Primary fermentation: Difference between revisions
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An initial [[alcohol]] [[ | An initial [[alcohol]] [[ferment]]ation by [[yeast]]. It is usually begun by adding an active [[yeast starter]] to a [[must]] or [[juice]] in a covered primary fermentation [[Fermenter|vessel]]. After a period of vigorous fermentation, the must is pressed or strained and/or the juice is transferred to a secondary fermentation vessel (e.g. a [[carboy]] or [[demijohn]]) and covered by an airlock. Even though the wine is now in a [[Secondary_Fermentation_Vessel|secondary fermentation vessel]], the alcohol fermentation taking place is a continuation of the primary fermentation. | ||
See also: [[Secondary fermentation]]. | See also: [[Secondary fermentation]]. | ||
Revision as of 22:53, 18 October 2017
An initial alcohol fermentation by yeast. It is usually begun by adding an active yeast starter to a must or juice in a covered primary fermentation vessel. After a period of vigorous fermentation, the must is pressed or strained and/or the juice is transferred to a secondary fermentation vessel (e.g. a carboy or demijohn) and covered by an airlock. Even though the wine is now in a secondary fermentation vessel, the alcohol fermentation taking place is a continuation of the primary fermentation.
See also: Secondary fermentation.