When wine ferments, glucose is fermented at a faster rate than fructose. Lager yeast normally ferments at a temperature of approximately , where "Saccharomyces cerevisiae" becomes dormant. It is formed when yeast ferments via the sulfate reduction pathway. This produces malt that soon ferments and becomes slightly alcoholic. The yeast then ferments the benzaldehyde into ("R")-PAC. In comparison to other members of the genus "Corynebacterium", it ferments sugars rapidly. The pomace ferments for about six weeks in a tightly-sealed barrel, and is then distilled. Of the three subspecies, this ferments the least kinds of carbohydrates. The rind appears after several washings of the crust, along with brushing with some ferments. The mold ferments the fillets and also draws out any residual moisture. Pulque naturally ferments in less than twenty-four hours. It ferments in the pit, which makes it more palatable. From that time on, the term enzyme came to be applied to all ferments. The juice is then allowed to sit for three days as it ferments. The "ferments" were thought to function only within living organisms.