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Fermentation and Chaptalization As soon as the newly harvested grapes arrive at the winery, they are pressed. The must, or juice, is then placed in barrels or stainless steel tanks and fermentation begins. Fermentation is a natural process; grapes have yeast on their skins; when the yeast comes into contact with the natural sugar in the must, it reproduces rapidly and converts the sugar into carbon dioxide (which escapes) and alcohol. Riper grapes with higher amounts of natural sugar therefore have the potential to produce a wine with more alcohol. On the other hand, if there is not enough natural sugar in the must, the alcohol will be too low and the wine will have little staying power and will taste out of balance. In years of poor weather in many winemaking countries, including the leading regions of France (Bordeaux, Burgundy, Alsace), when the grapes cannot fully ripen, beet or cane sugar is added to the grape juice before fermentation in order to bring the alcohol level up. The process is called chaptalization and it is important to point out that all of the sugar is used up during fermentation (the yeast converts it to CO2 and alcohol). Deutscher Tafelwein, Deutscher Landwein and QbA wines may be chaptalized; Prädikat wines may not - it is illegal to do so. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Sunday 05 February, 2012

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