WYNCH · Reference library

Fermentation

Yeasts turn grape sugar into alcohol and carbon dioxide. Aroma compounds also develop during this process.

Explained simply

Yeasts eat the sugar in grape juice. In the process they make alcohol, carbon dioxide and many compounds that later become part of the wine’s smell and taste.

Sources: Natural wine without myths

In more detail

During alcoholic fermentation, yeasts convert grape sugar mainly into ethanol and carbon dioxide. Temperature, yeast strain, nutrients and vessel affect its pace and by-products. A separate malolactic fermentation may follow.

Sources: Natural wine without myths

What to look for

Phrases such as cool-fermented, spontaneously fermented or barrel-fermented describe different decisions. They are clues, not a complete flavour forecast.

Sources: Natural wine without myths

Read in the journal A barnyard or medicinal smell in natural wine can hide the fruit — guests do not have to drink it bravely. Explained in context in our article about natural wine.

Sources

  1. Natural wine without myths ·

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