Fermentation (wine)

The process of Fermentation in wine is the catalyst function that turns grape juice into an alcoholic beverage. During fermentation yeast interact with sugars in the juice to create ethanol and carbon dioxide (as a by-product). In winemaking the temperature and speed of fermentation is an important consideration as well as the levels of oxygen present in the must. The risk of stuck fermentation and the development of several wine faults can also occur during this stage which can last 5 to 10 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 like in the production of many sparkling wines.
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