alcoholic fermentation


alcoholic fermentation

Etichetta di dominio


Etichetta grammaticale



The process that changes grape juice into wine, it is the metabolization of sugar by yeast into alcohol and carbon dioxide. 1


The amount of oxygen available to the yeast during fermentation will dictate the ratio of alcohol to carbon dioxide produced -- an overabundance of oxygen will lead to too much carbon dioxide and not enough alcohol for the wine. Wine is typically fermented in special vats designed for the purpose, but some wines are barrel fermented or bottle fermented. When there is complete fermentation no residual sugar remains in the wine. 2


Once the alcoholic fermentation is complete, the wine is usually racked off its lees. 3

Trascrizione fonetica

[ˌælkəˈhɔlɪk ˌfɜrmɛnˈteɪʃən] 4

Sinonimi e Antonimi

zymolysis 5


Alcoholic: 1543, "fine powder produced by sublimination," from M.L. The al- is the Arabic definite article, "the." Modern sense of "intoxicating ingredient in strong liquor" is first recorded 1753, short for alcohol of wine, which was extended to "the intoxicating element in fermented liquors." 6

Fermentation: 1398, from L. fermentare "to leaven, ferment," from fermentum "substance causing fermentation, leaven," from root of fervere "to boil, seethe". 7

Etichetta di paese

Università degli Studi di Genova - Facoltà di Lingue e Letterature Straniere Corso di Laurea in Teorie e tecniche della mediazione interlinguistica

Data della scheda
Fri Feb 10 00:00:00 2006

Enrico Galderisi rev. Gerbaudo


1 : «», (11/10/2011)

2 : «», (11/10/2011)

3 : LEITH, P., HARVEY, R., Leith’s Guide to Wine, London, Bloomsbury Publishing Plc, 1997, p. 21,

4 : «»,(11/10/2011)

5 : «»,(11/10/2011)

6 : «», (11/10/2011)

7 : «», (11/10/2011)

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