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Fermentation

Term
fur-muhn-tay-shn
During winemaking, yeast consumes the sugar in the grape must (juice) and converts it to ethanol (alcohol). Some winemakers opt to use commercial yeast and add it to the juice, as they can better control the outcome of the final wine this way. Alternatively, yeast is naturally present on the skin of grapes and can start this fermentation naturally, through a process called "native" or "spontaneous" fermentation.