Advances in wine fermentation

Advances in wine fermentation

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Advances in wine fermentation

Show simple item record Maicas i Prieto, Sergi 2021-10-04T16:56:31Z 2021-10-04T16:56:31Z 2021
dc.description.abstract Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.
dc.language.iso eng
dc.relation.ispartof Fermentation, 2021, vol. 7, num. 187
dc.source Maicas i Prieto, Sergi 2021 Advances in wine fermentation Fermentation 7 187
dc.subject Fermentació
dc.subject Vinicultura
dc.title Advances in wine fermentation
dc.type journal article es_ES 2021-10-04T16:56:32Z
dc.identifier.idgrec 148102
dc.rights.accessRights open access es_ES

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