Ferment: v. intr. Alcoholic fermentation is a chemical reaction that transforms the sugars in grapes by yeasts into alcohol. The grape must begins to ferment from 15 ° and the temperature is optimum between 19 ° and 20 °. This fermentation is manifested by the formation of small bubbles which burst on the surface of the tank. An increase in temperature is then observed. If the temperature rises too much, the tank must be cooled by sprinkling it with water in order to avoid d ...
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