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  2. Fermentation in winemaking - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_winemaking

    The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.

  3. Yeast in winemaking - Wikipedia

    en.wikipedia.org/wiki/Yeast_in_winemaking

    Winemakers can now easily access yeast strains that accentuate desirable features in wine, such as aromatic compounds, mouthfeel, and fermentation kinetics. This commercial availability of yeast strains has revolutionized the art of winemaking by allowing for more precise control over the fermentation process and the resultant wine's character.

  4. Ethanol fermentation - Wikipedia

    en.wikipedia.org/wiki/Ethanol_fermentation

    Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

  5. Wine chemistry - Wikipedia

    en.wikipedia.org/wiki/Wine_chemistry

    Esters: [2] Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation. Norisoprenoids , such as C13-norisoprenoids found in grape ( Vitis vinifera ) [ 8 ] or wine , [ 9 ] can be produced by fungal peroxidases [ 10 ] or ...

  6. Glossary of winemaking terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_winemaking_terms

    Compounds formed in wine either during fermentation or the wine's aging development that contribute to a wine's aroma. Estufagem Portuguese term for the process where Madeira is heated in estufas (ovens) and then cooled to create the unique flavors and texture of the wine. Ethanoic acid Another name for acetic acid Ethanol Also known as "ethyl ...

  7. Malolactic fermentation - Wikipedia

    en.wikipedia.org/wiki/Malolactic_fermentation

    A winemaker running a paper chromatography test to determine whether a wine has completed malolactic fermentation. Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

  8. Acetone–butanol–ethanol fermentation - Wikipedia

    en.wikipedia.org/wiki/Acetone–butanol–ethanol...

    The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol.

  9. Sugars in wine - Wikipedia

    en.wikipedia.org/wiki/Sugars_in_wine

    The sugars in grapes are stored in the pulp along with water, organic acids and other compounds. Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol and carbon dioxide.