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University of California-Davis



The many styles of wine fermentation

1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis

Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…