Wine Analysis Home
- 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.