Fermentation in winemaking

The process of fermentation in winemaking turns <a href="/facts/Grape_juice/TvgYobIF">grape juice</a> into an alcoholic beverage. During <a href="/facts/Fermentation_(biochemistry)/rxaDr28b">fermentation</a>, <a href="/facts/Yeast/eGD24nfI">yeasts</a> transform sugars present in the juice into <a href="/facts/Ethanol/3lCLfBSP">ethanol</a> and <a href="/facts/Carbon_dioxide/xGzpppEp">carbon dioxide</a> (as a <a href="/facts/By-product/qDosnqoD">by-product</a>). In <a href="/facts/Winemaking/ITBb0gpf">winemaking</a>, the temperature and speed of fermentation are important considerations as well as the levels of <a href="/facts/Oxygen/acyn6o8r">oxygen</a> present in the <a href="/facts/Must/EY7texUs">must</a> at the start of the fermentation. The risk of <a href="/facts/Stuck_fermentation/a3b9pkrJ">stuck fermentation</a> and the development of several <a href="/facts/Wine_fault/XmWUxr7e">wine faults</a> can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a <a href="/facts/Secondary_fermentation_(wine)/6ektwRfF">secondary fermentation</a>. Fermentation may be done in stainless steel tanks, which is common with many white wines like <a href="/facts/Riesling/HenLwPPb">Riesling</a>, in an open wooden vat, inside a <a href="/facts/Wine_barrel/WvLFtNon">wine barrel</a> and inside the <a href="/facts/Wine_bottle/pXWQb5S6">wine bottle</a> itself as in <a href="/facts/Sparkling_wine_production/zVb6Bh5D">the production</a> of many <a href="/facts/Sparkling_wine/YwkC2KgX">sparkling wines</a>.

Fermentation in winemaking open-in-new

Fermentation in winemaking