Glossary
Fermentation
/fur-men-TAY-shun/
The conversion of sugar to alcohol by yeast.
Full Definition
Fermentation is the metabolic process where yeast converts grape sugars (glucose and fructose) into ethanol and carbon dioxide. Primary (alcoholic) fermentation creates wine from juice. Secondary fermentation can refer to malolactic conversion or, in sparkling wine, the bubble-creating fermentation in bottle or tank.
Related Terms
See Also
Reference
More terms starting with F
Field Blend
Multiple grape varieties planted and harvested together.
Filtration
Removing particles from wine by passing through a filter.
Finish
The taste and sensations that linger after swallowing.
Fining
Clarifying wine by adding substances that bind with particles.
First Growth
The top-ranked estates in Bordeaux's 1855 Classification.
Flabby
Wine lacking sufficient acidity, tasting soft and dull.