Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added.
Alcoholic Fermentation: This heat-generating scientific process takes place when combining sugar and yeast which produces ethyl-alcohol and carbon dioxide during fermentation... in other words, this is how the alcoholic content is created.
Alcoholic fermentation :
Chemical reactions which allow us to obtain, from the sugar of the grape, alcohol and glycerol.
Aleatico : ...
Alcoholic fermentation
The alcoholic fermentation of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide. Alcoholic fermentation can have a significant effect on the style of wine produced.
Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol.
Maceration : the pomace (skin, pips and stems) impregnate the must giving body and color.
alcoholic fermentation
Transformation of the sugars in the must into ethyl alcohol using yeasts.
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Alcoholic Fermentation:Also called primary fermentation, this is the process in which yeasts metabolize grape sugars and produce alcohol, carbon dioxide and heat. The final product is wine.
A conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin.
The process of alcoholic fermentation requires careful control for the production of high quality wines.
élevageAn umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the 'bringing up' of the wine. BacchusThe Roman god of wine.
Alcoholic fermentation conversion of sugar to alcohol + CO2 + heat by the action of yeasts. The process by which grape juice becomes wine. Anthocyanins phenolic compounds found in grapes which contain most of the coloring matter.
It was he who discovered the process of halting the alcoholic fermentation by the addition of spirit to the must, thus giving rise to a new breed of wine.
In fact the low temperatures in autumn and wintertime of Champagne cause the interruption of alcoholic fermentation as the cold has the effect of inhibiting the action of yeast.
FERMENTATION ALCOOLIQUE (ALCOHOLIC FERMENTATION)
Process allowing the grape juice to become wine, thanks to the yeast action transforming sugar into alcohol.
FERMENTATION MALOLACTIQUE (FERMENTATION MALOLACTIQUE) ...
During alcoholic fermentation the wine yeast Saccharomyces out easily out-competes it. Two possible reasons are that it naturally grows slower than Saccharomyces, and that it prefers aerobic conditions for growth.
Malo-lactic Fermentation: Very different than alcoholic fermentation, malo-lactic fermentation occurs when a strain of lactic acid bacteria is introduced by chance or on purpose into a finished grape wine.
This process is completely separate from alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol.
After alcoholic fermentation, most red wines and some white wines undergo a malolactic fermentation, in which lactic acid bacteria transform the harsher-tasting malic acid into lactic acid. The result is that the wine tastes softer and less acidic.
A wine with the taste or aroma of butter comes from the wine's contact with yeast during the primary alcoholic fermentation, the conversion of harsh acids into softer ones during the secondary malolactic fermentation, ...
Sparkling
Wine with an effervescence caused by a secondary alcoholic fermentation that leaves carbon dioxide trapped in the bottle.
Spicy
A term used to describe wine that displays aromas and flavors reminiscent of aromatic spices.
Cause. Formed after alcoholic fermentation by yeast acting on sulphur in the lees or from hydrogen sulphide.
Prevention and Treatment. See hydrogen sulphide.
[edit] Cuvaison The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in in order to extract colour, flavour and tannin.[7] ...
Residual sugar: a measure of the sugar left in a wine after the alcoholic fermentation is completed and a key to the sweetness. More and more wineries are listing this on their back or front labels as an aid to the consumer.
It has a capacity of 225 litres of juice. The alcoholic fermentation of red wines often takes place in a barrique, or other-sized oak barrel, and the longer a wine spends in barrique, the more oaky it will taste.
Malolactic fermentation, which generally follows the alcoholic fermentation, is nearly always carried out in red wines.
Maceration: The extraction of aroma, color, flavor, and tannins from grape skins usually during skin contact during the alcoholic fermentation.', '', 250)"; onMouseout="hideddrivetip()"Maceration ...
Yeast - A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
Young - Wine that is not matured and usually bottled and sold within a year of its vintage.
One fairly recent technique is cold-soaking (also called pre-fermentation maceration) the fruit in tanks chilled to 45° or below for several hours or days to postpone the start of alcoholic fermentation.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile, or to have volatile acidity. It is acceptable as a by-product of alcoholic fermentation but only up to a level of 600-800ppm.
However, modern cellars can be heated up to allow the malolactic fermentation to start as soon as possible. In addition, many commercial wines will have lactic bacteria (from a packet) added to the wine as soon as alcoholic fermentation is finished.
 See also: Alcohol, Fermentation, Wine, Grape, Bottle
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