Wine Analysis

Fermentation

• The term fermentation is derived from Latin, meaning, to boil.
  
  
• The term fermentation is normally applied to yeast fermentation, where sugars are converted, via a number of steps, to alcohol.
  
  The carbon dioxide (CO₂) gas is formed as a side product during the fermentation process, giving rise to the boiling appearance on the surface of the fermenting wine, as the gas escapes.
  
  
• Malolactic fermentation, while not a true fermentation, is so called as CO₂ is also produced, however, to a lesser extent.