WYNCH · Reference library

Fermentation

During alcoholic fermentation, yeasts turn grape sugar into alcohol and carbon dioxide.

How it works

Yeasts are tiny living organisms. As they use the sugar, they also produce substances that contribute to the wine's smell. Carbon dioxide is a gas; if trapped in a bottle, it can create bubbles.

Sources: Natural wine without myths

How to use this when choosing

Terms such as cool-fermented or barrel-fermented describe production conditions. For choosing a bottle, you also need a description of the finished flavour.

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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