Wine Making

Paper Summary:

This paper looks at how wine making is an ancient but evolving art and science and how only recently have vintners and scientists alike been able to understand and, therefore, control the actions of yeast on the fermentation process. It discusses the whole fermentation process from the different stages of fermentation to the different strains of yeasts and catalysts used.

From the Paper:

"Fundamentally, fermentation occurs when sugars are transformed into alcohol, carbon dioxide, and some chemical by-products. In the case of wine, the carbon dioxide is released. The entire process involves no fewer than thirty chemical reactions (Peynaud 94). Yeast catalyzes fermentation. During the initial stage of wine fermentation, which lasts up to one week, the winemaker will leave the vessel open to the air. Thus, primary fermentation is aerobic, which allows the yeast to multiply in number instead of getting to work on the conversion of sugars into alcohol. Especially within the first few days of fermentation, yeasts concentrate almost all their energy on reproduction. Biologically, winemaking yeasts reproduce by budding or by the formation of spores. Saccharomyces yeasts reproduce by budding."

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