{"id":4397,"date":"2020-06-03T09:45:47","date_gmt":"2020-06-03T07:45:47","guid":{"rendered":"https:\/\/www.lev2050.com\/alcoholic-fermentation-in-wine-what-it-is-and-why-its-development-impacts-wine-quality\/"},"modified":"2025-12-19T10:44:37","modified_gmt":"2025-12-19T09:44:37","slug":"alcoholic-fermentation-in-wine-what-it-is-and-why-its-development-impacts-wine-quality","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/alcoholic-fermentation-in-wine-what-it-is-and-why-its-development-impacts-wine-quality\/","title":{"rendered":"Alcoholic Fermentation in Wine: What It Is and Why Its Development Impacts Wine Quality"},"content":{"rendered":"\n

Alcoholic Fermentation in Wine: What It Is and Why Its Development Impacts Wine Quality<\/h1>\n\n
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Alcoholic fermentation in the wine industry<\/strong> <\/h2>\n\n\n\n

Alcoholic fermentation (AF) in wine is a process carried out by yeasts\u2014unicellular, eukaryotic organisms (Image 1)\u2014to obtain energy under anaerobic conditions, i.e., in the absence of oxygen. These microorganisms can convert sugars such as glucose into ethanol. In simplified form (leaving aside energetic aspects), the reaction uses glucose from grape must as the reactant and produces ethanol and carbon dioxide: <\/p>\n\n\n\n

C6<\/sub>H12<\/sub>O6<\/sub> <\/strong>\u2192 2 CH3<\/sub>-CH2<\/sub>OH\n+ 2 CO2<\/sub> <\/strong><\/p>\n\n\n\n

This metabolic pathway enables the cell to generate energy in the form of ATP without consuming oxygen. The reaction is catalyzed by the enzyme alcohol dehydrogenase, present in wine yeasts and certain bacteria. <\/p>\n<\/div>\n\n\n\n

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\"Yeast
Image 1: Yeast cells Saccharomyces cerevisiae. CID microscopy visualization. Source: commons.wikimedia.org <\/strong><\/em><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n
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\"Cap
Image 2: Cap formation during red wine fermentation in an open barrel. Source: Ben Macaskill on www.flickr.com. <\/strong><\/em><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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The \u201ctumultuous\u201d phase of fermentation<\/h3>\n\n\n\n

The CO\u2082<\/sub> produced becomes especially noticeable during the tumultuous phase of fermentation, indicating high metabolic activity by yeasts. This CO\u2082 is the same gas found dissolved in wines such as semi-sparkling wines (which retain CO\u2082 from the first AF) and in sparkling wines, which undergo a second AF, such as Cava, Champagne, and Prosecco. In red wine fermentation, CO\u2082 release lifts the skins and solids, forming what is commonly known as the cap (\u201csombrero\u201d) (Image 2<\/em>). <\/p>\n<\/div>\n<\/div>\n\n

Why is controlling alcoholic fermentation so important?<\/strong> <\/h2>\n\n
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The process<\/h3>\n\n\n\n

During AF, beyond the conversion of glucose into ethanol, a series of additional processes occur due to the metabolism of fermenting yeasts and other microorganisms present in the must. Different yeast strains produce different wine profiles based on how they metabolize the compounds available in the must. Likewise, the coexistence of multiple microorganisms within the same must can result in wines of high organoleptic complexity. Controlling which yeast is used is therefore a key lever to control the resulting wine profile. <\/p>\n<\/div>\n\n\n\n

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Requirements<\/h3>\n\n\n\n

For a beverage to be classified as wine, it must meet certain requirements related to the raw material used for AF (must or grapes), a minimum acquired alcohol level, and even a maximum residual sugar content (unfermented sugars). In addition, an AF that fails to complete properly generates extra costs for wineries, since they must restart a stuck fermentation that occupies tank space, the wine may deteriorate rapidly due to different factors, and additional labor is required. <\/p>\n<\/div>\n<\/div>\n\n

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Controls during the process<\/h3>\n\n\n\n

AF development is influenced by factors such as pH, fermentation temperature, free SO\u2082, yeast assimilable nitrogen (YAN), and the presence of toxins or fungicide residues in the must. During AF, daily monitoring of temperature and density is performed to control fermentation kinetics and intervene as early as possible if needed. The appearance of bacteria such as Acetobacter<\/em> (which produce acetic acid) or yeasts that produce acetaldehyde clearly illustrates how delicate microbiological control of AF can be. <\/p>\n<\/div>\n\n\n\n

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The end of alcoholic fermentation<\/h3>\n\n\n\n

