Wine Yeast Fermentation

Wine Yeast Fermentation

Wine Yeast Fermentation

The Process of Wine Yeast Fermentation

Fermentation occurs in two stages and this process is what leads to variations in wine. During this process, yeast consumes the sugar found within the grape juice and turns it into carbon dioxide and alcohol. Both ambient yeast, found in grape stems and the vineyard, and cultured yeast are used for this process.

Primary Fermentation

Primary Wine Yeast Fermentation occurs in a short period of time. Yeast and grape juice are combined and then kept at a certain temperature, often between 70 and 80 degrees. White wines are kept at cooler temperatures than red versions. The adequate temperature must be kept consistent at this stage.

Secondary Fermentation

Secondary Wine Yeast Fermentation does not require oxygen as primary fermentation does. Seventy percent of fermentation is complete before the second stage begins, but this stage is where most of the alcohol is consumed. This stage can take weeks or months and drier wines take more time than sweeter ones.

Wine Yeast Fermentation differs as you can see between the various types of wines. Champagne and sparkling wines go through secondary fermentation while bottled. Here additional sugar and yeast will be added between the two steps. Other types of fermentation are also available, depending on what you are trying to do. Be familiar with them all so you can choose the right one for your tastes.