Fermentation (wine)
Fermentation (wine)
Fermentation in the context of wine is the process by which sugar is converted into alcohol and carbon dioxide by the action of yeast or bacteria. This process is essential in the production of wine, beer, and other alcoholic beverages.
Pronunciation
Fermentation: /ˌfɜːrmɛnˈteɪʃən/
Etymology
The term "fermentation" comes from the Latin word fermentum, meaning "to ferment". The term was first used in the context of wine production in the 17th century.
Process
The process of fermentation begins when yeast is added to the grape juice. The yeast consumes the sugar in the juice, producing alcohol, carbon dioxide, and heat as by-products. This process continues until all the sugar is consumed or the alcohol level becomes too high for the yeast to survive.
Related Terms
- Yeast: A type of fungus that is used in the fermentation process to convert sugar into alcohol.
- Sugar: A sweet substance that is present in grape juice and is consumed by yeast during the fermentation process.
- Alcohol: The intoxicating ingredient produced by fermentation.
- Carbon Dioxide: A gas produced as a by-product of the fermentation process.
- Grape Juice: The juice extracted from grapes, which is used as the base for wine production.
- Bacteria: Some types of bacteria can also carry out fermentation, producing different types of wine.
See Also
External links
- Medical encyclopedia article on Fermentation (wine)
- Wikipedia's article - Fermentation (wine)
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