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The Science and Practice of Alcoholic Fermentation in Winemaking - Coggle…
The Science and Practice of Alcoholic Fermentation in Winemaking
Yeast Life Cycles
Lag Period
Exponential Growth
Yeast multiplies rapidly; 50–70%
Stationary Phase
Yeast stops multiplying
Decline Phase
Yeast is "poisoned"
Traditional/ Modern
Traditional Method
Relies on wild yeast
Modern Approach
Uses Active Dry Yeast
Temperature Management
White
Red 25–30°C
Yeast Nutrition
Nitrogen Deficiency
Additives
Diammonium Phosphate
Ammonium Sulphate
Thiamine
Finishing and Post-Fermentation
Dry Wines
Off-Dry Wines
Complexity
Specialized Winemaking Techniques
Anthocyanins
Tannins: Provide astringency and structure
De-stemming
Malolactic Fermentation
Effects Softens acidity
Encouraged in reds by maintaining temperatures at 17–20°C
Carbonic Maceration
Reduces Malic Acid by 20-50% and tannins by 30-40%
Clusters are sealed in a tank flooded with Co2