The course of the second phase: silent fermentation

The course of the second phase: silent fermentation.

The turbulent fermentation turns into silent fermentation imperceptibly. Yeast cells do not find food, they begin to feed on the substance of their own organism, until they finally die and sink to the bottom (a yeast sediment is formed); They are also prevented from reproducing by their own metabolic product – alcohol – i wówczas również opadają na dno.

The course of the first phase: turbulent fermentation

The course of the first phase: turbulent fermentation.

One to two days after the juice has been degummed and combined with the active "mother yeast", prepared from pure breed yeast, fermentation is in full swing, where the correct temperature is important (should be not lower than 15 ° C and not higher than 25 ° C). There is a murmur, and if the fermentation takes place in a glass balloon, you can …

Pre-fermentation of the fruit pulp

Pre-fermentation of the fruit pulp.

Some types of grapes and fruits are not pre-fermented as juice, but as a pulp, that is, in the form of crushed, but not the imprinted fruit.

This is what is done with the first dark grapes, because only by fermenting the pulp can their color be preserved in the later wine (only their skins contain the dye). Most berries also belong to this group. Otrzymane

Conditions for optimal juice fermentation

Conditions for optimal juice fermentation.

• The turbulent fermentation starts faster and is more intensive, thus favorably accelerating the fermentation process, if the yeast can operate at its optimum temperature (15 – 20°C).

• If the juice has been sweetened with more sugar, it is the syrup or solution of the must with sugar that must completely dissolve in it. The yeast cannot ferment the sugar, jeśli jego

Initiation of fermentation in the juice

Initiation of fermentation in the juice.

Who has good juice and wants to turn it into an equally good wine, will buy precious wine yeast before pressing, to set the so-called "mother yeast" before fermentation. To do this, you need a liter of self-pressed or store-bought fruit juice (the latter is most often pasteurized, a więc wolny