Advances in Wine Fermentation

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose making alcoholic beverages such as wine, and also other non-alcoholic products. From strictly biochemical point view, fermentation central metabolism in which an organism converts carbohydrate, starch or sugar, into alcohol acid. The turns grape juice (must) wine. This complex chemical reaction whereby yeast interacts sugars (glucose fructose) must to create ethanol carbon dioxide. processes produce wines are traditionally carried out Saccharomyces cerevisiae strains, most common commercially available yeast, some lactic acid bacteria. They their fermentative behavior technological characteristics, allow obtaining products uniform standard quality. However, influenced factors well. initial sugar content temperature crucial preserve volatile aromatics wine retain fruity characters. Finally, once completed, dies, evolution continues until production final product.