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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Conversion of grape sugars into ethanol, CO₂, and flavor compounds through controlled yeast activity.
Origin: Romans and Greeks (c. 500 BC – 500 AD) — Mediterranean Europe
See full technique reference →Saccharomyces cerevisiae metabolizes glucose via glycolysis to pyruvate, which is decarboxylated to acetaldehyde and reduced to ethanol, releasing CO₂. Concurrently, yeast synthesizes esters, higher alcohols, and glycerol, while malolactic bacteria may later convert malic acid to lactic acid, softening acidity and adding buttery notes.
Primary Reaction
Alcoholic fermentation (glycolysis followed by ethanol fermentation)
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