In this fermentation, the transformation of a strong tasting acid malic acid takes place, changing it into a milder one lactic acid. Now that you know more about the winemaking process, the next question you may wonder is why it is fermented; the answer to this is that thanks to the action of certain yeasts, the sugar can be transformed into ethanol. This transformation takes place through the metabolic process caused by the yeast , which feeds on the glucose and fructose existing in the grape.
Through its metabolic action, mainly ethanol is obtained, although carbon dioxide is also released. For this reason, in its first fermentation the wine accumulates foam in its top layers and looks like it is boiling. Together with the alcoholic volume, the wine takes on its bouquet and aroma , as well as body, smoothness and taste. As you discovered at the beginning, the different types of fermentation depend on the kind of wine you want to make. Next, we are going to explain the types of fermentation that exist, going deeper into the characteristics and the effects achieved with each one.
This is the first step which, as you have seen, turns the must into wine. This type of fermentation can occur is two ways: taking advantage of the yeasts and bacteria that the fruit naturally has or inducing the fermentation in an artificial way, by deliberately adding the living organisms. Although the first option is a natural process, controlling the yeasts that are added to the must gives better and greater control over the results, as it makes it easier to predict the behaviour.
There are many different strains of these cultured yeasts and each one can affect the flavor outcome of the wine varietal. Using different yeast strains creates more diversity in the wine varietals produced. Cultured yeasts are stored in a dried inactive form, but diluted with grape juice before being added to the unfermented grapes. To keep these cultured yeasts active and hungrily converting sugar into alcohol , winemakers must make sure they have enough vitamins, minerals, carbon, and other essential components.
While these do occur naturally in the grapes, they can be controlled and corrected during production in a bid to give the yeast the best chance of doing its job. Winemakers must work hard to provide the ideal conditions for their wines. Sugar content is an essential component for successful fermentation.
The more sugar present, the more alcohol can be produced by the yeast. Getting the right fermentation temperature is also an essential part of the winemaking process. Red wine is typically fermented at higher temperatures than your average white wine. However, some choose to ferment white wine slightly warmer to bring out more complex flavors, while some ferment red wine slightly cooler to bring out fruity flavors.
Fermenting wine too warm can have adverse effects, often resulting in a dulling of flavors or even killing off the yeast too early. The right fermentation vessel also contributes to successful fermentation. But I have also seen as stated in one of your comments to rack it at 1. Is it bad to leave the primary fermentation in the bucket on fruit until I actually reach the 1. I have heard that you can pick up off- flavors by leaving it on the fruit to long.
Some even say get it off the fruit on day 3. I understand it is taking longer because of the higher potential alcohol sugar level at start-up.
I am just trying to figure out if I should remove the fruit now or let it ride. Hi Monty, great question! I recommend racking at days if on the fruit or when you reach 1. Staying on the fruit beyond days can result in off flavors in some cases as the fruit begins to decay. Racking when your specific gravity is less than 1.
So monitor the specific gravity and rack when you reach days or sooner if the SG reaches 1. I hope this helps! Hello Matt, my primary fermentation began with an Sg of 1. Should I wait the additional 6 days as instructions state or move to stabilising and clearing now? Or is limited activity normal in the secondary stage?? Thanks from a first time wine guy! Great question, Secondary fermentation is a lot slower than primary fermentation. It takes a while to get that last bit of alcohol fermented.
I recommend waiting and going by the instructions. Your specific gravity could go as low as 0. Time is the best thing to give a wine. Hello Matt, can I degass my wine multiple days until the process is complete in the stabilising stage? Will removing the airlock multiple times to degass hurt the process and can the airlock tell you if degass is complete? Another great question! You can degas over multiple days. Just be careful about oxygen exposure.
Hi, I am very new to home brewing etc and I have some questions… I have been experimenting with fermenting fresh fruit juices.
I tried with some pink grapefruit juice but it tasted terrible and yeasty. I left it to ferment for a week like I read. The visible fermentation had stopped two days before I tasted it. It is sitting in a cupboard a week later. My question is, is it savable or have I really messed it up?
Also I had a go at making some hard apple cider yesterday. It is fermenting well. Finally, how long should I actually wait to drink it? Hi Ellabella, great questions! My initial thoughts on the grapefruit wine is that there could be an odd acid balance. Citris fruit has a lot of citric acid and not much malic or tartaric acid. When the acid balance is off you can get strange flavors. One question, where did this juice come from?
Did you use store bought juice or did you press grapefruit? The reason I ask is that store bought juices are processed and sometimes have stabilizers added to keep them from spoiling on the shelf.
This can interfere with the yeast and create off flavors. Yeasty flavors are typical in young wines and certain yeast strains can give off more yeasty flavors than others. Did you use a wine yeast?
If so, which one? Many fruit wines can be consumed within a couple months of bottling. Some local wine making supply shops can test for basic chemistry and you may also get pointers from them if you stop by. As for pineapple and apple juices, again you want to make sure there are no stabilizers added so look for things like sorbic acid, potassium metabisulfite, etc on the ingredient list.
Sorbic acid can prevent yeast from reproducing and they will struggle to ferment the juice. The stress on the yeast and the interaction with these chemicals can also cause off flavors and aromas to form. My best advice is to use wine yeast and ferment juices that are free of stabilizing chemicals. Please let me know if you have any more questions. Hi I am new to wine making and am making a 1 gallon batch of strawberry wine. My question is I started with a sg of 1. I used fresh fruit in a fruit bag.
My question is should I let it finish in the primary or transfer to the carboy. I have read 10 different contordicting articles. Hi Joe, when fermentations go that fast I tend to let them finish out.
I will remove any fruit after days or when I rack, usually when the specific gravity is between 1. I have had a strawberry melomel that did what you are describing and I let it ferment dry in the primary. Email will not be published required. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Keep apprised of the latest 2Hawk happenings by signing up for our e-newsletter.
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