AF is considered complete when the wine reaches an approximate density of 990\u2013993 g\/L for whites and 992\u2013995 g\/L for reds. This indicates that yeasts have consumed as much fermentable sugar as possible. <\/p>\n<\/div>\n<\/div>\n\n

How can we achieve greater control of alcoholic fermentation in the winery?<\/strong> <\/h2>\n\n
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Services<\/a><\/h3>\n<\/div>\n\n\n\n
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At LEV2050,<\/strong> we offer a wide range of services<\/strong> and products<\/strong> related to alcoholic fermentation<\/strong>\u2014from native yeast selection studies and biological control of yield<\/strong> in alcoholic strength<\/strong>, to customized nutrition<\/strong> studies. Our services are designed to express the full potential of grapes and terroir<\/strong>, working in the most autochthonous and distinctive way possible. <\/p>\n<\/div>\n<\/div>\n\n

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Oenological products:<\/a><\/h3>\n<\/div>\n\n\n\n
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Based on our yeast expertise, we have developed fermentation products<\/strong> to ensure optimal AF performance, including nutrients<\/strong> and detoxifiers<\/strong>, also available in organic-certified<\/strong> versions. Our drive for innovation and tailored solutions has enabled us to develop products such as K-ACID<\/strong>\u00ae, which allows the wine\u2019s pH to be lowered through biological means. <\/p>\n<\/div>\n<\/div>\n\n

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Bioreactors:<\/a><\/h3>\n<\/div>\n\n\n\n
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LEV2050 has successfully integrated into its offering a range of patented bioreactors\u2014BR-LEV-LC<\/strong>\u00ae and BR-CV<\/strong>\u00ae\u2014capable of automated<\/strong> propagation<\/strong> and acclimation<\/strong> of both yeasts and lactic acid bacteria in the winery, delivering savings on purchasing these cultures. Their ease of use<\/strong> and automation<\/strong> save time during harvest, ensure process traceability<\/strong> and reproducibility<\/strong>, provide greater fermentation control<\/strong>, and improve organoleptic profiles. <\/p>\n<\/div>\n<\/div>\n\n

<\/div>\n\n

By Dimitri Nicolaides, Agronomist Engineer, M.Sc. in Oenology.<\/em><\/p>\n\n

Sources <\/h5>\n\n

Cox, M. M.,\n& Nelson, D. L. (2005). Lehninger Principles of Biochemistry.<\/em> (4th\ned.). WH Freeman & Company. ISBN 978-0-7167-4339-2<\/p>\n\n

Jackson, R.\nS. (2008). Wine science: Principles and applications<\/em> (3rd ed). Elsevier\nAcad. Press. <\/p>\n\n

Pszcz\u00f3lkowski, P., & Ceppi de Lecco, C. (2011). Manual de Vinificaci\u00f3n: Gu\u00eda pr\u00e1ctica para la elaboraci\u00f3n de vinos<\/em> (1st ed.). Ediciones Universidad Cat\u00f3lica de Chile. https:\/\/www.researchgate.net\/publication\/259284987_Manual_de_Vinificacion_Guia_practica_para_la_elaboracion_de_vinos<\/a><\/p>\n\n

Commission Delegated Regulation (EU) 2019\/934 of 12 March 2019<\/p>\n\n

Rib\u00e9reau-Gayon, P., Dubourdieu, D., Don\u00e8che, B., & Lonvaud, A. (2006). Handbook of Enology Volume 1: Microbiology of Wine and Vinifications<\/em> (2nd ed., Vol. 1). John Wiley & Sons, Ltd. https:\/\/doi.org\/10.1002\/0470010363.fmatter<\/a> <\/p>\n\n

Zamora Mar\u00edn, Fernando (2003).Elaboraci\u00f3n y crianza del vino tinto: aspectos cient\u00edficos y pr\u00e1cticos<\/em>. Mundi Prensa. ISBN 84-89922-88-8 <\/p>\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

The alcoholic fermentation of wine is a process carried out by yeasts, single-celled eukaryotic organisms, to obtain energy under anaerobic conditions, that is, in the absence of oxygen. These microorganisms have the ability to convert sugars, such as glucose, into ethanol. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[120],"tags":[417,401,395,387,346],"class_list":["post-4397","post","type-post","status-publish","format-standard","hentry","category-englishuncategorized","tag-alcoholic-fermentation","tag-bioreactors","tag-fermentacion-2","tag-levadura-2","tag-productos-enologicos-2"],"_links":{"self":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/comments?post=4397"}],"version-history":[{"count":1,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4397\/revisions"}],"predecessor-version":[{"id":4398,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4397\/revisions\/4398"}],"wp:attachment":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media?parent=4397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/categories?post=4397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/tags?post=4397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}