In the white wine making process, once the must has settled it is transferred to a fermenting tank with temperature control.
Fermentation can be started by adding selected yeasts or by waiting for the yeasts already present in the grape skins to start doing their job.
In this process the yeasts (single-cell fungi) transform the grapes’ sugar into alcohol (ethanol) and carbon dioxide.
This process gives off heat, making temperature control important.
Therefore we cool the must in the stainless steel tanks so that the fermentation is slower, thus maintaining the floral aromas of the fruit.
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