ARTICLE: Using science to unstick the fermentation process.

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ARTICLE: Using science to unstick the fermentation process.

Postby StarNews » Sat Jul 04, 2015 11:09 am

Using science to unstick the fermentation process.
Marsha Lewis for Inside Science
July 2 2015


Each year, about 32 billion bottles of wine are bought and sold around the world. Each bottle contains about two and a half pounds of grapes, and to transform those grapes into a beverage with the perfect aroma, color, and taste, winemakers carefully monitor the complex chemistry bubbling away in wineries’ fermentation tanks.

“I would say the trickiest part of making wine is getting the flavors right,” said Linda Bisson, a yeast geneticist at the University of California, Davis.

The single most important step to making a good wine is fermentation, which is what gives wine its particular taste and alcohol content. Winemakers add yeast—a single-celled fungus—to grape juice, and the yeast digests the sugar glucose, making alcohol and carbon dioxide.

http://www.insidescience.org/content/ma ... -wine/3001
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