scroll to top
Stuck on your essay?
Get ideas from this essay and see how your work stacks up
Word Count: 251
The Fermentation Process in Wine Making Wine making is a long process After the best grapes have been harvested and pressed they have to go through a process called fermentation During pressing when the grapes skins are broken yeast or Saccharomyees ellipsoideus from the skins comes in contact with the sugar from the insides of the grapes The yeast enzymes convert the sugar into alcohol and carbon dioxide They also make various by-products that may add to the wines flavor and aroma The carbon dioxide escapes into the air but the alcohol stays in the grape juice or must The longer the must ferments the less sugar it will contain Dry wines are made by letting complete fermentation take place This lets the yeast change all the sugar into alcohol If fermentation is stopped there will be more sugar left in the wine and it will be sweeter Sparkling wines are made by adding more sugar and yeast to the wine after it has been transferred to bottles A second fermentation builds up carbon dioxide in the bottles and this then produces the bubbles Fermentation gives off heat so most wineries refrigerate the must so the temperature stays constant throughout the process White wines are usually kept at about 59F and red wines are kept at around 86F The higher temperature in the red wine allows the color and flavor of the skins to transfer to the wine Yeast isnt only used in wine making It is a very useful fungus
@Kibin is a lifesaver for my essay right now!!
- Sandra Slivka, student @ UC Berkeley
Wow, this is the best essay help I've ever received!
- Camvu Pham, student @ U of M
If I'd known about @Kibin in college, I would have gotten much more sleep
- Jen Soust, alumni @ UCLA