Description
Fermentation of grape must to produce the base wine for Pisco.
Technical
During fermentation, Saccharomyces cerevisiae converts the fermentable sugars in grape must into ethanol and CO₂, while residual sugars remain to contribute body and sweetness. The process is temperature‑controlled to optimize yeast activity and flavor development, and the resulting wine is distilled to produce the spirit.
Science
Primary Reaction
Glucose + Fructose → Ethanol + CO₂ (via Saccharomyces cerevisiae fermentation)
Sensory Profile
Aroma ()
grapefruityfloralcleanlightmuscathoneyedcitrus zestherbalstone fruit