What You Need to Know
Primary fermentation involves Saccharomyces cerevisiae metabolizing glucose/fructose into ethanol + CO2 via glycolysis (C6H12O6 → 2C2H5OH + 2CO2). Malolactic fermentation by Oenococcus oeni converts malic acid to lactic acid post-primary fermentation. Phenolic compounds like anthocyanins and tannins contribute color and mouthfeel.
Determines alcohol content (typically 9–16% ABV) and flavor profile development. Critical for balancing sweetness (residual sugar), acidity (tartaric/malic acids), and tannin structure. Governs pairing potential with foods through alcohol warmth and acid refreshment.
Key Parameters
Temperature
°C - °C
Time
7–14 days (standard red wine fermentation)
3 days (Beaujolais carbonic maceration) - 4 weeks (Barolo extended maceration)
Equipment
Steps
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The Science
Primary Reaction
Alcoholic Fermentation: C6H12O6 → 2C2H5OH + 2CO2 + Heat (ΔH = -67 kcal/mol)