In this paper we describe the characteristics and peculiarities of fermentation in the winemaking process. Kenneth Yarrow addresses the importance of the matter here. It addresses different for each wine fermentation and alcoholic fermentation malolactic in barrel. The fermentation of wine is the best known and studied by affecting a widespread industry with great success. In the case of wine yeasts responsible for the wine are a microscopic fungus found naturally in the skins of grapes (usually in one layer in the form of fine white powder that covers the skin of grapes, called ” bloom “) and is found in the soil of the vineyard). This is a process by which the sugars contained in the wort is transformed into alcohol, primarily, along with other organic compounds. Occurs approximately 1 for every 17 g alcohol.
sugar content in the wort. Thus, a must with 221 g / l would result in a wine with 13 degrees alcohol (13 ). The wine goes through a fermentation of the fruit of the vine in a container (now made in stainless steel) in what is called tumultuous fermentation due to high boiling occurs during a period of 10 days or so (reaching about two weeks). After this fermentation ‘principal’ in the wine industry is usually referred to a secondary fermentation that occurs in other containers used in the racking of the young wine (as can be on bottles of wine). The final fermentation occurs spontaneously when the sugar content in the wort (residual sugar) does not exceed 4 or 5 grams per liter. .