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Fermentation (wine)
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E23BASRISFS
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Geliefert zwischen Do., 15.01.2026 und Fr., 16.01.2026
Details
The process of fermentation in wine is the catalyst function that turns grape juice into an alcoholic beverage. During fermentation yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product). In winemaking the temperature and speed of fermentation is an important consideration as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130278694
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Genre Chemie
- Größe H12mm x B220mm x T150mm
- Jahr 2010
- EAN 9786130278694
- Format Fachbuch
- ISBN 978-613-0-27869-4
- Titel Fermentation (wine)
- Untertitel Fermentation (biochemistry), Wine, Catalysis, Grape juice, Alcoholic beverage, Yeast, Sugar, Ethanol, Carbon dioxide, By- product, Winemaking, Temperature, Oxygen, Must
- Gewicht 330g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 236
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