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Additional
fermentation (wine)
English Wikipedia - The Free Encyclopedia
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Fermentation in winemaking
The process of
fermentation
in
winemaking
turns
grape juice
into an
alcoholic beverage
. During fermentation,
yeasts
transform
sugars
present in the juice into
ethanol
and
carbon dioxide
(as a
by-product
). In winemaking, the
temperature
and speed of fermentation are important considerations as well as the levels of
oxygen
present in the
must
at the start of the fermentation. The risk of
stuck fermentation
and the development of several
wine faults
can also occur during this stage, which can last anywhere from 5 to 14 days for
primary fermentation
and potentially another 5 to 10 days for a
secondary fermentation
. Fermentation may be done in stainless steel tanks, which is common with many white wines like
Riesling
, in an open wooden vat, inside a
wine barrel
and inside the
wine bottle
itself as in
the production
of many
sparkling wines
.
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