Fermentation: Difference between revisions
Created page with "'''Fermentation''' in winemaking is the biochemical process by which sugars present in grape must are converted into ethanol and carbon dioxide by the action of yeast<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. This transformation, central to wine production for millennia, not only produces alcohol but also generates a wide range of secondary metabolites that contribute to the aroma, flavour, and te..." |
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== See also == | == See also == | ||
[[Alcoholic fermentation]] | *[[Alcoholic fermentation]] | ||
[[Malolactic fermentation]] | *[[Malolactic fermentation]] | ||
[[Yeast in winemaking]] | *[[Yeast in winemaking]] | ||
[[Winemaking]] | *[[Winemaking]] | ||
== References == | == References == | ||