wine fermentation
Making alcohol naturally
Wine fermentation is the biochemical process by which yeast converts sugars in grape juice into alcohol and carbon dioxide, transforming juice into wine.
The process typically takes one to four weeks, with temperature and yeast strain affecting the final flavor profile.
Primary fermentation happens in tanks; some wines undergo secondary fermentation in bottles to create bubbles.
- yeastFermenting fungus
- wild yeastUncultivated fermenting microorganisms
- airlocksSealed compartments between atmospheres
- ethanolDrinkable volatile spirit
- carbon dioxideRespiration byproduct, photosynthesis fuel
glycerol · anaerobic respiration · hydrometers · tannins · phenolics · esters · barrel aging · enzymes · grape varietals · sugar content · polysaccharides · inoculation · aldehydes · filtration systems · racking · mouthfeel · humidity levels · oak barrels
- fermentationyeast, brewers yeast, wild yeast, starter, sourdough starter
- kosher winekiddush, four cups, kosher certification, kosher symbol, kosher label
wine fermentationsterilization
Complete elimination of microbes
oxidation · pasteurization · decomposition · respiration · putrefaction
wine, winery, wineries, ferment, ferments, fermented, fermenting, fermentation, fermentations