Can anyone briefly explain to me the process of Fermentation in the production of Wine.?
Fermentation in winemaking is the process of converting the sugars in grape juice into alcohol. Yeast, a micro-organism that is technically classified as a fungus, converts the sugars in the grapes into ethanol (or ethyl-alcohol) and carbon dioxide. Temperature and oxygen levels must be carefully controlled to begin and maintain the fermentation process. And that’s pretty much it as for the short and simple explanation. Of course I could go on and on about the chemical and biological processes in fermentation but that’s the gist of it. Wine fermentation is slightly different than beer fermentation and much different than food fermentation.
