Fermentation

Beginner Winemaking & Viticulture

Definition

The conversion of grape sugar into alcohol and CO2 by yeast.

In Depth

The fundamental transformation of grape juice into wine. Saccharomyces cerevisiae yeast metabolizes glucose and fructose, producing ethanol, carbon dioxide, and heat. Temperature control is essential: 12-15°C for aromatic whites, 25-30°C for red extraction. Fermentation typically takes 1-3 weeks. The process also generates hundreds of secondary compounds that contribute to wine's complexity.

Related Guides

Details

Category
Winemaking & Viticulture
Difficulty
Beginner

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