Description
Wine grape fermentation converts grape sugars into ethanol and CO₂ using yeast under controlled conditions.
Technical
During fermentation, Saccharomyces cerevisiae metabolizes glucose and fructose via glycolysis, producing pyruvate that is then decarboxylated to acetaldehyde and reduced to ethanol. The process also releases CO₂, which contributes to the wine’s effervescence and helps regulate pH. Yeast activity is modulated by temperature, sugar concentration, pH, and the presence of nutrients and inhibitors such as SO₂.
Science
Primary Reaction
C₆H₁₂O₆ (glucose) + C₆H₁₂O₆ (fructose) → 2 C₂H₅OH (ethanol) + 2 CO₂
Sensory Profile
Aroma ()
fruityyeastysweetacidicfloralearthyspicyherbalcitrusytoasty