Wine fermentation

Fermentation, also known as vinification, is one of the key steps in wine production.

During fermentation, yeast converts the sugars from grapes into alcohol. Simultaneously, chemical reactions occur that affect the final taste, aroma, and color of the wine.

During this process, sugar is converted into ethanol, and carbon dioxide is produced as a by-product. The temperature, speed, and duration of fermentation are key factors that influence the final character of the wine.

Fermentation can take place in stainless steel tanks, which is common for white wines, in open wooden vats, barrels, or directly in bottles. This is the case with sparkling wines made using the Champagne method, where secondary fermentation creates bubbles.

The yeast used for fermentation can be either natural, occurring naturally in the vineyard, on the grapes, and in the cellars. These natural yeasts are often used by winemakers who produce organic, biodynamic, and natural wines, although they can be unpredictable. The second option is to use cultivated strains of yeast, which allow for greater control over the process.