Primary Fermentation

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Primary Fermentation is centered on the addition of the yeast to the crushed grapes. Because of natural forces, the two grape sugars (glucose and fructose) are converted to alcohol by the action of yeast. Yeast converts sugar into ethanol and carbon dioxide. The carbon dioxide is vented out into the air, while the alcohol is retained in the mix. This conversion to alcohol process is influenced by yeast strain, quantity of yeast population, must temperature, and cellar conditions.

Enhancements

Experience has proven there are ways to expedite and improve the primary fermentation phase. Yes, a few very selective extra ingredients are added. Care is also taken to the correct proportions and event timing, as all of this affects the aroma and taste of wine.

• Campden Tablets - It is a very common sulfite sterilizing and antioxidant agent used to kill unwanted bacteria existing in the wine. They help insure the juice is free of anything that could cause bad flavors or ruin the wine (including wild yeast).
• Pectin Enzyme - Used to break down the fruit's cellular structure and allows more juice to be extracted.
• Wine Yeast - While grapes come with native (wild) yeasts, winemakers typically prefer to eliminate these with sulfites and then add in a specialized cultured variety. The cultured strain has higher tolerance to sulfites and alcohol. Different yeast strains have different fermentation and flavor properties.
• Yeast Nutrient - This provides all the vitamins and minerals for which yeast needs to grow. It promotes rapid starting and complete fermentation.

Mixing

Once fermentation starts, it is important for the winemaker to mix the must periodically. This adds air in, helping the yeast to continue to do its work. This also prevents bad bacteria or mold from colonizing on the cap that forms on top.

Temperature

Temperature is an important factor here, and commercial wineries keep the temperature specifically controlled. However, this can be more difficult for the home winemaker. Nonetheless, the rule-of-thumb for white wine is the 55 to 65 degree range. Red grapes ferment best much warmer, 80 degrees Fahrenheit. If too warm, the yeast can become inactive and put the brakes on the fermentation process.

Just Say Fizz

For the home wine brewer, you will see the must start to bubble within 8 to 20 hours. By 24 to 48 hours look for lots of fizzing and foam. In general, the overall time for this phase depends on the wine style.

• Red Wines: 5 to 10 days
• White Wines: 10 to 15 days

Overtime the process will begin to slow down. Ultimately, the primary fermentation ends and the wine is siphoned out to carboy, relatively oxygen free, but with lots of alcohol!