Yeast can thrive in  Cola if air has no access. During this fermentation not only huge quantities of carbon dioxide gas are released but also ethanol. It makes cherries non perishable. Alcohol can be separated by distillation.
Left: The winemaking technology of today does not differ very much from the methods depicted  3500 years ago in Ancient Egypt: Squashing the grapes with the feet, keeping the juice in jugs without access for air, waiting until the microorganisms have transformed the sugar into alcohol.
* Right photo: Press grapes and keep the juice free of air. A 500-ml infusions bottle was half-filled.
Observations: 1. The volume of the juice increases very much.
2. The gas left during fermentation makes lime water milky.  3. The juice gets a typical smell.
Explanation:1.  Grapes are always covered by an invisible layer of yeast fungi. These micro organisms "eat" and digest glucose, the sugar of the grapes.
2. As soon as they have consumed the oxygen of the air, they produce and excrete the alcohol ethyl alcohol = ethanol (C₂H₅OH) and big quantities of carbon dioxide (lime water test). As soon as its concentration exceeds 10% the microorganisms are poisoned.           C₆H₁₂O₆(aq)  --fermentation-->2C₂H₅OH(aq) +2CO₂ (g)