Alcoholic Fermentation

(see also: Alcohol / Alcoholic Content)

The alcohol in wine is formed by the action of yeast which consume the sugar in the grape juice and produce both ethanol / ethyl alcohol and carbon dioxide in equal quantities (and many other substances in much smaller amounts). At Gut Hermannsberg alcoholic fermentation takes between a couple of weeks and a maximum three or four months, a wild ferment usuallyrequiring more time than fermentation with cultured yeast.

As we always like to say, “dogma isn’t our thing!” and the most important thing is how the result tastes!