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A risk factor involved with fermentation is the development of chemical residue and spoilage which can be corrected with the addition of sulfur dioxide (SO 2), although excess SO 2 can lead to a wine fault. A winemaker who wishes to make a wine with high levels of residual sugar (like a dessert wine) may stop fermentation early either by ...
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling.
Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Most red wine grapes have their color concentrated in the skin, while the juice is much lighter in color. The duration of contact between the crushed grape skins and their juice impacts the final color and flavor profile.
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines [2] and some white wines like Chardonnay, the secondary fermentation process ...
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