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  2. Microoxygenation - Wikipedia

    en.wikipedia.org/wiki/Microoxygenation

    During fermentation, the added oxygen can help maintain the viability of the yeast to minimize the risk of stuck fermentation and the production of undesirable sulfides. After fermentation it can aid in the clarification and stabilization of the wine without resorting to the use of fining agents .

  3. Fermentation lock - Wikipedia

    en.wikipedia.org/wiki/Fermentation_lock

    It is fitted with a fermentation lock. A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. There are two main designs for the fermentation lock.

  4. Wine preservatives - Wikipedia

    en.wikipedia.org/wiki/Wine_preservatives

    Despite the alcohol in wine, growth of bacteria is possible, even when completely fermented. [2] Wine is made from the fermentation of grape juice, which contains sugar. [4] During the fermentation process, yeast will convert sugar into alcohol. [5] If the fermentation is

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  6. Fermentation in winemaking - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_winemaking

    The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.

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  8. Carboy - Wikipedia

    en.wikipedia.org/wiki/Carboy

    In brewing, a carboy or demijohn is a glass or plastic vessel used in fermenting beverages such as wine, mead, cider, perry, and beer. Usually it is fitted with a rubber stopper and a fermentation lock to prevent bacteria and oxygen from entering during the fermentation process. During the homebrewing process, a primary carboy is used for ...

  9. Mother of vinegar - Wikipedia

    en.wikipedia.org/wiki/Mother_of_vinegar

    After the fermentation process, the AAB oxidizes the ethanol into acetic acid. The main difference between mother of vinegar and mother of kombucha is the acetic acid tolerance. Vinegar has a higher acetic acid concentration than kombucha, therefore the species in mother of vinegar needs to tolerate higher levels of acetic acid. [ 10 ]