Alcoholic fermentation | Bourgogne wines Glossary


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Bourgogne wines Glossary

Alcoholic fermentation transforms must into wine by the action of yeasts transforming sugars (fructose, glucose) into alcohol (ethanol) and CO2, releasing heat at the same time. Many other substances make their appearance during fermentation – glycerol, esters, organic acids, etc. – all of which contribute to the rich and complex character of the finished wine.

Related words Succinic acid, Volatile acidity, Alcohol, Rough / "bourru"