FERMENTATION

INTRODUCTION:

Fermentation is a process where yeast reacts on sugar & converts sugar into alcohol
& carbon dioxide & energy is also released. If liquid is not protected from air, it will turn
into vinegar. Alcoholic beverages are obtained from liquid containing sugar. There are
beverages which are made from cereals, potatoes & other grains, which contains starch.
The starch is converted into fermentable sugar mainly maltose, & then yeast is added to
start fermentation.

In 1857 the great French biologist Louis Pasteur (1822-95) famous for his work on
pasteurization & fermentation- explained scientifically the principle of vinous & malt
fermentation. He also give the chemical formula for fermentation which is :

C6H12O6 → 2CH3OH + 2CO2 + HEAT ENERGY ↑

Yeast is classified in two main categories.

1. Natural yeast
2. cultured yeast

Natural Yeast:

The yeast, moulds & bacteria which floats in the air, settles downs or being carried
onto ripe fruit, grapes and grain by insects or by fruit fly Drosophila. A single grape before
harvesting contains 100,000 wine yeast, 100,000 moulds and up to 10 million wild yeast.
The waxy substance formed on the grape skin and this dull whitish haze of yeast and
micro-organism is known as ‘bloom’.

Cultured Yeast:

These yeast are developed in laboratory. They are used because they efficient in
converting sugar into alcohol and are less susceptible to sulphur in the fermenting process.
They are more reliable than natural yeast and can also active when alcohol level increases
during fermentation, which is not the case in natural yeast, which dies when alcohol level
goes above 4%. When natural yeast is washed away by heavy rain, they became useful for
carrying out process of fermentation. There are varieties of unicellular fungi called
Saccharomyces of which four varieties are important regarding the production of alcohol.

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This is traditional beer & ale yeast which ferments at the top of the brew. There are
varieties of strain available. It ferments at warmer temperature than continental yeasts.
Beer tends to reveals its flavor better at temperature of its fermentation.

Saccharomyces Carlsbergensis:

This is called as lager yeast. It ferments at bottom or at the base of the brew. Temperature
during fermentation is kept minimum and due to which fermentation last longer. Then
lager is stored in a conditioning tank for up to six months before being sold. In German,
lager means store.

Saccharomyces Apiculatus:

Known as ‘wild yeast’ or ‘starter yeast’. In wine making they start the fermentation and
are only active up to 4% of alcohol. At this level of alcohol, they get killed to take over
fermentation by wine yeast. These yeasts are ‘aerobic’- will only able to work in presence
of oxygen. They impart off-flavour and delay the action of wine yeast. They have limited
tolerance to (SO2) sulphur dioxide. So SO2 is added in controlled quantity in must (grape
juice) before fermentation. This kills the wild yeast and also destroys undesirable bacteria,
Acetobacter, which in presence of oxygen turn alcohol in to vinegar.

Saccharomyces Ellipsoideus:

This is called true wine yeast. It has tolerance to SO 2 and it is also anaerobic- able to work
in the absence of oxygen. There are many varieties of species available, each suited to its
native district or region. Depending on the amount of sugar in the grape juice, wine yeast
are rapid workers fermenting quickly up to 13% alcohol and more slowly to 16% of
alcohol. At that concentration they are killed.

Fermentation Temperatures:

Wine yeast can only work between 5ºC to 35ºC. Fermentation must continuous and
complete although it can be artificially stopped for a specific style of wine. During
fermentation, temperature rises so it must ensure that yeast activity does not stop. That is
why wine makers use ‘attemperators’- pipes run through fermentation vessel, when
temperature increases, cold water is passed through the pipes to bring down the
temperature and in very cold weather, hot water is passed to increase the temperature to
bring it to fermenting temperature. Incomplete fermentation is a problem and may due to
too high or too low a fermenting temperature or to the poor-quality grapes or even to the
use of poor-quality yeast with a low alcohol tolerance. White wine ferments slow and at
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cool between temperature 15ºC to 20ºC(59-68ºF) to impart delicacy and fragrance
associated with white wines. Red wines are fermented more quickly and at a higher
temperature between 25 ºC to 30ºC (75-85ºF) which helps to extract colour and body for
the wine. Modern wine makers flavour a slow, cool fermentation as they consider it helps
to preserve aroma and intensifies flavour. Very high temperature cause very fast
fermentation resulting in loss of bouquet.

Malolactic Fermentation:

This is a secondary fermentation which most wines go through. It usually takes place in the
spring following the vintage and results in the harsh malic acid being converted into softer
lactic acid and carbon dioxide (CO2). There is no increase in alcohol only a lowering the
total acidity of wine, making it softer and rounder on palate.

Chapitalisation:

In poor weather, grapes do not ripen properly and the Baumé reading (a scale of
measurement used to indicate the sugar content of grape must) indicates a lack of sufficient
sugar. Then wine maker adds sugar or concentrated must to grape juice before
fermentation. This increases sugar content which causes fermentation and secure higher
alcohol content. But these wines will be never be marketed as vintage wines. This addition
of extra sugar is known as ‘Chapitalisation’ and named after Dr. Jean Antoine Chaptal,
Minister of Agriculture to Napoleon I, who authorized this practice in 1801. In Germany it
is called ‘Wessburgunder’ meaning improvement, but only alcohol content is improved.

Maceration Carbonique:

When bunches of whole grapes are put into a closed vat or vessel, the grapes at the bottom
get crushed by the weight of above to extract juice. This juice begins to ferment. At this time
carbon dioxide gas is pumped in, causing fermentation to take place inside uncrushed
grapes. After fermentation, the grapes burst and release their juices, which are now
coloured. Juice is separated and remaining mass is pressed. The resulting juice is either
kept separate or added to give body and tannin to the new wine.

Vin Doux Naturel (VDN)

Vin doux naturel (VDN) is a type of fortified wine from France, known for its natural
sweetness. Here are the key characteristics and details about VDN:

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 VDN wines are made from ripe, high-sugar content grapes, often Muscat or
Grenache.
 Fermentation is stopped early by adding grape spirit (usually brandy), which
preserves the natural sugars in the wine, resulting in its sweetness.
 This process of adding spirit is known as mutage.

Regions:

 VDN wines are primarily produced in the southern regions of France, such as the
Rhône Valley, Roussillon, and Languedoc.
 Notable appellations for VDN include Muscat de Beaumes-de-Venise, Rivesaltes, and
Banyuls.

Characteristics:

 These wines typically have a higher alcohol content due to the fortification, usually
around 15-18%.
 They exhibit rich, fruity flavors with notes of honey, dried fruits, and spices.
 VDN wines can range in color from pale gold (in the case of Muscat-based wines) to
deep amber or red (in the case of Grenache-based wines).

Serving:

 Vin doux naturel is often enjoyed as a dessert wine due to its sweetness.
 It pairs well with a variety of desserts, cheeses, and can even be enjoyed on its own
as an aperitif.

Aging:

 Some VDN wines can be aged for many years, developing complex flavors over time.
 Others are best consumed young to appreciate their fresh, fruity characteristics.
 Vin doux naturel offers a unique and enjoyable experience for those who appreciate
sweet, fortified wines with rich, concentrated flavors.

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