II.2.3 Alcoholic fermentation

Definition:

Transformation of grape sugars into ethanol, carbon dioxide and secondary products.

Objective :

Production of wine.

Prescriptions :

a)        Fermentation can take place:

• Spontaneously by means of yeasts naturally present on the skins of the grapes, in the musts and in cellars ;
• By inoculation of must or of crushed grapes with selected yeasts, before or during the fermentation (see II.2.3.1 ‘Inoculation with yeasts’). 

b)       The progress of the alcoholic fermentation can be influenced:

• By addition of activator substances (see Activation of alcoholic fermentationII.2.3.2 and II.2.3.4 ‘Treatment with yeast ghosts’):
• By aeration of the crushed grapes or of the fermenting must (see Aeration II.2.3.5);
• By control of the fermentation temperature as a function of the type of wine desired (see II.2.3.6 ‘Interruption of alcoholic fermentation by physical processes’);
• By all other acceptable interventions aiming to favour alcoholic fermentation, to restrain it or to stop it.

Recommendation of OIV:

Admitted