commercially grown genetically modified varieties. The one exception to this is maize, which is sometimes used for brewing beer.

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