Wine fermentation process

Alcohol fermentation is a process in which yeast converts fermentable sugar into alcohol and CO2 through the action of intracellular alcoholase, and then excretes these products through cell membrane.

(1) In the early stage of fermentation, conditions should be created for yeast to continue to multiply to a certain amount.

(2) Starch and dextrin in mash are continuously decomposed to produce fermentable sugar.

(3) In the middle and late stage of the fermentation process, anaerobic conditions should be created so that yeast can ferment sugar to produce alcohol under anaerobic conditions.

(4) CO2 produced in the fermentation process should be removed, and attention should be paid to the capture and recovery of alcohol taken away when CO2 escapes.