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Fermentation in winemaking

The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start…

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Winemaking considerations

Other types of fermentation

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Fermentation in winemaking

Nodes101
Edges100
Triples1
Avg. degree1.98
Density0.019802
Components1

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Important terminology

fermentation wine yeast must yeasts winemaking process grape may strains sugar ethanol carbon wines alcohol known dioxide present also oxygen

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
the gooseberry scent commonly associated with Sauvignon blancinstance ofand phenols.Some strains of yeasts can generate volatile thiols which contribute to the fruity aromas in many wines0.80text

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