Fermentation
Fermentation is a process in winemaking in which the sugar in the must is converted into alcohol and carbon dioxide under the action of yeast. The optimum temperature for this process is between 18 and 27 ° C. If most of the sugar is converted into alcohol, the result is a dry wine. If only part of the sugar becomes alcohol and carbonic acid, the wine is semi-dry or sweet. Fermentation tanks are stainless steel tanks or oak barrels. In addition, the fermentation produces aromas and flavors that were not present before.
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