Alcoholic Fermentation

Fermentation

Alcoholic fermentation in winemaking: how yeast converts sugar to alcohol and CO2.

Alcoholic Fermentation winemaking method — watercolor illustration

Über Diese Methode

The fundamental process of winemaking: yeast converts grape sugars (glucose and fructose) into ethanol and carbon dioxide. Temperature control is critical — cooler fermentations (12-15°C) preserve delicate aromatics in whites, while warmer fermentations (25-30°C) extract color and tannin in reds. Fermentation typically lasts 1-3 weeks.

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Fermentation

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