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The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
Yeast in winemaking. The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts. The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts ...
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. 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.
Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process. [2][3] The primary function of all these bacteria is to convert L-malic acid, one of the two major grape acids found in wine, to another type of acid, L+ lactic acid. This can occur naturally. However, in commercial winemaking ...
Fructose, along with glucose, is one of the principal sugars involved in the creation of wine. At time of harvest, there is usually an equal amount of glucose and fructose molecules in the grape; however, as the grape overripens the level of fructose will become higher. In wine, fructose can taste nearly twice as sweet as glucose and is a key ...
Before fermentation, pectin-splitting enzymes and, for white wine, fining agents such as bentonite may be added to the must in order to promote the eventual agglomeration and settling of colloids. [1] Pectins are structural molecules in the cell walls of fruits which have the important function of 'gumming' plant cells together.
Secondary fermentation is a process commonly associated with winemaking, [1] which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels.
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice ...
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